1 lb. fingerling potatoes (diced into bite size pieces (halved or whole would work too depending on how you want the finished product to look)
2-4 pats of butter or olivio
1 TBSP olive oil
1/4-1/2 red onion, minced or diced + sliver
5 cloves garlic - 4 minced, 1 smashed
handful of fresh parsley, chopped fine
1/2 handful of fresh mint, chopped fine
4 scallions, diced
2-3 TBSP of basalmic vinegar
salt & pepper
Directions;:
Fill a pot (the one you use for boiling potatoes) with the fingerlings and then add water just to cover. Smash a garlic clove with the back of a knife (or a clean soup can), and add it to the pot. Cut a sliver of the onion, smash it and put it in the pot. Add salt. Cover and let cook until the fingerlings are a dente (you will cook them again, so you don't want them to overcook).
While the potatoes cook, prep for the next step.
When the potatoes are done, drain away the water and set aside.
In a saute pan, melt the butter. Add minced garlic. When the garlic is arromatic, add the fingerling poatoes. Stir gently to combine and coat the potatoes well. Add your mint, scallion and parsley. Stir. Add balsamic vinegar, stir. Add salt & pepper to taste.
Enjoy.
Leftovers ROCK in a frittata.
