16 baby red potatoes
olive oil
salt
pepper
1 clove garlic
thyme
rosemary
Boil potatoes with skin on and cut in half until tender when poked with fork. In a mortar bowl, mash garlic, thyme and rosemary together. When potatoes are done, drain well; toss with the garlic and herbs, salt and pepper and olive oil. Grill for 15-20 minutes or until they are nice and golden brown.
Serves 4
1 white potato
2 tablespoons milk
1 tablespoon butter
1 teaspoon garlic powder
1 tablespoon chopped parsley leaves
Salt
Freshly ground black pepper
In a small pot over high heat, bring water to a boil. Chop the potato into 3 or 4 pieces. Boil the potato for about 10 minutes, or until it is fork tender. Drain the potato and return it to the pan. Add the milk, butter, garlic powder, and parsley. Mix all together until desired texture is reached. Season, to taste, with salt and pepper.
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