- 1 lb or roughly 8 – 10 new potatoes, Red, Yukon, Blue, or Fingerlings or quarter cut potatoes you already have
- 3 spring garlic cloves, trimmed and cleaned, coarsely chop cloves and green leaves
- 2 Tbsp olive oil
- Fresh cracked pepper and salt to taste
Rinse potatoes under cold, running water. Place them I the top of a steamer over simmering water. Cover and steam until potatoes are fork tender, 20 to 25 minutes.
While potatoes are steaming, sauté garlic in olive oil until just tender but not browned, about 1 minute. Remove garlic from the heat but leave in the pan with the oil to keep warm. When potatoes are tender remove them to a serving platter and using a fork, break each potato into 3 or 4 pieces. Sprinkle potatoes salt and cracked black pepper to taste, then top with sauté garlic and oil.