Pan Seared Parmesan Baby Potatoes is a great red potato recipe. Parmesan Potatoes pan seared to perfection with garlic, olive oil, and white wine.
- 3 lb baby potatoes skin on, scrubbed clean
- Olive oil for sauteing
- Salt
- Pepper
- 3-4 cloves garlic or 1 – 1 1/2 tsp powdered garlic
- 1/2 cup grated Parmesan cheese
- 1/4-1/3 cup white wine Chardonay
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Place the potatoes into a pot, cover with water and boil for about 10-15 minutes in a well-salted water. Drain the water.
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Heat skillet over high heat with some olive oil, add 3 lbs potatoes, salt, and 1/4-1/3 cup white wine. Keep tossing and cooking the potatoes with the wine until it evaporates. Continue searing the well-salted, tossing them from time to time to sear from all sides, about 5-8 minutes. For a more pronounced fresh garlic flavor add pressed garlic, parsley, pepper together, stir to coat evenly turn off the heat and transfer the potatoes to a serving dish. If you don’t want the fresh garlic taste, add the garlic first, then saute for 2-4 minutes before adding the parsley and garlic.
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Transfer potatoes to a serving dish, grate some good quality Parmesan cheese on top and serve warm.