Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Garlicky New Potatoes

Ingredients

2 1 /2 lbs                     New red potatoes, small

3 quarts                       Chicken broth

1 stick                          Butter

1 Tbsp                         Garlic, fresh minced

1/3 cup                        Parsley, freshly chopped

1 tsp                            Salt

1 tsp                            Black Pepper, fresh ground

Instructions

Wash the potatoes thoroughly. Using a pairing knife, cut a strip around the outside of the potato. Place potatoes in a large stockpot. Add chicken broth and bring to a boil. Reduce heat and cook at a low simmer for 20-30 minutes, until potatoes are fork tender. Drain potatoes. Place hot potatoes in a large skillet with all of the ingredients except the parsley. Simmer over medium heat stirring gently. Cook 10-12 minutes. Sprinkle with fresh parsley and serve.

Note- New potatoes should be smaller than a golf ball. If you are working with larger potatoes, use a pairing knife to cut potatoes into uniform sizes.

Yield: eight servings

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Read more

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more