Bare Shelf Cooking – Kickass Red Potatoes

So I was hungry and looking for something to eat. Instead of opting for something easy, what I saw lead me to something awesome.

I looked in my fridge and I saw some emaciated red potatoes. They didn't look all that appetizing, but they weren't that old (3 weeks tops). My fridge has a tendency of making red tater skins look shriveled in no time flat. The insides were still good.

While I was in there, I also spotted some dried out thyme, a fresh head of garlic and a tub of Country Crock. I went to work...

First things first, take a giant (I mean huge) dollop of butter and put it in a sauce pan.

Since you don't have a garlic press, mince one clove of garlic with your awesome knife skills and smash those awesome smelling chunks into mush by placing a large knife on its side on top and pound the side of the knife with your fist.

Throw that garlic mush goodness into the sauce pan and slow simmer so the butter melts.

Cut your red potatoes into quarter inch chunks and add to the butter sauce.

If you have thyme on your hands (lol), add a small amount. It's easy to over-do it with thyme.

Turn up the heat to medium and make sure the taters are bathed in the garlic butter goodness.

Over the next few minutes, stir occasionally. The butter will mostly evaporate or burn off. When you see that some of your taters are brown on one side, remove from the heat. You're done.