Recipe of Favorite Mike's Salted Irish Pub Garlic Potatoes

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, mike's salted irish pub garlic potatoes. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mike's Salted Irish Pub Garlic Potatoes is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Mike's Salted Irish Pub Garlic Potatoes is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook mike's salted irish pub garlic potatoes using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mike's Salted Irish Pub Garlic Potatoes:

1. Take Irish Salted Potatoes
2. Take 1 1/4 cup Table Salt
3. Get 4 lb Small White New Potatoes [or colored fingerlings]
4. Take Garlic Parmesean Butter Sauce
5. Prepare 2 stick Real Salted Butter [no margarine]
6. Make ready 1/4 cup Fresh Garlic [smashed or grated & fine chopped]
7. Get 1/4 cup Fresh Parsley [lose pack-plus extra for garnish]
8. Prepare 2 tbsp Chives [fine chop + extra for garnish]
9. Take 1/4 cup Fresh Grated Parmesean Cheese [+ extra for garnish]
10. Take 1/4 tsp White Pepper [or less]
11. Take 1/4 tsp Onion Powder
12. Get Options
13. Prepare Sour Cream

Steps to make Mike's Salted Irish Pub Garlic Potatoes:

1. Using cold water, wash potatoes but do not puncture them whatsoever. Place clean spuds in enough cold water to cover the potatoes by 1"+ of water and add salt. Bring water to a boil with a tight fitting lid and boil spuds for 13 - 15 minutes. Check at 13 minutes. Unlike potatoes that you'd boil for mashed spuds dishes, you'll notice these spuds are floating. It's the large amount of salt added causing that reaction. You'll also notice that your stove top is completely flecked with millions of tiny white dots. It's the salt as well and cleans up easily.
2. Begin making your butter sauce by adding everything in that specific category and placing on low flame and slowly simmering.
3. Check one potato at 13 minutes for tenderness. You'll want these as soft and creamy as a baked spud in the center but NOT soggy. Discard that pierced potato, otherwise, it'll absorb all of the salt in the water and will be inedible.
4. Drain spuds momentarily in sink and allow to quickly dry. Almost instantly their skins will morph into a dried, white, salted coating. Place those hot spuds evenly in serving bowls.
5. Equally pour butter sauce into 4 small Ramekin bowls. Here's a tip though: A LITTLE BUTTER SAUCE GOES A VERY LONG WAY! So, don't worry about adding smaller amounts to your Ramekin dishes. :0) Then, lightly drizzle your remaining butter sauce over your plated potatoes. Following that step, garnish your spuds with a light dusting of onion powder, course sea salt, fresh chives, fresh parsley if you have it & grated parmesean cheese. Offer a few toothpicks at serving and always offer an optional side dish of sour cream garnished with chives.
6. Serve with an ice cold Guiness Beer that's sat properly for at least 2 minutes once poured, before serving it in an ice cold mug as well! This is Irish pub food at its finest and most basic folks! Enjoy!

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