Laura Calder’s garlic inspired french food will leave you wanting more
1-1/2 pounds (675 g) small potatoes
1/4 cup (55 g) butter
4 garlic cloves, smashed
Salt and pepper
A handful of chopped chives or parsley
Put everything, except for the chives, in wide-based saucepan. Heat to melt the butter, then cover and cook over low, shaking the pan occasionally, until the potatoes are meltingly tender, about 20 minutes. Tumble into a serving dish and scatter over the chives.
Held inside the Rotary Complex - 353 McCarthy Road Stratford, ON