The Best Ever Red, White and Purple Potato's Fully Loaded

I made this recipe back in  May of '14, then I made it again recently, but in addition to the red potato's I added white and purple potato's, a few more toppings and it was awesome. I got this recipe from watching America's Test Kitchen. These potato's take in the garlic and bay leaf essence and they really are the best potatoes ever!

Ingredients:
1 pound red, white & purple potatoes 1" to 1-1/4" size
1 tablespoon butter
2 whole garlic cloves
1 bay leaf
1 tablespoon chopped Italian parsley
6 green onions diced
1/8 cup shredded cheese
1/4 cup lite sour cream
Pinch red pepper flakes
Salt and Pepper


Preparation:

Wash the potatoes and slice in half. Place the potatoes flat side down in a 12" sauté pan. The potatoes will remain flat side down for the entire cooking process. By doing this you will end up with a crispy golden brown potato on one side and creamy in the middle. Next add the butter, garlic, bay leaf and water to just cover the top of the potatoes.

 

Cover the potatoes and cook at just below a boil for 15 minutes. Remove the lid and raise the temp to a slow boil and cook until all the water evaporates. Once the water has evaporated, remove the bay leaf and garlic cloves. Add a touch of olive oil, cook until the bottom side of the potato is golden brown.  Take the garlic cloves and rough dice them and toss on to the potatoes. To serve, place the potatoes on a plate or shallow bowl, top with the chopped Italian parsley, diced green onions, shredded cheese, red pepper flakes and sour cream. Finish the dish with a grind of salt and pepper