Mike's Salted Irish Pub Garlic Potatoes. Sprinkle with salt and pepper to taste. Drizzle your olive oil garlic mixture on top of your chicken and potatoes. Mike makes a killer roasted garlic chicken with fingerling potatoes.

I also turn half of the potatoes into yummy potato soup! What I mean by this is that they want basic recipes or rather how to videos on the. Our Pub derives its history from the ancient shores of Ireland. You can Cook Mike's Salted Irish Pub Garlic Potatoes using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mike's Salted Irish Pub Garlic Potatoes

It's of Irish Salted Potatoes.
It's 1 1/4 cup of Table Salt.
It's 4 lb of Small White New Potatoes [or colored fingerlings].
It's of Garlic Parmesean Butter Sauce.
It's 2 stick of Real Salted Butter [no margarine].
It's 1/4 cup of Fresh Garlic [smashed or grated & fine chopped].
Lets Go Prepare 1/4 cup of Fresh Parsley [lose pack-plus extra for garnish].
Lets Go Prepare 2 tbsp of Chives [fine chop + extra for garnish].
It's 1/4 cup of Fresh Grated Parmesean Cheese [+ extra for garnish].
What You needis 1/4 tsp of White Pepper [or less].
What You needis 1/4 tsp of Onion Powder.
What You needis of Options.
What You needis of Sour Cream.

Our Publican, Brian McMullan, is the grandson of IVAN'S CHICKEN FLORENTINE Succulent Chicken on a bed of Mashed Potato with a Cream Sauce of White Wine, Parmesan, Garlic Irish & International Specialities. The Irish Bachelor Pan Beef & Lamb mincemeat, fried in a Pan with Tomato, Potato and Egg (spicy). Salt potatoes are a regional dish of Syracuse, New York, typically served in the summer when the young potatoes are first harvested. They are a staple food at fairs and barbecues in the Central New York region, where they are most popular.

Mike's Salted Irish Pub Garlic Potatoes instructions

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..
Begin making your butter sauce by adding everything in that specific category and placing on low flame and slowly simmering..
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..
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..
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..
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!.

Salt potatoes are a regional specialty of Syracuse, New York, a.k.a. The potatoes are still very popular today with the Central New York. Garlic Mike's, located in Gunnison, Colorado sits on the banks of the Gunnison River. The tent can be expanded to accommodate more guests. Fat , Veggie (not Potato , Mushroom , or Leaf Veggie ).