Start by giving those mini potatoes a thorough wash. You want to remove all the dirt so they shine as bright as your culinary ambitions. Once cleaned, toss them into a medium saucepan, ensuring they’re nestled comfortably. Cover them with cold water, leaving about two inches above the potatoes. This amount of water will help them cook evenly.

Set the pot on the stovetop over high heat and bring the water to a dramatic rolling boil. Once it’s bubbling merrily, sprinkle in 1 teaspoon of salt. This is crucial as it helps season the potatoes — don’t skip this step! After that, lower the heat slightly, allowing it to maintain a gentle simmer.

Keep an eye on those potatoes as they gently bubble away. You’re looking for them to become fork-tender and for the skins to begin splitting—a clear indication that they’re ready. Depending on the size of your potatoes, this can take around 15 to 20 minutes. They are small potatoes, and we want them to stay in one piece, so check them after 15 minutes.

Once they’re fork-tender, grab a large colander and drain the potatoes. Let them sit for a minute to release any excess water. This is key to giving you those lovely, crisp edges when you return them to the pan.

Now, let’s bring real flavor to these potatoes! Return your saucepan to the stove over medium heat. Add the butter, letting it melt gently, followed by the minced garlic and a generous pinch of salt and black pepper. Everything should come together beautifully as you stir continuously for about a minute, letting the garlic infuse the butter with its yumminess.

Here’s where the magic happens! If your potatoes are on the larger side or you just want that tasty garlic butter to absorb better, feel free to slice them in half. Add the warm potatoes back into the pan and give them a thorough stir to coat them evenly in your buttery garlic goodness. Season further with salt and black pepper to your preference. If you’re feeling adventurous, toss in a pinch of crushed red chili flakes for some added warmth.