- 2 pounds well-scrubbed baby potatoes
- 3 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 large cloves garlic, chopped
- 6 leaves fresh sage, chopped
- Kosher salt and freshly ground pepper
- Steam the potatoes 20 to 25 minutes, until just tender when pierced with a fork. Remove from heat and keep covered until ready to serve.
- Meanwhile, heat the butter, oil, garlic, and sage in a small skillet over low heat; cook 1 to 2 minutes, until garlic is just softened but not browned.
- Transfer potatoes to a serving bowl; drizzle the butter over the top. Sprinkle generously with salt and pepper. Serve piping hot.