According to Kerry Heffernan, these rosy-hued potatoes are the perfect accompaniment to the Pan-Seared Opah.
4 russet potatoes, peeled and cut into quarters
4 garlic cloves
Kosher salt to taste
1/2 cup heavy cream
1/4 cup unsalted butter
black pepper to taste
1/3 cup red bell pepper Puree (see recipe)