Crispy Pan-Seared Fingerling Potatoes
Ingredients
To cook the potatoes
-
1½
lbs.
fingerling potatoes
-
⅓
cup
kosher salt
-
several
sprigs
rosemary
-
several
sprigs
thyme
-
2
cloves
garlic
To crisp the potatoes
-
to taste
olive oil
-
to taste
kosher salt or flaky sea salt
-
a few
sprigs
rosemary, leaves removed and minced
-
a few
sprigs
thyme, leaves removed and minced
Instructions
- Place fingerling potatoes in a pot and cover with water, adding salt, herbs, and garlic.
- Bring the water to a boil, then turn off the heat and let the potatoes cool completely in the liquid.
- Once cool, slice the potatoes in half on a bias or leave them whole if small.
- Heat a skillet over high heat and add olive oil, swirling to coat the bottom.
- Add the potatoes to the hot skillet without disturbing them for a minute or two.
- Once browned, shake the pan, add minced herbs, and season with more salt.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
1000mg
Cholesterol
0mg
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