It's always a good idea to have a few crowd-pleasing recipes in your arsenal that you don't really have to think twice about. This simple French-inspired preparation of fingerling potatoes is one such recipe. Fingerling potatoes bring a bit more elegance to the table, which I attribute to their unusual shape. And of course, butter just seems to make everything better, right?
It's incredibly easy to get your hands on the five ingredients that this recipe calls for, and you'll likely make this time and time again. I find that it complements meaty dishes, like roasted leg of lamb, particularly well without being too rich or stealing the show.
1 1/2 pounds fingerling potatoes, washed and cut in half
3 tablespoons unsalted butter
1/2 cup fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
While fingerling potatoes are ideal, small red or yukon gold potatoes will work as well.
- Steam the potatoes for 20 minutes or until they are easily pierced with a fork. Set aside.
- In a large sauté pan, melt the butter until it starts to bubble. Add potatoes and toss them around in the melted butter. Add parsley, salt, and pepper and cook everything together for about five minutes.
Serves four to six.
- Side Dishes, Vegetables