Last time we went to the farmer's market, we picked up a whole bunch of beautiful yellow fingerling potatoes, and last night's dinner called for a little starchy goodness to go alongside. So naturally, I threw something together with what I had lying around. Here's what I came up with (it's easy and delicious!):
Ingredients:
2 c. fingerling potatoes, washed
1 Tsp. sweet cream butter (unsalted)
1 Tsp. extra-virgin olive oil
1 tsp. fresh rosemary
Salt
Black pepper (fresh-ground, as always!)
Instructions:
1. Cut the potatoes into coins, between a quarter- and a half-inch thick.
2. Heat a sauté pan over medium heat with 1/2 Tsp. butter and 1/2 Tsp. olive oil. You'll need to cook the potatoes in two batches to get them evenly golden.
3. Spread half the potatoes in a single layer in the bottom of the pan. Sauté for about five minutes on the first side, then flip and sauté for five minutes on the other side. If the potatoes aren't brown enough for your liking, continue to cook until they reach the desired color.
4. Before the potatoes finish, sprinkle a pinch or two of salt over the rosemary and chop it finely. Place the rosemary-salt mixture in the bottom of your serving dish, along with a couple grinds of black pepper.
5. Once the potatoes are cooked, pour them over the rosemary and salt, and stir to distribute.
6. Repeat with the second batch of potatoes, using the remaining butter and olive oil to sauté.
I like to use a serving dish with a cover on it so I can just pop the lid on and give the potatoes a shake to coat them with the salt and herbs. This side goes well with just about anything (bratwurst, portobello mushroom "burgers," actual burgers, chicken, etc...). I dare you not to sneak a few before you serve this up.
Happy Cooking!
~AF
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