I’ll admit, potatoes are my favorite vegetables if I didn’t have to hear from the peanut gallery that they aren’t veggies, but starches. I mean, the good Lord gave us a veggie (starch) that can be made into a cold picnic salad, mashed goodness, french fries, or hashed browns and tastes damn good boiled or pan-seared like the recipe I’m sharing today. My pan-seared fingerling recipe is a delicious dish to add to meal prep combinations, weekday meals, and of course those long, stressful days when you could just use a potato… or is that just me?
Fingerlings are a small, usually narrow potato that has more potassium than a banana and also a great source of vitamin B6 and is fat and cholesterol-free (that is until you add other ingredients. I like to serve these with a hearty meal like steak tips or even with baked salmon.
Garlic and Thyme Fingerlings
- 1 1/2 lbs fingerling potatoes (or baby yellow potatoes) quartered
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves Garlic minced
- 1 tsp thyme chopped
- 1 tsp rosemary chopped
- 1 tsp oregano chopped
- salt to taste
- pepper to taste
- After your fingerlings have been quartered, add butter to a large skillet (I always prefer my cast iron skillet) over a medium-high heat
- In a large bowl, mix olive oil, oregano, thyme, rosemary, salt, and pepper to quartered fingerlings and stir to combine ingredients.
- Once the butter in skillet has melted, add potato quarters and cook for 4 minutes before stirring and cooking for an additional 4-6 minutes until the quarters are crispy and fork-tender.
- Once finished cooking, transfer sauteed potatoes to a plat and serve warm. Eat up and dont forget to share a picture and tag me! @elle.thefoodie