Description
Perfectly tender fingerling potatoes crisped up to golden-brown and generously seasoned with herbs and garlic! A perfect side dish to, well, just about anything.
Ingredients
Scale
- 1–1/2 pounds fingerling potatoes
- 1/4 cup kosher salt
- 2 whole sprigs rosemary
- 4 whole sprigs thyme
- 2 garlic cloves, smashed
TO FINISH:
- Olive oil, as needed
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 2 garlic cloves, finely minced
- Kosher salt and freshly ground black pepper, for the final seasoning
Instructions
- Place the fingerling potatoes in a pot large enough to hold them. Cover with enough water to ensure all of the potatoes are submerged. Add the salt, rosemary and thyme sprigs, and garlic cloves. Bring to a boil over high heat; as soon as the water boils, turn off the heat and cover the pot. Let the potatoes cook, undisturbed, until the water has cooled significantly and the potatoes are cooled enough to touch, at least 30 minutes. They should be tender when pierced with a fork. Remove from the water and dry. Cut in half on a diagonal to give you plenty of surface area to crisp.
- Place a large cast-iron skillet in a cold oven and preheat to 500°; allow the skillet to preheat for at least 30 minutes. Remove from the oven and place over high heat on the stove. Add enough olive oil to just coat the bottom of the pan, about 1 to 2 tablespoons. Add the potatoes, cut-side-down, and cook, undisturbed for 3 to 4 minutes. Once golden brown and crisp, you can turn or stir the potatoes, allowing to crisp for another 3 to 4 minutes. Once the potatoes are browned, remove from the heat. Allow to cool for 5 minutes before adding the rosemary, thyme and garlic. Season to taste with salt and pepper.
Notes
Inspiration: Fingerling Potatoes, Crispy or Not on alexandracooks.com
- Category: Vegetable Sides