Wednesday, November 9
Sage and Garlic Pan Roasted Fingerling Potatoes
Fingerling potatoes bring back pleasant childhood memories for me. I remember waiting for my Aunt Mattie to bring us them in the summer. My mom would boil the potatoes with us kids drowning them in butter and salt. Fingerlings have their own wonderful distinct flavor. Don't let their small size fool you.
I rarely find them in my local grocery stores anymore and was delighted to find a few bags to bring home a couple of weeks ago. I tried something new with them and while the kid in me still prefers my mom's way of making them, this recipe is great too.
12 - 15 Fingerling potatoes, scrubbed clean
2 Tbls. olive oil
1 Tbls. sage
1 garlic clove, pressed or minced
salt and pepper to taste
Boil potatoes until tender (8 - 10 minutes). Remove from heat, drain and cool under running water.
Cut potatoes in half, lengthwise. Season with salt and pepper.
Heat olive oil in skillet over medium heat. Place potatoes, cut side down, and cook until lightly crisp ( under 5 minutes). Turn potatoes and season with sage and garlic. Cook an additional 4 - 5 minutes or until crispy on second side also.
Toss to distribute spices evenly. Add additional salt and pepper to taste. Enjoy!