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Fingerling Potatoes with Pesto

Try this simple two-step method for cooking potatoes on the stovetop: simmer them in salted water until tender, then brown with a little olive oil in the same pan. A final toss with pesto adds a wonderful dimension of herbal flavor. Serve the potatoes alongside our filets mignons and corn, tomato and arugula salad (see related recipes at left).

Ingredients:

  • 1 1/2 cups water
  • Kosher salt, to taste
  • 1 1/2 lb. fingerling potatoes, halved lengthwise
  • 1 1/2 Tbs. olive oil
  • 1/3 cup pesto
  • Freshly ground pepper, to taste

Directions:

In a 4 1/2-quart sauté pan over high heat, bring the water to a simmer. Generously season with salt and add the potatoes. Reduce the heat to medium-low, cover and cook until the potatoes are just tender, 8 to 10 minutes.

Uncover the pan, increase the heat to medium-high and allow any excess water to evaporate. Add the olive oil and cook, tossing the potatoes occasionally, until browned, 5 to 7 minutes.

Transfer the potatoes to a bowl and toss with the pesto. Adjust the seasonings with salt and pepper and serve immediately. Serves 4.

Williams-Sonoma Kitchen