Sautéed Fingerling Potatoes
Earthy, creamy fingerling potatoes—especially those that have been purchased fresh from your local farmers’ market—shine brightest in simple preparations like this one. This versatile side dish is equally at home served at elegant dinner parties and backyard barbecues.
- 1 lb. (500 g) fingerling potatoes
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
In a large saucepan, combine the potatoes with salted water to cover by 1 inch (2.5 cm) and bring to a boil over high heat. Reduce the heat to medium and simmer the potatoes until they are just tender when pierced with a knife, 8 to 10 minutes. Drain and let cool until cool enough to handle. Cut the potatoes in half lengthwise.
In a fry pan over medium-high heat, warm the olive oil until just smoking. Add the potatoes and cook, tossing occasionally, until browned, 5 to 7 minutes. Season to taste with salt and pepper and serve immediately. Serves 4.
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