Pan Roasted Fingerling Potatoes


Pan Roasted Fingerling Potatoes

A Perfect Side Dish for Easter Dinner


Servings: 4-6

Here is a recipe for Pan Roasted Herbed Fingerling Potatoes, a great accompaniment to Seared Petite Lamb Chops.


12 fingerling potatoes, scrubbed clean

Salt and freshly ground black pepper

2 tablespoons tasteful additions rosemary olive oil

1 teaspoon fresh sage, chopped

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped


Cooking Directions


Place the potatoes in a saucepan and cover with water.


Set over high heat and bring to a boil. Cook until potatoes are tender, 7 to 8 minutes. Remove from the heat and cool under cold running water.


Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise. Season the potatoes with salt and pepper.


Heat a 12-inch sauté pan with the olive oil over medium-high heat. Place the potatoes, cut side down, in the pan and cook until browned and crispy, about 3 minutes. Turn potatoes to the other side and add the sage, rosemary and thyme. Cook for another 3 minutes, until crispy on the second side.


Toss the potatoes to evenly distribute the herbs and season with additional salt and pepper if necessary.


Serve hot!

Cook Time: 1-30 minutes

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