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Herbed Fingerling Potatoes

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 5 min
  • 40 min
  • $
Gatheredtable
adapted fromBarefoot Contessa

Ingredients

  • 1 3/4 pounds fingerling potatoes scrubbed but not peeled
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper, to taste

Directions

Prep: 1. Scrub potatoes. 2. Chop parsley. Make: 1. Heat oil in a Dutch oven or large heavy-bottomed pot. 2. Add whole potatoes, salt, and pepper; toss well. 3. Cover pot tightly and cook over low heat 20-30 minutes, shaking pot occasionally to prevent bottom potatoes from burning. Cook until potatoes are just tender when tested with a small knife. 4. Turn off heat and allow potatoes to steam for another 5 minutes, careful not to overcook. 5. Toss with parsley, salt and pepper to taste.

Notes

If you can't find fingerling potatoes, any small potatoes will work great.

Goes great with these recipes

Pork Chops with Pears and Walnuts
Salmon with Rosemary and Garlic in a Packet
Turbot with Citrusy Tomatoes and Capers
Parmesan Crusted Pork Chops
Honey Herb Roasted Chicken
Muffin Tin Meatloaf

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