Boiled Fingerling Potatoes

21 Mar


Boiling potatoes for anything other than the purpose of mashing them may seem insane, but with certain potatoes it results in an evenly cooked potato with a mild taste – provided you cook them perfectly. Fingerling potatoes are perfect for boiling because it brings out their subtle, nutty flavor.

You’ll Need:
1.5 lbs French (red-skinned) fingerling potatoes (same size)
2 tbsp unsalted butter, melted
1/2 tsp each salt and pepper
1 pinch each chopped dried rosemary, garlic powder

Place the potatoes in a pot and cover them with about an inch of cold water. Bring the water to a boil and reduce the heat, simmering for 10 minutes. While the potatoes are simmering, combine the other ingredients and set aside. After 10 minutes, stick a paring knife into a potato – if it goes in without resistance, they’re ready. If they’re not ready, keep checking them every minute. Once they’re ready, drain them in a colander.

Holding them with tongs, cut each potato in half and place in a large bowl. Cutting them in half lets the butter penetrate the potatoes better. Once you’ve cut all the potatoes, pour the rest of the ingredients into the bowl and toss until coated. Serve immediately.

3 Responses to “Boiled Fingerling Potatoes”

Trackbacks/Pingbacks

  1. Rolled Lamb Loin Roast « The Domestic Man - March 6, 2012

    [...] a little of the sauce on top of the slices and serve with boiled fingerling potatoes. You might want some earplugs to protect your ears from all of the shouts of joy your dinner guests [...]

  2. Beef Bourguignon, Revisited | The Domestic Man - July 16, 2013

    […] cut into 1/2″ pieces 3 carrots, peeled and chopped into bite-size chunks starch to accompany: boiled potatoes, mashed potatoes, mashed cauliflower, […]

  3. Recipe of the Week: Beef Bourguignon | Muscle For Life - November 9, 2013

    […] to accompany: boiled potatoes, mashed potatoes, mashed cauliflower, […]

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