These smaller, slender potatoes cook quickly and pair perfectly with steaks, roasted chicken and more.
- 2 pounds fingerling potatoes
- 1/4 cup olive oil
- 2 cloves garlic
- 4 sprigs of thyme
- 1 tablespoon parsley, finely chopped
- 1 tablespoon chives. finely shaved
- 1 tablespoon tarragon, finely chopped
- 1 lemon, juice and zest reserved
- Kosher salt
- Fresh ground pepper
In a medium sized sauce pot, add the fingerling potatoes and cover with cold water. Add 3 tablespoons salt and turn heat on high.
Bring the water to a simmer and cook for 4 minutes until tender.
Strain potatoes and cool under running water. Once cool slice potatoes length wise.
In a large sauté pan, add the olive oil, cloves of garlic. Toast the garlic until golden brown and add the thyme. Once the thyme stops popping, remove both the garlic and thyme and discard.
Add the fingerling potatoes, cut side down and saute until golden brown. Once desired color and crispness is achieved, add the chopped parsley, tarragon, shaved chives and lemon zest and continue to cook for 1 minute.
Finish potatoes by seasoning with salt, pepper and lemon juice, and serve hot.