Fingerling Potatoes with Rosemary
Crispy on the outside and tender within, our skillet fingerling potatoes make a welcome addition to brunch or the perfect side for everything from pork chops to Porterhouse steak.
- 1 pound fingerling potatoes, scrubbed clean
- 4 cloves garlic, finely chopped
- 2 tablespoons butter
- 2 tablespoons fresh chopped rosemary
- Salt and freshly ground black pepper to taste
- Parboil the potatoes—Add potatoes to a large pot and fill with cold water. Bring to a boil over high heat, then reduce heat to medium low and simmer for about 5 minutes. Drain and set aside to cool. When cool, cut potatoes in half lengthwise.
- Sauté the garlic—Melt butter in a large skillet over medium-high heat. Add garlic and rosemary and sauté for 1 to 2 minutes, stirring frequently to avoid burning garlic.
- Cook the potatoes—Add potatoes, stirring to coat evenly with butter. Continue cooking, stirring occasionally until potatoes are beautifully browned and tender when pierced with a fork—about 10 minutes. Add salt and pepper to taste and serve hot.
Our recipe works great with Yukon Golds, red potatoes, and sweet potatoes (peel them first!)—just cut these varieties into bite-sized pieces before parboiling.
You may be tempted to skip this step, but it helps potatoes cook evenly and delivers a crispier exterior.