I love fingerling potatoes.
Their small size, thin skin, and creamy texture make them perfect for pan
roasting. Start cooking them on the stovetop, then pop them in the oven to
finish roasting until the flesh is wonderfully tender and the skins are golden
brown.
These little spuds are great
with just salt and pepper, but for a little extra flavor and mmmm-factor, I
tossed them with a bit of butter spiked with earthy, savory fried sage. Frying
sage leaves takes all of 5 seconds, and they crisp up while cooling. Crumble
them and mash them with softened butter and your potatoes (and guests) will be
extra happy.
Serves 4 (easily doubled)
Ingredients
- 10 oz small fingerling
potatoes (about 2 inches long) halved lengthwise
- olive oil for drizzling and
brushing, plus 2 tbsp
- sea salt
- freshly ground black pepper
- 5 medium-small sage leaves
- 1-1/2 tbsp unsalted butter, softened
at room temperature
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Fingerling Potatoes |
|
Sage Leaves |
Preparation
- Preheat the oven to 400° F.
- Place the potatoes in a bowl
and drizzle generously with olive oil. Season with salt and pepper and toss to
coat.
- Heat a cast-iron skillet over
medium-high heat. Brush with olive oil and pour the potatoes into the skillet.
Sear, stirring frequently, 8 minutes.
- Transfer the skillet to the
oven and roast until the potatoes are tender and golden brown, 14-15 minutes,
stirring 2-3 times.
|
Ready to Cook |
|
Beginning to Cook |
|
Ready to Roast |
|
Roasted Potatoes |
- Meanwhile, heat 2 tablespoons of oil in a small skillet or
saucepan until very hot but not smoking. Fry the sage leaves, stirring, 5 seconds. Transfer with a slotted spoon to a layer of paper towels (leaves will crisp as they cool). Season with
salt and let cool completely.
- Place the softened butter in
a bowl and cut into small chunks. Finely crumble the sage leaves and sprinkle
over the butter. Use a fork to mash the butter and sage together, combining
well.
- Remove the potatoes from the oven and dollop
with teaspoons of sage butter.
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Beginning to Fry |
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Fried Sage |
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Crumble over Butter |
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Fried-Sage Butter |
|
Dollop Potatoes |
Stir gently and serve hot.
|
Pan-Roasted Fingerling Potatoes with Fried-Sage Butter |
Those look amazing! I love roasted potatoes and that sage butter has to take them to the next level!
ReplyDeleteThanks much, Carlee --- yes, that sage butter... :)
DeleteBest,
Pam