Fingerling potatoes are cooked on the stovetop in garlic butter until golden brown and crispy, then tossed with fresh herbs. They're a delicious side dish!
4tablespoonsof the garlic herb compound butterdivided
1poundfingerling potatoesall similar in size, sliced lengthwise in half
3tablespoonswater
Coarse salt and black pepper
2tablespoonsfresh parsleyor basil
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Instructions
For the butter:
Add butter, garlic and salt to a food processor. Process until smooth. Use a spatula to add the butter to a bowl, then stir in the parsley.
To make tablespoon sized portions, using a mini ice cream or cookie dough scoop and portion the butter onto a parchment lined tray. Freeze until solid, about 15 minutes and then transfer to airtight container. You can freeze for up to 3 months and use as needed.
To make potatoes:
Melt 3 tablespoons of the garlic butter over low heat in a large dutch oven. Add potatoes and water. Season with about 1/4 teaspoon salt and a pinch of pepper, stirring to coat.
Place the lid on top and steam for about 30-40 minutes, then check with a fork. Have a peek inside every 10 or so minutes, and stir, checking to make sure potatoes aren’t browning too fast. Time needed to cook until tender will vary depending on size.
When potatoes are just tender, and when inserting a paring knife into the center of a potato it comes out easily, they’re ready. Take them off the heat.
Add the remaining tablespoon of garlic butter to a large cast-iron skillet and bring to medium high heat. Sear potatoes in batches, until golden brown and crispy. Season with extra salt and pepper, then top with fresh parsley.