Pan-fried Fingerling Potatoes Recipe
Photographs by Christopher Testani
Fried in olive oil, then tossed in a garlicky rosemary-thyme butter, tender fingerling potatoes acquire a decadent depth of flavor. If you can’t find fingerlings, substitute Yukon Golds.
Makes 4 servings
²/³ cup olive oil
16 fingerling or Yukon Gold potatoes (about 1¼ pounds), halved lengthwise
3 tablespoons unsalted butter, at room temperature
3 cloves garlic, smashed
2 tablespoons fresh rosemary leaves
3 sprigs fresh thyme
Coarse salt and freshly ground black pepper
1. Heat oil in a 10-inch cast-iron skillet over medium heat. Add half of the potatoes, cut side down, and fry until golden brown, 4 to 6 minutes. Flip potatoes and continue frying until skin is crisp and brown, about 4 minutes more. With a slotted spoon, transfer potatoes to a paper towel–lined baking sheet. Repeat with remaining potatoes.
2. Carefully drain off all but 1 tablespoon oil and return pan to medium heat. Add butter, garlic, and herbs and cook until garlic is fragrant and butter foams, 2 to 3 minutes. Return potatoes to pan and toss to coat with garlic-herb butter. Season to taste with salt and pepper before serving.
Produced by Barbara Ovrutsky; text by Monica Michael Willis