This past weekend, my kid was fondling all the various types of potatoes at the farmers market and asked if we could please buy the fingerlings. I always think it helps to let the kid pick out ingredients (vested interest) so I bought them in hopes of finding an interesting recipe sometime this week. Indeed I did in my Barefoot Contessa cookbook. I’m a huge fan of Ina Garten and I often say that her recipes are so well written that if you follow them exactly as written you will have a perfect dish every time. Guess what? I found the first recipe ever that this was not the case! I set out to make her recipe for fingerling potatoes but I found that I had to improvise because they just weren’t cooking the way she said they would. User error? I will never know. Here’s my improvised version of her fingerling potatoes. Tasted great when made this way!
Prep Time: 20 mins Cooking Time: 30 mins
2 pounds fingerling potatoes (scrubbed)
3 tablespoons olive oil
sea salt & pepper
Place potatoes in pot and fill with water until all potatoes are submerged. Bring to a boil and let boil for 2 to 3 minutes. Turn heat down to medium-low for 20 minutes. Make sure small bubbles are still rising – it should NOT be all the way at a low simmer. Leave lid off. After 20 minutes check to make sure the potatoes are soft. (They should not be mushy, if they are it’s time to switch recipes and make mashed potatoes instead!) Drain and cover with dishcloth. Allow potatoes to steam in the cloth until they become cool enough to handle. They will continue cooking a bit in the steam which will make them the perfect consistency. Cut potatoes length wise and toss with olive oil. Add fresh cracked pepper and sea salt. Serve immediately. Serves 4 to 6.
My kid, who likes potatoes and picked these out, decided against trying them. He says he wants to mash them next time. Stay tuned.