Butter-poached fingerling potatoes
If you think that sounds decadent, you're right. It's my favorite way to cook fingerlings and it's always a hit. Even though it sounds heavy, the fingerlings end up with a light flaky texture that just melts in your mouth with this smooth, semi-nutty flavor from the butter. These potatoes make a great side for about any dish. In the picture below, you will see that Erik Eastman of Easy and Oskey paired them with braised beef short ribs, pickled mustard seeds, pan jus, and a handful of fresh herbs. Deliciousness ensued!
Ingredients you'll need
- A dozen or so similar sized, peeled fingerling potatoes
- Enough melted butter to cover the potatoes, about a pound
- A couple sprigs each of fresh rosemary and thyme
- A bay leaf
- A pinch of salt
In a sauce pot, cover the peeled potatoes with melted butter and place your rosemary, salt and bay leaf in the pot as well. Simmer on the lowest possible heat until the potatoes can easily be punctured with a knife. Pull the potatoes out of the butter and they are ready to serve with a garnish of your choice. Reserve the leftover butter and save it for next time.