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Lemon Fingerling Potatoes


Panfried fingerling potatoes are accented with thyme and lemon.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, September 2007


  • 1 pound fingerling potatoes
  • 1 tablespoon coarse salt, plus 1/2 teaspoon, plus more to taste
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1/4 cup homemade or low-sodium store-bought chicken stock
  • 2 tablespoons dry white wine, such as Sauvignon Blanc
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon unsalted butter
  • 2 tablespoons fresh lemon juice
  • Freshly ground pepper, to taste


  1. Cover potatoes with water in a pan. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 10 minutes. Drain potatoes and halve lengthwise.

  2. Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes.

  3. Stir in stock, wine, and 1/2 teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.

  4. Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt, and pepper.

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