Herbed Fingerlings

Hosting a rustic dinner party? Serve herbed fingerling potatoes and boiled beets dressed with red-wine vinegar on a breadboard.

  • Prep:
  • Total Time:
  • Servings: 8
Herbed Fingerlings

Photography: Gabriela Herman

Source: Martha Stewart Living, July 2012


  • 2 pounds fingerling potatoes
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, plus more if needed
  • 1/4 cup fresh rosemary or thyme leaves


  1. Place potatoes in a large pot, and cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil. Reduce heat, and simmer until potatoes are tender when pierced with a knife, about 15 minutes. Drain.

  2. Heat oil in a large skillet over high heat. Add potatoes in 1 layer (do in batches if necessary, adding more oil if needed). Season generously with salt and pepper.

  3. Reduce heat to medium-high, and saute, turning, until potatoes are brown on all sides, 3 to 5 minutes. Add herbs, and saute 1 or 2 minutes, tossing frequently. Serve immediately.


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