Hosting a rustic dinner party? Serve herbed fingerling potatoes and boiled beets dressed with red-wine vinegar on a breadboard.
- Total Time:
- Servings: 8
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
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.
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.
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.