Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Herbed Fingerlings 3.5 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Gabriela Herman Prep Time: 15 mins Total Time: 35 mins Servings: 8 Hosting a rustic dinner party? Serve herbed fingerling potatoes and boiled beets dressed with red-wine vinegar on a breadboard. Ingredients 2 pounds fingerling potatoes Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, plus more if needed ¼ cup fresh rosemary or thyme leaves Directions 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. Rate it Print