I love fingerling potatoes, but I don't like boiling them in water before cooking in olive oil, as most recipes direct. So I came up with this easy method. Be careful when adding the liquid to the hot pan with the oil; that's the only drawback of this method.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- 1 pound fingerling potatoes, washed
- 2 tablespoons olive oil
- 1/2 cup water
- Salt and pepper to taste
Preparation:
Cut the potatoes in half lengthwise. Place the olive oil in a large heavy skillet with a lid. Add the potatoes and saute over medium heat, turning frequently with a spatula, until they are golden brown on the cut sides, about 5-7 minutes.
Remove the pan from the heat and let cool for 5 minutes. Now carefully, and being sure to stand well back, add the water. The pan will sizzle furiously. Return to medium-high heat and bring to a simmer. Reduce heat to medium-low, season with salt and pepper, and cover the potatoes. Simmer for 5-8 minutes until potatoes are tender and creamy. Serves 4-6
