Mommy, They Look Like Fingers

That was my son's reaction when he saw these cooking in the pan. Well, to be more specific, my new oven safe Dutch Oven that Mr. Everyday got me for Christmas, that I am totally in love with!

Anyway, little man could see these cooking through the glass lid and asked "Mommy, what are you making? They look like fingers." I laughed and explained that he was right on the money since they were fingerling potatoes! And if you've ever seen them, you know what I'm talking about!

I actually found these in the store when I was on the hunt for some baby red potatoes, but couldn't find any I liked at a price I liked. These appeared to be something the store had gotten in for the holidays and were running on "special" to try to get rid of them since Christmas was over. I bought two packages, not knowing yet what I was going to do with them.

Now, back to this skillet I love so much! See, when I get something new in my kitchen I look for anything and everything I can cook in it. So, the day after Christmas (yeah, I didn't make it more than 24 hours without having to play with it!) I remembered those potatoes sitting in the crisper drawer and knew I could do something magical with them in my new pan. Sure, I could have just simply oven roasted them, but what fun would that have been?

If you're always on the hunt for new potato dishes, be sure to jot this one down, or Pin it. They are crispy on the outside, but tender and butter inside. And if you can't find fingerlings in your store, baby potatoes of any variety would work just as well. You just want something with the skin left on, so they can get browned and crisp.

Did you get any new kitchen "toys" for Christmas? If so, leave a comment telling me what they are! I can always add to my wish list for next year!

Pan Roasted Fingerling Potatoes

1 lb. yellow fingerling potatoes

2 TBS olive oil

2 cloves garlic, minced

1 tsp. dried rosemary

1 tsp. dried thyme

2 tsp. dried parsley

Salt and Pepper to taste

In a large dutch oven or high sided skillet, cover potatoes with cold water. Bring to a boil and cook until just fork tender, about 5-7 minutes. Drain well. Wipe out pan. Heat oil over medium high heat. Add potatoes and seasonings. Stir to combine. Saute' until browned on all sides, stirring often, about 10-15 minutes. Garnish with extra parsley if desired.

Shared on The Country Cook Jan. 17, 2014