Thursday, July 28, 2011

French Fingerling Potatoes

I don't have a great story about how I started making these potatoes. Usually, I have some story to tell about my food and how it came to be part of my tattered cookbook. 


Actually, there is a little bit of story behind these here potatoes.  I went to the store one day before picking up the kids from daycare.  I saw this package of multi-variety tiny potatoes. They were cute.

And they called to me.  They said, "Jenny, buy us and make something delicious! Please!"

So I did. And I did.  Bought them, and cooked them, I mean. I even used curly parsley from the garden.  That parsley plant happens to be the one that Eric picked out and planted last summer all by himself. He's usually not too keen on green vegetables, but once I pointed out is was his parsley, well that made a world of difference.

One note on parsley. I normally buy flat-leaf Italian parsley. I think it has a slightly better flavor and it's easier to chop the flat leaves.  If you only have curly parsley, that is fine. It works great.

Also, I peeled the potatoes.  You don't have to peel them. I was just being true to the French style, which seems a bit more formal, and the presentation is nice.  Unpeeled potatoes seem more rustic to me. If you like rustic potatoes, my Garlic Baby Potatoes might be of interest.

Ingredients
about 1 to 1 1/2 lbs fingerling potatoes, any variety or a mix
3 Tablespoons chopped parsley (or more if you really like it)
3 Tablespoons butter
salt to taste

Method
1. Bring a large pot of water to a boil. This should be seasoned with a teaspoon of salt.  Add potatoes.  Boil gently until tender. This could take 15-25 minutes depending on your potatoes. Waxy varieties cook faster than grainy varieties. Poke with a fork to check if they are done. If the potato pierces easily and is tender, they are done.


2. Drain potatoes.  Begin peeling the skins off. Be careful! They stay hot a long time! I use a small paring knife for this. I've noticed some potatoes peel easier if you go around the middle and not from end to end. Place whole, peeled potatoes in a bowl.

3.  When all potatoes are peeled, add the butter, parsley and salt to taste. There should be enough residual heat from the potatoes to melt the butter. This should serve about 4-6 people.


These go well with meaty entrees, like Beef Medallions Au Poivre, or Garlic Tenderloin Roast, Pork Chops, Lamb Chops, or Prime Rib