Stovetop Cracked Fingerling Potatoes
Fingerling potatoes are perfect small spuds that cook quickly, and have a slightly sweet taste. Best of all, you don't have to peel them. This method of cooking these potatoes is that you don't need to heat up your oven, and they turn out perfectly on your stove top. They are a regular rotation for our dinner rotation.
Servings 4
Ingredients
- Olive oil I use a non-stick skillet so I need no more than 1 tablespoon
- 1 pound Fingerling potatoes or your choice
- 1 tablespoon fresh rosemary or thyme
- Salt and pepper
- 1 to 2 cloves fresh minced garlic optional
Instructions
- You will need a skillet with a tight fitting lid.
- Using either a rubber mallet, rolling pin or a heavy pan, "whack" each potato so that you see a small crack (fissure). Be careful, or pieces of potato can go flying everywhere!
- Heat oil in skillet to a medium high heat. Add potatoes and season with kosher salt & pepper. Add fresh herbs. Put the lid onto the skillet. Allow the potatoes to cook at medium high for 2-3 minutes; shake skillet every 2-3 minutes until they start to look browned.
- Reduce heat to medium low for approx 20-30 minutes. The larger the potatoes, the longer it will take.
- When the potatoes are fork tender, remove lid and add garlic and shake the skillet to distribute evenly.
- Allow moisture to evaporate, turn off heat and serve.