Fingerling Potatoes With Butter And Thyme Recipes

BRAISED FINGERLING POTATOES WITH THYME & BUTTER

Steps:

• Leave the potatoes whole if less than 1 inch in diameter; halve them lengthwise if fatter. Arrange the potatoes in a single layer in a 12-inch skillet. They will be crowded, but they shouldn't be stacked. Tuck the thyme sprigs between the potatoes. Cut 3 Tbs. of the butter into 3 pieces. Add the butter, 3/4 tsp. salt, and a few generous grinds of pepper to the potatoes. Pour over just enough water to almost cover the potatoes (about 2 cups). Partially cover and bring to a gentle simmer over medium heat. Simmer, stirring gently once or twice, until the potatoes are tender when pierced with a skewer, about 25 minutes. (If the water threatens to dry up before the potatoes are tender, add another 1/2 cup.) Transfer the potatoes to a serving dish with a slotted spoon. Increase the heat to high and boil the remaining liquid, uncovered, until it's reduced to a buttery glaze, 5 to 8 minutes, depending on the amount of liquid. Remove the thyme sprigs (most of the leaves will have fallen off). If you would like a richer sauce, swirl in the remaining 1 Tbs. butter. Pour the glaze over the potatoes and serve immediately.

BUTTERED FINGERLING POTATOES

Steps:

• Place potatoes in a saucepan. Cover with water and bring to a boil. Cook until fork tender. Drain and return potatoes to pot. Stir in butter, season with salt and pepper, and sprinkle with chopped parsley. Serve warm.

FINGERLING POTATOES WITH BUTTER AND THYME

Steps:

• Place potatoes in medium saucepan; pour enough cold water over to cover. Add thyme sprigs, butter, and salt. Bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are just tender when pierced with skewer, about 10 minutes. Drain. DO AHEAD_Can be made 2 hours ahead. Transfer to baking sheet; cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 7 minutes._

ROASTED FINGERLING POTATOES WITH ROSEMARY AND THYME

Steps:

• Preheat oven to 400 degrees F. In a large bowl, combine potatoes, oil, seasonings and herbs. Toss ingredients to fully coat potatoes with other ingredients. Place on a baking tray and bake until potatoes are tender when pierced with a knife, 20 to 25 minutes. Serve warm or at room temperature.

ROASTED GARLIC-PARMESAN FINGERLING POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
• Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
• Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

ROASTED FINGERLING POTATOES AND ARTICHOKES WITH GARLIC AND THYME

Steps:

• Preheat the oven to 400°F.
• Halve the potatoes lengthwise. Peel and halve the garlic cloves.
• Heat the butter and oil together in a large, ovenproof sauté pan over medium-high heat. Add the potatoes, cut-side down, in a single layer. Cook until the potatoes are golden, 4 to 5 minutes.
• Turn the potatoes and add the artichokes, cut-side down. Nestle the garlic and thyme amid the vegetables. Pop into the oven and roast until the artichokes and potatoes are tender, 10 to 12 minutes. Season to taste with salt and pepper and serve.

FINGERLING POTATOES

Steps:

• In a large skillet, heat the oil over high heat. Add the potatoes, and season with salt and pepper. Cook until evenly browned on all sides, turning as needed. Reduce the heat to medium, add the butter, garlic, and thyme. Cook until the potatoes are tender, 20 to 30 minutes. Remove the garlic and thyme, and discard. Serve warm.