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Fingerling Potatoes




Source of Recipe


RC-(Recipe from Dan Silverman and Joann Cianciulli's Lever House Cookbook, Clarkson Potter, 2006.)

For different flavor note, substitute fresh rosemary or thyme for the bay leaf.//(Start to finish 20 minutes)


2 teaspoons sea salt
1 cup dry white wine, such as Sauvignon Blanc
2 bay leaves
1/2 pound fingerling potatoes, washed and sliced into 1/4-inch-thick coins

Bring a large pot of water to a boil. Add the salt, wine and bay leaves. Carefully add the potatoes and simmer for 5 to 8 minutes, or until they are cooked through but still retain their shape. Drain and serve.

Makes 4 servings.