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Emeril's Pan Roasted Fingerling Potatoes

Source of Recipe

Donna Rollison


Recipe Introduction

From the kitchen of Emeril Lagasse - http://abcnews.go.com/GMA/recipe?id=7252451

List of Ingredients

12 fingerling potatoes, scrubbed clean
Salt and freshly ground black pepper
2 tablespoons olive oil
1 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped


Recipe

Place the potatoes in a saucepan and cover with water.

Set over high heat and bring to a boil.

Cook until potatoes are tender, 7 to 8 minutes.

Remove from the heat and cool under cold running water.

Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise.

Season the potatoes with salt and pepper.

Heat a 12-inch sauté pan with the olive oil over medium-high heat.

Place the potatoes, cut side down, in the pan and cook until browned and crispy, about 3 minutes.

Turn potatoes to the other side and add the sage, rosemary and thyme.

Cook for another 3 minutes, until crispy on the second side.

Toss the potatoes to evenly distribute the herbs and season with additional salt and pepper if necessary.

Serve hot.