Emeril's Pan Roasted Fingerling Potatoes
Source of Recipe
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
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.