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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.


 

 

 


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