Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

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.