Potatoes, love them or hate them?
I love potatoes. Pretty much any way I can get them. Roasted, mashed, whipped, fried, you name it. Therefore, when I found out that potatoes, both sweet and regular were allowed on the Whole30 program, I jumped for joy. Yay! Whole30 potatoes! What a concept. However, while consuming potatoes at almost every meal for a month straight, a lot was left to be desired from these little tubers. Due to this new found boredom, I set out to see if I could create the perfectly prepared fingerling potato.
Why this recipe?
I have found my favorite way to enjoy them (aside from being french fried…) is herb-roasted, in the oven. Being prepared this way, the potatoes attain the crispy outer skin and almost fried-like “shell”, but it lacks a fluffy center. The dry heat sucks out most of the moisture leaving a sad resemblance of a potato behind. Therefore, I went on a mission to try to resolve the problem.
When I created this recipe, I was trying to attain the texture and flavor of a french fry with out the “fry” portion of the equation. A combination of three preparations achieves a delectable result; boiling, pan frying and finishing in the oven, crispy exterior and fluffy center. Yahoo!
In conclusion, you could omit the last step and just finish in the pan but the last step of roasting gives them the crispiness they deserve.
- 1 pound fingerling potatoes, sliced in half lengthwise
- 1 T fresh rosemary, chopped
- 1 T fresh Italian parsley, chopped
- 1 T kosher salt plus a generous pinch of kosher salt and pepper
- 2 T olive oil, divided
- ½ tsp flaked sea salt
- Preheat oven to 425 degrees F.
- Fill a medium saucepan ¾ full of cold water. Add 1 T salt. Add potatoes.
- Bring to a boil and reduce heat to a simmer for about 8 minutes, until soft but not cooked through completely.
- Remove from water and dry on a paper towel lined plate.
- Toss potatoes with herbs, salt and pepper and 1 T olive oil.
- Place a large saute pan over medium high heat. Add 1 T of olive oil.
- Add potatoes to pan, cut side down. Let potatoes sit undisturbed for 3 minutes, until crust forms. Toss and continue to saute for 3-5 more minutes.
- Transfer potatoes to a parchment paper lined rimmed baking sheet and roast for 5-7 minutes, until easily pieced with knife.
- Toss with sea salt and enjoy.