Fingerling potatoes are a pleasant surprise. Except for their smaller, elongated shape — like fingers — they look like any old potato, but once cooked they reveal a soft, creamy center. Seriously, a creamy potato! Their small shape means fingerlings cook faster than regular potatoes so they’re an excellent choice for quick side dish.
Look for fingerling potatoes that are free of dents or dark spots. Store them in a cool, dry space — like a drawer — and they’ll keep for several weeks. Avoid storing them in the refrigerator where cold temperatures can change their flavor and texture.
Fingerlings are available in a range of colors from pale skins with even paler flesh to deep purple gems and different varieties have names like Russian Banana and Princess Laratte. They are simple to prepare and are delicious roasted, grilled, mashed or pan-fried, which brings us to this recipe.
These are the potatoes your doctor warned you about. A splash of heavy cream coupled with a dollop of pesto and a handful of grated parmigiano reggiano result in potato decadence. Are they rich? You bet, but they’re worth every flavorful bite.
Watch your potatoes closely while you blanch them. They cook faster than regular potatoes and it’s important not to over cook them.
Stir the potatoes periodically once you’ve added them to the saute pan. Constant stirring will prevent them from crisping and browning.
Bring a large pot of heavily salted water to a boil. Add sliced potatoes and cook until tender, about 5 minutes. Drain potatoes and set aside.
Heat olive oil in a large saute pan over medium high heat. Add onion and garlic and cook, stirring occasionally, until onion begins to soften, 1-2 minutes. Add potatoes to pan and season with salt and pepper. Cook until potatoes begin to brown, 5-7 minutes. Add cream, pesto and cheese and stir until cheese melts and cream thickens, about a minute. Sprinkle with chopped chives and serve. Serves 4-6.
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