Good Morning America Recipes

Emeril's Pan Roasted Fingerling Potatoes

A Perfect Side Dish for Easter Dinner

Emeril Lagasse
|
Servings:4-6
Difficulty: Easy
Cook Time: min

Top Chef Emeril Lagasse cooks up some recipes that are a flavorful addition to any springtime menu, and perfect for an Easter dinner.

Here is his recipe for Pan Roasted Herbed Fingerling Potatoes, a great accompaniment to his Seared Petite Lamb Chops.

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
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: fingerling potatoes, olive oil, fresh herbs

    Course: Dinner, Side Dish, Starch, Vegetable


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