Emeril's Pan Roasted Fingerling Potatoes
A Perfect Side Dish for Easter Dinner
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
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
