Ingredients for Lemon Fingerling Potatoes
- Potato
- Coarse Salt
- Olive Oil
- 1 shallot, finely minced
- Garlic Clove
- Chicken Stock
- Dry White Wine
- Fresh Thyme Leave
- Unsalted Butter
- Fresh Lemon Juice
- Fresh Ground Pepper
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How to Make Lemon Fingerling Potatoes
- Wash and scrub 1 pound of fingerling potatoes.
- Place potatoes in a medium saucepan. Cover with cold water and add 1 tablespoon of salt.
- Bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover, and simmer until tender, about 10-12 minutes. Test with a fork for doneness.
- Drain potatoes well and halve them lengthwise.
- While potatoes are cooking, finely mince 1 shallot and 2 cloves of garlic.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the minced shallot and garlic to the skillet and cook until softened, about 2 minutes.
- Add the halved potatoes, cut-side down, to the skillet. Cook until golden brown and slightly crispy, about 8-10 minutes.
- Pour in 1/4 cup of chicken or vegetable stock and 1/4 cup of dry white wine (optional). Add 1/2 teaspoon of salt.
- Cook, stirring occasionally, until the liquid is reduced by about a third, about 2-3 minutes.
- Remove from heat and stir in 2 tablespoons of fresh thyme leaves and 2 tablespoons of butter. Stir until the butter is melted and the sauce is creamy.
- Stir in the juice of 1 lemon, 1/4 teaspoon of black pepper, and additional salt to taste.
- Serve immediately as a delicious side dish.
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
5g
Fat
11g
Carbs
7g
