1 1/2 lbs. fingerling potatoes
1/4 cup + 2 tablespoons. kosher salt
Several sprigs of rosemary and thyme, rinsed
2 cloves garlic, smashed
For crispy, you’ll also need:
A few more sprigs rosemary and thyme, leaves removed and minced
1. Place fingerlings in a pot. Cover with approximately one inch of water. Add the salt, whole stems of the herbs and garlic. Bring the pot of water to a boil, then turn off the heat. Let the potatoes cool completely in their liquid before proceeding.
2. Once cool, you can drain and then eat the potatoes as they are or you can proceed to step #3 and brown them to make them crispy. These potatoes are wonderful to have on hand — they are truly delicious cooked as they are, sliced and tossed into salads or just eaten straight out of the refrigerator. You can also serve with a dipping sauce such as aioli.
3. If you want to crisp the potatoes up a bit, slice the potatoes in half on a bias (or leave them whole if they are really small). Then, heat a pan (preferably cast iron or carbon steel or stainless steel) over med-high heat. Add a thin layer of olive oil and swirl the pan to coat the bottom — the pan and oil should be very hot before adding the potatoes. Add the potatoes, shake the pan once and then let them be. Do not disturb them for a minute or two. Check one before trying to shake the pan or stir them with a spoon — you want that edge to get crispy and it won’t get crispy if you try to move them too quickly.
4. Once the fingerlings are browning nicely, shake the pan, toss in the herbs and give them a pinch more of kosher salt. Serve immediately. Try eating them with Sriracha hot sauce. Yum!