Sunday, December 2, 2012

Slim-Cut Pan-Fried Fingerling Potatoes

Very simple and easy to prepare quick side dish, we served these with the Pan-Roasted Salmon Fillet last night, also a very easy dish to prepare.

Servings: 2
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Medium skillet
chef's knife
mandolin (optional)

1/2 pound fingerling potatoes (any non-starchy potato - e.g. finn, yukon - would work)
2 tablespoons olive oil
1 tablespoon fresh thyme leaves, minced
kosher salt
fresh cracked black pepper

Holding the potato sideways, with a sharp chef's knife carefully slice the potato evenly into very thin chips. (If you're using a mandolin, all the easier to get even thin slices). Coat with 1 tablespoon of the oil, salt, pepper, and minced thyme leaves.
Heat the skillet over medium heat. When hot add the remaining tablespoon of oil. When the oil is hot, add the potatoes, occasionally stirring and flipping them around as they cook in order to get an even brown color. Once they get a nice color, but before over-cooking them, turn the heat off and allow to sit a couple of minutes before serving.

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