Long and thin, fingerlings have feathery skins (so they don’t need peeling) and don’t break apart when cooked. This healthy recipe from CR’s test kitchens (pictured above) shows off their beautiful shape and delicate flavor.
1 pound fingerling potatoes, scrubbed and halved lengthwise
1 shallot, peeled and quartered, root left intact
3 sprigs fresh rosemary, plus 1 teaspoon chopped
2 tablespoons butter
1⁄8 teaspoon each salt and freshly ground black pepper
1 cup reduced-sodium chicken broth
1. Arrange the potatoes in a single layer in a large skillet. Put shallot pieces and rosemary sprigs in between the potatoes.
2. Add 1 tablespoon butter, and salt and pepper; pour chicken broth over potatoes.
3. Partially cover the pan and bring the mixture to a gentle boil over medium heat. Lower heat and simmer, stirring occasionally, until potatoes are tender when pierced with a fork, about 20 to 25 minutes.
4. Remove and discard the shallot pieces and rosemary sprigs. Using a slotted spoon, place the potatoes on a serving platter.
5. Increase the heat to high and boil the remaining liquid 2 minutes uncovered until reduced slightly. Stir in the remaining 1 tablespoon butter and pour sauce over potatoes; sprinkle with chopped rosemary. Serve immediately.
Makes 4 servings
Nutrition information per serving: 150 calories, 6 g fat, 3.5 g saturated fat, 21 g carbs, 2 g fiber, 1 g sugars (includes 0 g added), 4 g protein, 220 mg sodium