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Fingerling potatoes are the gourmet-est of potatoes. They have incredible flavour and a lovely silky texture that make them addictive. They don't need much to make them shine, a simple roast or saute will do. Add a dash of herbs and salt - divine!

Author From "Vegetable Literacy" by Deborah Madison


  • 1lb fingerling potatoes, scrubbed and halved lengthwise
  • 4 tbsp ghee
  • 1 tbsp finely minced rosemary
  • 10 sage leaves, coarsely chopped or 1 tsp dried, crumbled
  • Sea salt and freshly ground pepper


  1. Put the potatoes on a steaming rack over summering water, cover, and cook until tender, about 20 minutes. Check to make sure by piercing one with a paring knife

  2. Meanwhile, melt the ghee with the rosemary and sage in a 10-inch cast iron skillet (or other skillet large enough to hold the potatoes in a single layer) over low heat. When the potatoes are done, tip them into the skillet with the ghee, shuffle the pan to even them out, and then raise the heat just a tad and cook, turning the potatoes every several minutes, until the cut surfaces are browned and crisp, about 20 minutes in all.

  3. Season with salt and pepper and serve.