Fingerling potatoes and other small potatoes have been going on sale a lot lately. So we’ve been buying them a lot. Here’s a simple way to make them extra crispy. Hope you like butter.
Twice Cooked Potatoes
- 28 ounces small potatoes (about 4 cups)
- 3 tbsp butter
- 1 tbsp olive oil
- 2 tbsp parsley
- sea salt/pepper
Scrub potatoes and parboil them until tender, about 10 minutes. Run under cold water until they can be handled. Slice each in half. In a large skillet, melt butter and oil over medium heat. Toss in potatoes and cook over medium heat until browned, about 12 minutes. Sprinkle with parsley, seat salt and pepper. Serve immediately.