A side of crispy potatoes is the difference between breakfast and brunch. Isn’t it? These crispy colorful fingerling potatoes were the perfect pairing for our omelets. I found a mix of purple and golden fingerling potatoes, and while they taste just the same, they are really fun.
This side dish would be great any time of the day. I boiled the potatoes and then toasted them in a skillet with a bit of butter. This is basically a short cut to making roasted potatoes. I think that toasting the potatoes in butter added flavor and made them extra crisp.
Total Time: 20 minutes
You will need:
1/2 lb Fingerling Potatoes
1 tablespoon Butter
1 teaspoon Salt
1/4 teaspoon Pepper
Bring a pot a water with 1/2 teaspoon salt to a boil. Slice the potatoes in half lengthwise. Place the potatoes in the boiling water and cook for 10 minutes, or until they are fork tender.
Drain the potatoes and melt the butter in a skillet over medium high heat. Place the potatoes in the skillet inside facing down. Toast the potatoes until golden brown, this will take about 5-6 minutes per side. Serve immediately.