You are here

Buttermilk Idaho® Fingerling Potatoes

IdahoPotatoVideos's picture
Here is a novel way to infuse the flavors of buttermilk and caraway seeds into a creamy fingerling potato. Perfect as a versatile side dish with virtually any protein.
Ingredients
  French fingerlings 1 Pound (Idaho® French Fingerlings)
  Caraway seeds 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Ground cardamom 1⁄2 Teaspoon
  Buttermilk 16 Ounce
  Melted butter 3 Ounce
  Fresh parsley 2 Tablespoon
Directions

GETTING READY
1. Wash the potatoes; peel strip from top to bottom of each potato on both sides.

MAKING
2. In a 2-quart saucepan, place the potatoes. Season with caraway seeds, salt, pepper and cardamom.
3. Pour in the buttermilk over potatoes to completely cover. Bring to boil. Lower to simmer; cook until potatoes are firm-tender, about 25 minutes.
4. Remove potatoes from buttermilk, removing as much milk curd clinging to potatoes as possible. Place potatoes in serving bowl.
5. Toss potatoes with melted better and parsley.

SERVING
6. Serve potatoes with feta cheese salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Idaho Potato
Interest: 
Gourmet
Cook Time: 
25 Minutes
Servings: 
4
When digging for food that isn't just flavorful, but also appeasing to the eyes, Idaho fingerling potatoes definitely tops the list of favorites. In this video, the chef tells you how to make fingerlings at home and jazz it up using buttermilk and caraway seeds. A lip-smacking treat!

Rate It

Your rating: None
3.7
Average: 3.7 (3 votes)