Buttermilk Idaho® French Fingerlings

Simple and elegant, Buttermilk Idaho® French Fingerlings double as an appetizer or side dish.

Ingredients:

  • 1 pound Idaho® French Fingerlings
  • 2 tablespoons caraway seeds
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cardamom
  • 16 ounces buttermilk
  • 3 ounces melted butter
  • 2 tablespoons chopped fresh parsley

Directions:

  1. Wash potatoes; peel strip from top to bottom of each potato on both sides.
  2. Place potatoes in 2-quart saucepan. Sprinkle with caraway seeds, salt, pepper and cardamom. Pour buttermilk over potatoes to completely cover. Bring to boil. Lower to simmer; cook until potatoes are firm-tender, about 25 minutes.
  3. Remove potatoes from buttermilk, removing as much milk curd clinging to potatoes as possible. Place potatoes in serving bowl.
  4. Toss potatoes with melted better and parsley.
Ver esta receta en Español Print Recipe

Yield: 4 Servings
Calories: 283
Sodium: 320 mg
Fat: 18 g
Protein: 4 g
Cholesterol: 47 mg

Source:
Anthony Seta

Memphis, TN

Share this Recipe

You Might Also Like

Oyster and Potato Croquette with Sauce Choron

Oyster and Potato Croquette with Sauce Choron

Idaho® Potato Risotto with Black Truffles

Idaho® Potato Risotto with Black Truffles

Roasted Garlic and Idaho® Potato Soup

Roasted Garlic and Idaho® Potato Soup

Ask Spuddy Image