Yield: 4 Servings Calories: 283 Sodium: 320 mg Fat: 18 g Protein: 4 g Cholesterol: 47 mg
Simple and elegant, Buttermilk Idaho® French Fingerlings double as an appetizer or side dish.
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
Wash potatoes; peel strip from top to bottom of each potato on both sides.
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.
Remove potatoes from buttermilk, removing as much milk curd clinging to potatoes as possible. Place potatoes in serving bowl.