Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: 4th of July, American Classics, Brunch, Comfort Food, Dinner, Easter, Game Day, Kid Friendly, Lunch, Party Foods, Potatoes, Side Dishes, Summer Fun, Sunday Dinner, The Lazy Way To Cook, Tiny Bites, Vegetables, Vegetarian, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Pan Roasted Herbed Fingerling Potatoes
These Pan Roasted Herbed Fingerling Potatoes are a flavorful addition to any springtime menu and perfect for an Easter Dinner.
INGREDIENTS
12 Scrubbed Fingerling Potatoes
3 Tablespoons Olive Oil
3 Tablespoons Victoria’s Dry Rub
Place the potatoes in a saucepan and cover with water. Set over a high heat and bring to a boil. Cook for 8 minutes. Remove from the heat and cool under cold running water. Once the potatoes are cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise. Season the potatoes with Victoria’s Dry Rub. Heat a large sauté pan with the olive oil over a medium heat. Place the potatoes, cut side down, in the pan and cook for 3 minutes until browned and crispy. Turn the potatoes to the other side and cook for another 3 minutes. Remove from the oven and toss the potatoes with additional Victoria’s Dry Rub if you wish. Serve hot. Serves 4
