Pan Roasted Herbed Fingerling Potatoes

Pan Roasted Herbed Fingerling Potatoes

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

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