Today, I made one of my all-time favorite things to eat: pan roasted fingerling potatoes. The best way to make these is to wash the potatoes, halve the potatoes, parboil the potatoes for two to three minutes and drain. In a heavy saucepan, melt some good butter, toss the potatoes with the butter, and sprinkle with Kosher salt. Cook covered for twenty minutes or so, shaking the pan regularly while holding the lid to ensure even cooking. I like to add fresh rosemary. Pan roasted fingerling potatoes with fresh rosemary is quite possibly one of the most amazing things to eat. I'm a fan.
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