Photo: Dasha Wright; Styling: Linda Hirst
Prep Time
10 Mins
Cook Time
22 Mins
Yield
Makes 4 (1-cup) servings (serving size: 1 cup)

Fingerling potatoes are thin-skinned, so there's no need to peel them. What's more, they give you a huge boost of potassium.

How to Make It

Step 1

Melt butter with olive oil in a large nonstick skillet over medium-high heat. Stir in potatoes, 1/4 teaspoon salt, and next 3 ingredients. Cover and cook, stirring occasionally, 8 minutes or until potatoes and shallots begin to brown.

Step 2

Remove lid, reduce heat to medium, and sauté 12 to 15 minutes or until potatoes are tender. Stir in green onions and next 4 ingredients; sauté 2 minutes.

Step 3

Remove pan from heat. Stir in parsley and remaining 1/2 teaspoon salt.

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