Photo: Dasha Wright; Styling: Linda Hirst
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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