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

Jackie Newgent, R.D.
Recipe by Coastal Living July 2012

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Dasha Wright; Styling: Linda Hirst

Recipe Summary

prep:
10 mins
cook:
22 mins
total:
32 mins
Yield:
Makes 4 (1-cup) servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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