24
Oct
10

Crispy Fingerling Potatoes with Rosemary

All right. It’s been two weeks, or more maybe longer, since my last post. During that time, Jeff’s parents were here for a week. After they left, we drove across Missouri, Jeff ran a marathon in Kansas City, and Gabi and I stayed with my parents for a few days. The days I was in St. Louis, I was swamped at work.

But there has been time to cook a few things, including these breakfast potatoes. I made them for my parents one morning.  They’re crispy and infused with onion, rosemary and a bit of heat. They’re awesome with sausage, turkey bacon or scrambled eggs. Yum.

Fingerling potatoes are long and knobby, often mistaken for baby potatoes. They’re more flavorful, however. You’ll find fingerlings this time of year at farmers’ markets and at some grocery stores.  Use small, white-fleshed potatoes if fingerlings aren’t available.

Crispy Fingerling Potatoes with Rosemary
adapted from Anne Burrell, via FoodTV.com

1 pound fingerling potatoes
Salt
Extra-virgin olive oil
1 medium onion, diced
Pinch crushed red pepper flakes
3 tablespoons chopped fresh rosemary leaves

Place the potatoes in a pot, cover them with water and season the water abundantly with salt. Bring to a boil and cook the potatoes until a fork slides in and out of them easily. Drain potatoes and cool.

Coat a large saute pan generously with olive oil. Add the onions, season with salt and bring the pan to a medium high heat. Add the crushed red pepper flakes and saute for 7 to 8 minutes or until the onions are soft and wilted but do not have any color.

Using the heel of your hand, smash the boiled potatoes to flatten and to break apart. Add to the pan, toss with onions and then flatten them against the bottom of the pan so they begin to form a crust. Repeat this process a few times so a lot of crust forms. Season with salt and toss with the chopped rosemary.

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