Potatoes are in season in California from late summer through the fall. When the farmers dig their potatoes this time of year, I love to buy tiny fingerlings. They are grown for their taste and texture, not for quantity, so the resulting crop is always extra sweet and creamy.
A simple preparation is best if you want to appreciate the earthiness of the fingerling potatoes. After a gentle simmer, I prefer to toss them with a high-quality olive oil and fresh herbs, many of which are grown year-round in Southern California. Seasoned with salt and freshly ground black pepper, this side dish may be the star of your meal.
To me, dill is the most natural herb to pair with potatoes. However, a mix of chopped fresh oregano, sage, thyme, and bay leaves also make an aromatic, flavorful crust on roasted fingerlings and new potatoes alike.
- 2 ½ lbs. fingerling potatoes, scrubbed and unpeeled
- 1 T. kosher salt
- 3 T. olive oil
- 2 T. finely chopped fresh dill
- Salt and freshly ground black pepper
- Place potatoes in a large saucepan and cover with cold water. Add kosher salt and bring to a boil.
- Simmer uncovered for 15 to 20 minutes, or until the flesh can be pierced easily with a sharp knife.
- Drain and place in a colander. Cover the colander with a kitchen towel and steam the potatoes for 10 minutes.
- When the potatoes are still warm but cool enough to handle, slice each in half lengthwise. Place in a serving dish and drizzle with olive oil. Stir in fresh dill and season to taste with salt and pepper.