Pan Roasted Herbed Fingerling Potatoes

Pan Roasted Fingerling Potatoes


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Pan Roasted Herbed Fingerling Potatoes

These Pan Roasted Herbed Fingerling Potatoes are a flavorful addition to any springtime menu and perfect for an Easter Dinner.


12 Scrubbed Fingerling Potatoes

3 Tablespoons Olive Oil

3 Tablespoons Victoria’s Dry Rub

Place the potatoes in a saucepan and cover with water. Set over a high heat and bring to a boil. Cook for 8 minutes. Remove from the heat and cool under cold running water. Once the potatoes are cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise. Season the potatoes with Victoria’s Dry Rub. Heat a large sauté pan with the olive oil over a medium heat. Place the potatoes, cut side down, in the pan and cook for 3 minutes until browned and crispy. Turn the potatoes to the other side and cook for another 3 minutes. Remove from the oven and toss the potatoes with additional Victoria’s Dry Rub if you wish. Serve hot. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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