Description
Crispy, salty potatoes with a burst of fresh herbs and garlic. Perfect as a side dish for any occasion.
Ingredients
Units
Scale
- 2 lbs (907 g) yukon gold or fingerling potatoes
- 3 tbsp sea salt
- 1 small bunch rosemary
- 6 garlic cloves
- 1 lemon (zest and a squeeze of juice)
- 3 tbsp chopped fennel fronds
- 1/4 cup extra virgin olive oil
- Freshly ground pepper
Instructions
- In a large, wide saucepan, add potatoes in an even layer. Add enough water to cover potatoes completely. Stir in sea salt, rosemary, and 3 whole garlic cloves. Bring the mixture to a boil, then continue to cook at a rolling boil until all water is absorbed.
- While potatoes are cooking, prepare the dressing: In a small mixing bowl, combine 3 minced garlic cloves, lemon zest, fennel fronds, and olive oil. Stir until well combined and set aside.
- Once all water has evaporated, let the potatoes cool for 10 minutes. Rinse the potatoes and pat them dry, or rub off any excess salt.
- Add the potatoes to a large serving platter and drizzle the dressing over the top. Season with freshly ground pepper and serve immediately.
Notes
- For crispier potatoes, roast them at 400°F (200°C) for 20 minutes after step 4.
- Substitute thyme or oregano for rosemary if preferred.
- Store leftover potatoes in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 4