Buttermilk Idaho® French Fingerlings

Name: Buttermilk Idaho® French Fingerlings
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 pound Idaho® French Fingerlings; 2 tablespoons caraway seeds; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1/2 teaspoon ground cardamom; 16 ounces buttermilk; 3 ounces melted butter; 2 tablespoons chopped fresh parsley

Author:: Jamie Geller Test Kitchens
Publish date:: Apr 9, 2010

Recipe courtesy of Recipe courtesy of Anthony Seta, Vice President of Product Development and Innovation, Bonefish Grill, Tampa, FL

30minDuration
25minCook Time
5minPrep Time
4 ServingsServings

Ingredients

1 pound Idaho® French Fingerlings
2 tablespoons caraway seeds
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground cardamom
16 ounces buttermilk
3 ounces melted butter
2 tablespoons chopped fresh parsley

Preparation

1 Wash potatoes; peel strip from top to bottom of each potato on both sides.
2 Place potatoes in 2-quart saucepan. Sprinkle with caraway seeds, salt, pepper and cardamom. Pour buttermilk over potatoes to completely cover.
3 Bring to boil. Lower to simmer; cook until potatoes are firm-tender, about 25 minutes.
4 Remove potatoes from buttermilk, removing as much milk curd clinging to potatoes as possible. Place potatoes in serving bowl.
5 Toss potatoes with melted better and parsley.