Name: Buttermilk Idaho® French Fingerlings
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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

Buttermilk Idaho® French Fingerlings

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

Buttermilk Idaho® French Fingerlings

Prep Time 5

Cook Time 25

Total Time 30

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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

Instructions

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.

Special instructions

Recipe courtesy of Recipe courtesy of Anthony Seta, Vice President of Product Development and Innovation, Bonefish Grill, Tampa, FL
Source: Idaho Potato Commission