Buttermilk Idaho® French Fingerlings
Recipe courtesy of Recipe courtesy of Anthony Seta, Vice President of Product Development and Innovation, Bonefish Grill, Tampa, FL
- Duration
- Cook Time
- Prep 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
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
