Buttermilk Idaho® French Fingerlings

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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