Fingerling potatoes

For those of you who are not familiar with these little potatoes are missing out big time. They have become my latest trend since i have found them and go perfect with any dish, This recipe is just one of mine (and the hubby) favorite ways to serve them. They have a nice crispy texture and the combination of herbs is just perfect to me. I hope you enjoy.

Since its just the 2 of us it is a small portioned recipe for 2 so you might want to bump it up a notch for your family size.

5 to 8 fingerling potatoes
salt to taste
pepper to taste
olive oil non stick cooking spray
2 tablespoons olive oil
1/2 tbsp thyme
1/2 tbsp rosemary

First I always wash everything, it does not matter what I am doing with it,
Then put your potatoes in a pot of boiling water and let them boil.

Boil until tender,  when you can poke a fork through with ease. Be careful to not overcook as they will not hold up well at all.

When potatoes are tender, remove from heat and pour them in a strainer to cool, I usually give mine about 10 to 15 minutes.

Transfer from colander to cutting board and slice in half long ways. Once done transfer to a bowl.

Give your potatoes a generous spray with your cooking oil then give them a little toss in the bowl.

Now it's time to give them a little flavor. Add your salt, pepper, thyme, and rosemary. Give your potatoes another little toss around it even out your seasoning and herbs. Go ahead and put your skillet on the stove and turn it on med high heat. Let your oil get bubbling hot and then carefully place your potatoes flesh side down in the skillet.

Depending on how your stove top heats mine usually cook about 3 to 5 minutes until the  bottom is nice, brown and crispy. And these really are the best when eaten fresh and hot! Enjoy.