Bless the Barefoot Contessa Ina Garten's heart. She stresses good quality olive oil and she's made the world of potatoes more interesting. I've tried this recipe with 5 different olive oils and every one is a winner. And sooooo easy!

1.5    or     2.5 lbs. fingerling or new potatoes
4       or     6 tablespoons *Olive Oil
1       or     2 teaspoons of salt
1/2   or      1 teaspoon of cracked black pepper

(If you're using a smaller amount of potatoes, use the first column measurements; if you're using the larger amount, use the second column.

In a heavy Dutch oven, heat the oil to medium low to medium, depending on your stove top. Add the potatoes in a single layer with a little room to spare for shaking the pot. Sprinkle with the salt and pepper. Cover, and shake the pot back and forth to coat the potatoes with the oil.


Every 5 minutes, shake the pot back and forth again. At 15 minutes, poke one of the potatoes with a fork. If it goes in easily, they're done. If not, cover for another 5 minutes and poke again, and then check every 2 minutes until they're fork-tender. Serve.

* I've tried this with Garlic, Dill, Chipotle, unflavored and Basil Olive Oil. They were all slightly crispy on the outside, creamy on the inside, and yummy all the way through. I probably should have sprinkled the Basil-roasted potatoes with a little fresh basil since that oil is more subtle. Give them a try -- few ingredients and little fuss.

*Vegetarian, vegan

Pan Roasted Fingerling Potatoes
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