Pan Roasted Fingerling Potatoes

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.