Wikipedia) that part of last night's dinner was potentially fatal! Here's exactly what it said: Consuming improperly cooked or uncooked fingerling potatoes may result in fatal solanine poisoning. I was a bit taken aback when I first read that. But then after it sunk in, I realized there was an up side to this news. Since I'm still alive, I must have cooked the fingerlings properly. Nice. So if you want to make fingerlings (and live to talk about it), I suggest you do what I did (exactly what I did).
FINGERLING POTATOES WITH OLIVES AND LEMON
Makes 4 servings
1 lb. fingerling (or small red) potatoes, peeled if desired, then halved lengthwise
1/4 cup pitted green olives (such as picholine or arbequina), chopped
2 tablespoons extra virgin olive oil
6 (3” x 1”) strips lemon zest, removed with a vegetable peeler
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup coarsely chopped flat-leaf parsley
1. Toss potatoes, olives, oil, lemon zest, cumin, salt and pepper in a 10-inch heavy skillet.
2. Cover skillet and cook over medium heat, stirring occasionally, until potatoes are tender, about 12 minutes. Remove lid and cook for 1 to 2 minutes.
3. Sprinkle with parsley and serve.
adapted from Shelley Wiseman
|everything added to the pan|
|cooked until fork tender |
(make sure you stir occasionally to keep the potatoes from sticking)