Potatoes are one of my favorite products to work with. They have limitless
applications, and can be converted into a variety of amazing dishes. This recipe is
relatively simple, although it combines both boiling and pan-frying techniques.
The ingredients are minimal.
Fingerling or other varieties of new small potatoes have a wonderfully creamy and
rich texture, with a flavor that tastes sweet to me. While they may be more
expensive than your traditional Russet potatoes, they are well worth the expense if
you are looking to treat your loved ones (or yourself!) to an amazing potato side
dish.
