We are a total meat and potatoes kind of family in our house.
Maybe it's because J and I just happen to be the exact same nationalities.
Irish and German (the meat and potatoes),
Italian (carb addiction).
I am a total potato lover. I will eat them in every way.
Baked, fried, boiled, roasted, doused with cheese, and loaded with whatever!
But these potatoes right here are my all time favorite kind of potato.
Tri colored fingerlings.
They have this amazing nutty, buttery and earthy taste.
This assortment includes the yellow-skinned Russian Banana,
the orange-skinned French, and the Purple Peruvian.
The possibilities are endless with these adorable little spuds.
They are great sliced and roasted along side an array of dipping sauces.
In this recipe they are pretty much cooked
in the simplest from yet pack a ton of flavor!
4 tablespoons (1/2 stick) unsalted butter
2 cloves smashed and peeled garlic
2½ pounds fingerling potatoes, scrubbed but not peeled
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1/2 teaspoon dry ground mustard
3 tablespoons chopped fresh dill
Melt the butter in a Dutch oven. Add the garlic then add the whole potatoes, salt, pepper, ground mustard and toss well.
Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife.
Every 5 or 6 minutes give the pot a good shake and swirl, without removing the lid to prevent the bottom potatoes from burning.
Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook them they will become mush! You wan't them to keep their firmness. Toss with the dill, and serve hot.