GMA Recipe: Pan Roasted Herbed Fingerling Potatoes

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Pan Roasted Herbed Fingerling Potatoes
From chef and author Emeril Lagasse
April 6, 2007

Emeril is cooking for spring on Good Morning America.

Ingredients

12 fingerling potatoes, scrubbed clean

Salt and freshly ground black pepper

2 tablespoons olive oil

1 teaspoon chopped fresh sage

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

Directions

Place the potatoes in a saucepan and cover with water. Set over high heat and bring to a boil. Cook until potatoes are tender, 7 to 8 minutes. Remove from the heat and cool under cold running water.

Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise. Season the potatoes with salt and pepper.

Heat a 12-inch sauté pan with the olive oil over medium-high heat. Place the potatoes, cut side down, in the pan and cook until browned and crispy, about 3 minutes. Turn potatoes to the other side and add the sage, rosemary and thyme. Cook for another 3 minutes, until crispy on the second side. Toss the potatoes to evenly distribute the herbs and season with additional salt and pepper if necessary.

Serve hot.

Makes 4 to 6 servings

Recipe copyright 2007, Emeril Lagasse, Emeril's Food of Love Productions