Buttermilk Idaho® French Fingerlings
Recipe by Anthony Seta, Chef/Consultant.
1 pound Idaho® French Fingerlings
2 tablespoons caraway seeds
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground cardamom
16 ounces (2 cups) buttermilk
3 ounces (3 1/2 tablespoons) melted butter
2 tablespoons chopped fresh flat-leaf parsley
- Wash potatoes; peel strip from top to bottom of each potato on both sides.
- Place potatoes in 2-quart saucepan. Sprinkle with caraway seeds, salt, pepper and cardamom. Pour buttermilk over potatoes to completely cover. Bring to boil. Lower to simmer; cook until potatoes are firm-tender, about 25 minutes.
- Remove potatoes from buttermilk, removing as much milk curd clinging to potatoes as possible. Place potatoes in serving bowl.
- Toss potatoes with melted butter and parsley. Serve.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 283; Total Fat: 18g; Cholesterol: 47mg;Total Carbs: 29g; Protein: 4g; Sodium: 320mg.
Recipe and photograph courtesy of the Idaho Potato Commission.