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Steamed fingerling potatoes with spring garlic

Time 30 minutes
Yields Serves 4
Steamed fingerling potatoes with spring garlic
(Los Angeles Times)
1

Rinse the potatoes under cold running water. Place them in the top of a steamer over simmering water.

2

Cover and steam until the potatoes are fork tender, 20 to 25 minutes.

3

While the potatoes are steaming, saute the garlic in olive oil until just tender but not browned, about 1 minute. Remove the garlic from the heat but leave it in the pan with the oil and keep warm.

4

When the potatoes are tender remove them to a serving platter and, using a fork, break each potato into 3 or 4 pieces. Sprinkle the potatoes with fleur de sel and cracked black pepper to taste, then drizzle with the the sauteed garlic and oil.


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