Steamed fingerling potatoes with spring garlic

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

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


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


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.


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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