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Sides, Vegetarian

Steamed fingerling potatoes with spring garlic

Steamed fingerling potatoes with spring garlic
Los Angeles Times

One of the joys of shopping at the farmers market is free-associating your way to a fabulous market dinner menu. Strolling along from stall to stall, checking out the heaps of gorgeous Lolla Rossa lettuce here, the purple-tipped bunches of ... Read more

Total time: 30 minutes | Serves 4
  • 1 pound fingerling potatoes
  • 2 cloves spring garlic, coarsely chopped
  • 2 tablespoons best quality olive oil
  • Freshly cracked black pepper
  • 2 Fleur de sel

Step 1Rinse the potatoes under cold running water. Place them in the top of a steamer over simmering water.

Step 2Cover and steam until the potatoes are fork tender, 20 to 25 minutes.

Step 3While 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.

Step 4When 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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