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Buttermilk Idaho® French Fingerlings

Buttermilk Idaho® French FingerlingsRecipe by Anthony Seta, Chef/Consultant.

Recipe Ingredients:

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

Cooking Directions:

  1. Wash potatoes; peel strip from top to bottom of each potato on both sides.
  2. 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.
  3. Remove potatoes from buttermilk, removing as much milk curd clinging to potatoes as possible. Place potatoes in serving bowl.
  4. 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.