Pan Roasted Fingerling Potatoes

I've read about fingerling potatoes for quite sometime between my cooking magazines and food blogs. Just never ran into them at my local grocery store. I have found them at Costco, but unfortunately I just don't need a huge container of them!

So, as luck would have it I picked up about a 1 pound package on Sunday. They are small but more tubular in shape than the russets that I usually buy.

From Family, Friends and Food

I prepared them simply, by first cutting them into strips about 1/4 inch thick. After heating up about 1 tablespoon of oil in a skillet, I added about 1/2 cup of finely diced onion to the skillet. After the onion was softened up, I added the potatoes. Then, I added a teaspoon of Penzey's Shallot Salt and a teaspoon of freshly ground black pepper. I cooked them on medium heat and only flipped them around every once in awhile to encourage the browning.

They came out slightly crispy and with the insides soft and buttery. They were a hit all around my dinner table so I will be making them more often. Simple, but oh-so-yummy!