Fingerling Potatoes

Fingerling Potatoes

adapted from The Barefoot Contessa Cookbook© by Ina Garten

Fingerling potatoes are small, sweet and earthy with a creamy texture. 

Very little needs to be done to them to make them delicious.

Served with Lean  Mean Turkey Meatloaf Muffins and Roasted Carrots

Makes 2 servings                                                                  1 WW pt. / serving

1/2 lb. fingerling potatoes, unpeeled

2 tsp. olive oil

1 Tbsp. Kosher salt plus pinch for seasoning
Freshly ground black pepper

1. Rinse the potatoes and put them in a large saucepan. 
2. Cover them with cold water, add 1 tablespoon of salt, and bring to a boil. 
3. Simmer uncovered for 15 to 20 minutes, or until they are just tender. 
4. Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5 to 10 minutes.
5. Place in a bowl and drizzle with the olive oil.
6. Season to taste with salt and pepper before serving.

Enjoy!