Fingerling Potatoes

I bought these Mountain King fingerling potatoes at Costco a few weeks ago for dipping in our Valentine’s Day cheese fondue (we always stay at home for Valentine’s Day), and although I thought they were good then, how good they were was sort of masked by all that bubbling Gruyere and white wine. So when I prepared the rest of them in a simpler fashion a couple nights ago, I realized just how delicious fingerling potatoes are. My method is: Boil for 20 minutes, drain, slice each in half lengthwise, and then sauté them in olive oil in a nonstick skillet until just beginning to get crisp and golden on the outside, somewhere between 5 and 10 minutes. Sprinkled with kosher salt and served warm, these are irresistible—much better than they look in the photo. IMG_0076.JPG