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Buttermilk IdahoŽ French Fingerlings


Recipe courtesy of Anthony Seta, Chef/Consultant

Simple and elegant, Buttermilk Idaho® French Fingerlings double as an appetizer or side dish.

Yield: 4 Servings
Estimated Cost per Serving*: 1.25

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 buttermilk
  • 3 ounces melted butter
  • 2 tablespoons chopped fresh parsley


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 better and parsley.


Estimated Nutritional Analysis per Serving:
283 calories, 18 g fat, 47 mg cholesterol, 320 mg sodium, 4 g protein, 29 g carbohydrates

* The Estimated Cost per Serving is a calculated estimate based on a national food average and assumes the preparer already has ingredients like salt, pepper, cooking oils, assorted spices/condiments and other traditional staples readily available in the home kitchen.
Buttermilk IdahoŽ French Fingerlings »


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