Steamed Fingerling Potatoes in White Wine |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Fingerlings have a particularly earthy quality that tastes of the essence of potato. Steaming them, rather than boiling, preserves their delicate shape and prevents them from becoming waterlogged, so that the simple dressing really comes through. Ingredients:
3 pound (2- to 4-inch-long) fingerling potatoes, scrubbed well |
1/3 cup dry white wine |
2 tablespoons olive oil |
Directions:
1. Peel potatoes, putting them in a bowl of cold water as peeled to prevent discoloration. Drain potatoes, then steam in a steamer set over boiling water, covered, until tender, 18 to 20 minutes.
2. Toss hot potatoes with wine in a large bowl, then add oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss again. Cool to room temperature.
3. Cooks' note: Potatoes can be made 1 day ahead and chilled, covered.
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