It’s like butter baby, it’s like butter!
The one thing I feel I don’t have enough of on my blog are side dishes. I like them; I even love creating them; but for some reason I never share them until now. I think sometimes it can be difficult coming up with different side items to have for dinner. Think about it. What does the average dinner plate consists of? Typically, it’s a meat protein, vegetable, and a starch. Now you can dress all three of those meal items anyway you want but it typically follows the same module. There is nothing wrong with that module except broccoli and brown rice can get very old, very fast. So can mashed potatoes and green beans. If I am going to cook a meal in that fashion I like to shake things up a bit. I like to make dishes that are easy, yet delicious; wholesome, yet somewhat guilty; and cheap, yet “fancy”. That is why I am going to start my first petition to get these fingerling potatoes on a steak house menu somewhere.
Now let me tell you something, these potatoes have a lot of butter. I mean a stick and a half to be exact. Don’t be scared because you will love me for them once you have eaten them. You will also experience a pleasant surprise from all that butter once it is time to eat the potatoes. You see, the butter will turn brown creating, duh, “brown butter”, which will ultimately change the flavor of the butter and potatoes all together! Brown butter tastes very nutty and has a wonderful depth of flavor. You will wonder about the flavor you are tasting. That is what I love about cooking simple meals but they taste something so extraordinary. These potatoes work as the perfect side item, but you could also create them as an appetizers with a dipping sauce or whatever! What I love about fingerling potatoes is that you can do whatever you want with them. They are the perfect ingredient to experiment with. Don’t be surprised if you see a lot more fingerling potato recipes. Until then, enjoy this one!Print