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Rosemary + Thyme Fingerling Potatoes

Sarah Mikulski
These quick, to die for fingerling potatoes are the perfect fresh take on a side for Thanksgiving.
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Cook Time 25 minutes

Ingredients
  

  • 1 lb. baby fingerling potatoes
  • ¼ cup canola oil
  • 2 T butter
  • 6 cloved garlic peeled
  • ⅔ cup chicken broth
  • 3 T heavy whipping cream
  • 1 T thyme
  • ½ T rosemary
  • ½ T sage
  • 1 t salt `
  • ½ t pepper

Instructions
 

  • Cut the fingerling potatoes in half.
  • Heat olive oil in a cast iron or a pan over medium heat.
  • Add the potatoes, skin side down. Cook until they start to brown, which should be around 2-3 minutes.
  • Flip, and let the other side brown. This should take around 2-3 minutes as well.
  • Add the butter and garlic. Let everything cook together for another 2-3 minutes, making sure to stir frequently.
  • Add the chicken broth, heavy whipping cream, thyme, rosemary, sage, salt, and pepper. Combine.
  • Turn the heat to low and cook for an additional 10 minutes, stirring frequently.