Cracked Fingerling Potatoes
What I like about this method of cooking potatoes, is that you get that roasted potato taste, from the stove. This is convenient, when I need the oven for something else-- plus, I think it's just plain fast!
I use a non-stick skillet with a tight fitting lid-- that way I don't need to use much olive oil.
Sometimes I use small Yukon Gold or red potatoes-- but I love fingerling potatoes that best.Submitted by: FOODIEWIFE
CALORIES: 96.2 |
FAT: 6.8g |
PROTEIN: 1.1g |
CARBS: 7.8g |