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Buttermilk Fingerling Potatoes

Buttermilk Fingerling Potatoes
Posted 01/07/09 by Idaho Potato Head
Not yet rated
Views: 383
Venues: Produce & All Things Green
Categories: Vegetables
Sub Categories: Potatoes
Keywords: fingerling, potato,
Servings: 4

Here is a novel way to infuse the flavors of buttermilk and caraway seeds into a creamy fingerling potato. Perfect as a versatile side dish with virtually any protein. 


1 pound Idaho French Fingerling potatoes
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


1. Wash potatoes; peel strip from top to bottom of each potato on both sides.

2. Place potatoes in 2-quart sauce pan. 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.

Recipe Compliments of Anthony Seta Vice President of Product Development and Innovation Bonefish Grill, Tampa, FL

©2009 Idaho Potato Commission

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