Brined Fingerling Potatoes Recipe
Recipe from the Tasting Table Test Kitchen
To learn more, read "What to Eat Now: Potatoes" in our National edition.
Recipe from the Tasting Table Test Kitchen
Brined Fingerling Potatoes
When we can get our hands on beautiful fingerlings, quick-pickling is a genius way to have a meal at the ready. See how!
Prep Time
5
minutes
Cook Time
15
minutes
Servings
4
servings
Total time: 20 minutes
Ingredients
- 1½ pounds fingerling potatoes
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 dried bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- ½ teaspoon red pepper flakes
- 3 teaspoons Diamond Crystal kosher salt or 1½ teaspoons Morton's kosher salt
- 4 cups cold water
Directions
- In a medium pot, combine all ingredients and bring to a boil over high heat. Reduce the heat to low and simmer until the potatoes are just tender when pierced with a knife, about 12 minutes. Transfer the potatoes and the cooking liquid to a large metal bowl and nest that bowl in a second, larger, ice-filled bowl until the potato cooking liquid is cool, refreshing the ice as necessary. Once cool, transfer the potatoes and their cooking liquid to the refrigerator. The potatoes will keep for up to 1 week.
- To serve, remove potatoes from the brine, pat dry, toss with olive oil and roast in a 450° oven until warmed through, about 10 minutes.