Brined Fingerling Potatoes

Recipe from the Tasting Table Test Kitchen
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To learn more, read "What to Eat Now: Potatoes" in our National edition.

Brined Fingerling Potatoes

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes, plus 15 minutes cooling time

Total Time: 35 minutes


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


1. 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.

2. 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.  

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