Saturday, July 19, 2008
This week at the farmer's market I picked up some fresh string beans and fingerling potatoes with the intent of making a Greek bean dish we enjoy, but with our crazy schedules this week, decided instead to prepare a pretty simple side dish to serve with lemon poached haddock instead.
Versatile and time savers aren't the only reason we enjoy fingerling potatoes. They just so compliment many different dishes be it poultry, beef or fish. Baked, roasted, grilled, steamed, fried, sauteed, boiled or mashed, just try these gems and see why we love the superior flavor.
Fingerling potatoes & string beans
· 2 lb red or white fingerling potatoes
· 1 lb fresh string beans. Snipped ends and snapped in half
· 2 garlic cloves, diced
· 5 slices sweet prosciutto, sliced
· grated Romano cheese
· olive oil
· fresh thyme & parsley
· sea salt & ground pepper to taste
Peel fingerlings and prepare string beans. Boil or steam together until potatoes are just tender. Drain & set aside. Heat olive oil and lightly sautee garlic. Add prociutto slices. Toss the cooked fingerlings and string beans into your pan along with fresh thyme and parsley, sea salt & ground pepper. Gently toss once more. Grate Romano cheese over potatoes and serve warm. Enjoy!