Sunday, January 9, 2011

Buttercream Fingerling Potatoes w/ Shallots, Garlic, and Thyme

I went grocery shopping and tried to buy more "gourmet" ingredients. In my quest for different foods, I found some awesome potatoes, Buttercream Fingerling's. They were small with yellow-tan skin and yellow flesh and a little bit sweet. So, I decided to use them for some delicious breakfast potatoes.

I chopped my potatoes into quarters. Then I cut up 1/2 of a large shallot into thin slices and 3-4 cloves of garlic, also into thin slices.

close up
I put all these things together into a large saute pan, along with 2 tablespoons of vegetable oil, on medium-high heat.

 Next, I seasoned my my potatoes with thyme and pepper and let them cook until tender. Tossing and stirring occasionally.
They were delicious!! The sweetness of the buttercreams countered the onion/garlic combination so well, and the thyme made it look beautiful as well. Enjoy!!

Here's a trick to perfect bacon, everytime. Cook it in the oven!! Most packages have oven instructions on the back but...I did mine at 400 degrees for 14 minutes. I like my bacon crispy!! They look and taste great, plus if you put them on a rack in a baking pan, the grease will drip off for healthier bacon!!

Potato on FoodistaPotato


  1. Oh wow, these potatoes look delicious! PS I totally agree - bacon in the oven is the best. Much easier too!


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