Olive Oil Fingerling Potatoes

I found this recipe about 8 years ago on a popular food blog called Orangette. I loved reading the blog and Molly’s recipes but never tried them except this one. It was so easy and I love herbed potatoes.

I literally have been making this recipe for 8 years. The way the potatoes are cooked in the water and olive oil results in a creamy and glazed potato as the water cooks off. They are just as good cold or at room temperature.



1 ½ lb. fingerling potatoes, such as Russian Banana
1 ½ cups water
3 Tbsp. olive oil
1 large garlic clove, pressed
½ tsp. salt
A few grinds of black pepper
3 Tbsp. chopped chives
1 Tbsp. chopped Italian parsley


  1. Peel the potatoes, and halve them lengthwise.
  2. Combine the potatoes, water, olive oil, garlic, salt, and pepper in a nonstick 10-inch skillet.
  3. Place the skillet over medium-high heat, and bring to a simmer. Cover, reduce the heat slightly, and continue to simmer briskly, shaking the skillet occasionally, until the potatoes are just tender, about 10 minutes. Remove the lid, and continue to cook until most of the water has evaporated and the potatoes are glazed, about 5 minutes. Stir in the herbs.
  4. Serve hot, warm, or at room temperature, with extra salt for sprinkling. 

    Yield: about 4 serving