Buttermilk Idaho® French Fingerlings

Simple and elegant, Buttermilk Idaho® French Fingerlings double as an appetizer or side dish.


  • 1 pound Idaho® French Fingerlings
  • 2 tablespoons caraway seeds
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cardamom
  • 16 ounces buttermilk
  • 3 ounces melted butter
  • 2 tablespoons chopped fresh parsley


  1. Wash potatoes; peel strip from top to bottom of each potato on both sides.
  2. Place potatoes in 2-quart saucepan. Sprinkle with caraway seeds, salt, pepper and cardamom. Pour buttermilk over potatoes to completely cover. Bring to boil. Lower to simmer; cook until potatoes are firm-tender, about 25 minutes.
  3. Remove potatoes from buttermilk, removing as much milk curd clinging to potatoes as possible. Place potatoes in serving bowl.
  4. Toss potatoes with melted better and parsley.
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Yield: 4 Servings
Calories: 283
Sodium: 320 mg
Fat: 18 g
Protein: 4 g
Cholesterol: 47 mg

Anthony Seta

Memphis, TN

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