Prep 5 mins
Cook 10 mins
When I have fingerling potatoes, or tiny red potatoes, I like to make this as a lunch side dish. Typically, I make this in the morning, let cool while I get ready for work, and pack just before stepping out the door. The key to making this fast is cutting the potatoes very small- no larger than bite sized pieces.
- 2 ounces red potatoes or 2 ounces fingerling potatoes
- 1 tablespoon grated parmesan cheese
- pepper, to taste
- Cut the potatoes in bite sized pieces. (You can peel if you wish, I don't).
- Place in a saucepan, and cover with water.
- Bring to a boil, and cook until potatoes are tender.
- Drain, then place back on the hot burner to evaporate any remaining moisture.
- Remove from heat, place in your lunch container, and sprinkle with pepper and cheese.
- Let cool to room temp before closing lid and packing in your lunchbox.
Made a triple batch with fingerling potatoes, quartered, then steamed & finally seasoned with the Parmesan cheese & some lemon pepper! Served them up as finger food (well, actually with toothpicks, but then . . . ) & they were great! Definitely something I want to add to my next company-oriented finger food buffet! Thanks for sharing the recipe! [Made & reviewed in Everyday Is a Holiday recipe tag]