Total Time
15mins
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.

Directions

  1. Cut the potatoes in bite sized pieces. (You can peel if you wish, I don't).
  2. Place in a saucepan, and cover with water.
  3. Bring to a boil, and cook until potatoes are tender.
  4. Drain, then place back on the hot burner to evaporate any remaining moisture.
  5. Remove from heat, place in your lunch container, and sprinkle with pepper and cheese.
  6. Let cool to room temp before closing lid and packing in your lunchbox.
Most Helpful

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]

Sydney Mike August 29, 2011