Fingerling Potatoes with Hazelnut & Sage
A fairly simple yet delicious way to cook these beautiful fingerling potatoes. Sage and hazelnuts were deliciously combined with the potatoes. An excellent side dish.
Yield
8 servingsPrep
6 minCook
12 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
fingerling,unpeeled,halved lenghtwise |
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| ½ | cup |
hazelnuts (filberts)
toasted and chopped |
|
| 4 | large |
sage leaves
chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
fingerling,unpeeled,halved lenghtwise |
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 118 | ml |
hazelnuts (filberts)
toasted and chopped |
|
| 4 | large |
sage leaves
chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Add potatoes in steamer basket over large pot of boiling water.
Cover and steam for about 9 minutess or until fork tender.
Heat oil in large skillet over low heat until hot.
Stir in hazelnuts and sage, cook until slightly darker in color, about 2 to 3 minutes.
Stir in potatoes, salt and pepper.
Cook until heated through.
Serve warm.
