Crispy Pan-Seared Fingerling Potatoes

The key to perfectly cooked fingerlings? Boil first; then crisp them up over high heat. I learned to cook potatoes this way while working at Fork in Philadelphia. The chef at the time cooked fingerlings as directed below, the keys being: Use a ton of salt. Bring the water to a boil, then shut it off. As the potatoes cool, they continue to cook, and they take on the seasonings of the herbs and salt. They are irresistible. Note: Best to use a pot with a narrow opening to ensure the cooking liquid does not cool down too quickly.

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