1 pound fingerling potatoes
1 cup water
2 tablespoons olive oil
1 garlic clove, pressed
1/2 teaspoon salt
Black pepper, freshly ground
2 tablespoons chives, chopped
1 tablespoon Italian parsley, chopped
Fingerling Potatoes with Chives and Parsley
Peel the potatoes (or not, they might get wrinkly later but will still taste awesome), and halve them lengthwise. Combine the potatoes, water, olive oil, garlic, salt and pepper in a small skillet with a lid.
Bring everything to simmer, then cover and continue simmering with a pan shake now and then until potatoes are cooked, about 15 minutes.
Uncover the skillet and continue to simmer until the liquid has reduced to a glaze, about 5 minutes. Toss in the herbs. Serve at any temperature, same day or next.