Fingerlings have a particularly earthy quality that tastes of the essence of potato. Steaming them, rather than boiling, preserves their delicate shape and prevents them from becoming waterlogged, so that the simple dressing really comes through.
Cooks' note:
Potatoes can be made 1 day ahead and chilled, covered.
Recipe information
Total Time
45 min
Yield
Makes 6 servings
Ingredients
3 pound (2- to 4-inch-long) fingerling potatoes, scrubbed well
1/3 cup dry white wine
2 tablespoons olive oil
Preparation
Step 1
Peel potatoes, putting them in a bowl of cold water as peeled to prevent discoloration. Drain potatoes, then steam in a steamer set over boiling water, covered, until tender, 18 to 20 minutes.
Step 2
Toss hot potatoes with wine in a large bowl, then add oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss again. Cool to room temperature.
