Pan-Roasted Fingerlings with Gruyere

I vaguely followed this recipe (more the technique than anything else) for this side, which I served with a basic panzanella (one recipe here but I just improvised), and a simple sirloin steak that we split, with charred pepper sauce.

1 small basket fingerling potatoes (this was from the market – probably between 1-2 cups)
olive oil
about 2 tbsp shredded gruyere
1 tbsp butter
chopped parsley (about a tbsp)
chopped thyme (maybe a teaspoon)

Bring potatoes in water to a boil. Cook about five minutes. Drain, cut in half. Salt.

Heat a layer of oil in pan. Place potatoes cut side down and cook, untouched, about 10 minutes over medium heat. Flip and cook another minute or two.

Turn off heat – add butter, cheese, and herbs to pan (cheese will stick – if you like those crispy bits, use my technique. Alternately, just toss cheese with potatoes in a bowl. Season to taste with salt and pepper as needed.


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