There’s a “hot” new potato in town. Fingerling potatoes are in. The Russian Banana is the “superstar” of the fingerlings—and they’re the perfect choice in this full-flavored dish. The best part is that because of their petite size, they cook quickly. By slicing them into slender coins, they’ll only take minutes to fix in these heavenly hash browns. And the quicker the cooking, the better for the environment.  

2 Tbsp unsalted butter (divided use)
1 Tbsp extra virgin olive oil
1 small (5-oz) or 1/2 large red onion, chopped (4 oz chopped; 1 cup)
1 1/2 lbs fingerling potatoes, very thinly sliced into 1/4-inch “coins” (5 cups sliced)
1 Serrano pepper, minced (1/4 oz minced; 1 Tbsp)
2 large cloves garlic, minced
3/4 tsp sea salt, or to taste
1/4 cup chopped fresh flat-leaf parsley (1/2 oz)

1. Heat 1 Tbsp of the butter with the oil in a large (12-inch) stick-resistant sauté pan over medium-high heat. Add the potatoes, onions and Serrano. Stir to combine. Cover with the lid and cook for 7 minutes.
2. Remove the lid and sauté for 2 minutes. Add the garlic and sauté for 1 more minute, or until the potatoes are cooked through yet al dente.
3. Remove the pan from the heat and stir in the remaining butter. Cover with the lid and set aside for 5 minutes.
4. Remove the lid. Add salt to taste. Stir in the parsley and serve immediately.

Serves 4/serving size: 1 cup

Use it, Don’t Lose it
There’s no need to peel a fingerling—or any potato. Keep the skin on. It adds flavor, texture and nutrients. That’s a win-win-win. 

Planet-friendly Fact
By appropriately using a lid during cooking, you’ll save cooking time since you’ll be trapping heat that can otherwise escape. Plus, the thinner you slice the potatoes (or any other food), the faster they’ll cook. The less carbon you’ll be adding into the atmosphere in both cases.