Delicious Skillet Fingerling Potato Parmigiana. Talk about comfort and flavor! Take beautiful fingerling potatoes and put them in a cast iron skillet, then add a little Italian flair with the addition of tomato sauce, Parmigiano, fresh mozzarella, and basil. An end result of pure deliciousness from the crisp edged potatoes and melted cheese, to that rich sweet tomato sauce!
- 5-6 Snowfinger potatoes (about 300 g)
- 1/2 cup tomato sauce or crushed tomatoes dressed with evo oil, salt, and pepper
- 5-6 slices (about 150 g) firm mozzarella, sliced
- Salt and pepper
- 1/4 cup Parmigiano, grated
- Basil leaves
- In a pot filled with cold water, add the fingerling potatoes. Set on the stove on medium heat and cook for 20-22 minutes or until fork tender, but not too soft.
- Remove the potatoes from the water and place them on a wood board. Slice them in rounds about 1/4 inch thick.
- Oil the bottom of a 10-inch (25.5 cm) cast-iron skillet and place the potato rounds to cover the bottom. Sprinkle salt and pepper on the potatoes.
- Then, spoon the tomato sauce over top, and spread evenly. Add some grated Parmigiano on top of the sauce.
- Add the mozzarella slices, sprinkle some oregano, and add the rest of the Parmigiano. Finish with some basil leaves.
- Cook on the stove on low-medium heat for 10 minutes, covered. In the meantime, preheat the broiler.
- Uncover, then place the skillet in the oven under the broiler for 1-2 minutes.
- Let sit for a couple of minutes, top with fresh basil leaves, and serve.
If you can't find fingerling potatoes, Yukon gold ,or yellow, or red potatoes would work just as well.
Any canned tomato could work, we just prefer the San Marzano, more sweetness and flavor.
Try and find the fresh mozzarella, it melts easier and is so tasty. If you can't, the firm mozzarella can work too.
- Category: Main/side
- Method: stove top /oven
- Cuisine: Italian
Keywords: Italian food, fingerling potatoes, fresh mozzarella, Parmigiano Reggiano, tomato sauce, fresh basil,, comfort food, evo oil,