Glazed Fingerling Potatoes

Published by on April, 2002

These tender potatoes pair well with steak, braised beef, and Pork Loin with Carrots, Fennel, and Lemons.


  • 1 pound small fingerling potatoes 
  • 3 tablespoons unsalted butter 
  • Coarse salt and ground pepper 
  • 3 tablespoons honey 
  • 2 tablespoons cider vinegar 
  • 1 teaspoon fresh thyme leaves 


  1. In a medium skillet, combine potatoes, 2 tablespoons butter, and 1 1/2 cups water; season with salt and pepper and bring to a boil over medium-high. Cover, reduce heat to medium-low, and cook, swirling skillet occasionally, until potatoes are tender, about 15 minutes. Uncover, increase heat to medium-high, and cook until most of the water has evaporated, 12 minutes. Add honey, vinegar, 1 tablespoon butter, and thyme and swirl to coat; cook 2 minutes. Let cool 5 minutes before serving.