Garlic Dill Fingerling Potatoes

Little buttery fingerling potatoes braised with garlic and dill and topped off with fleur de sel salt are the next greatest thing to hit your Sunday dinner. You are going to love these potatoes!

To me potatoes are just the perfect family food. There’s just something about them that always brings back memories of Thanksgiving, Christmas, Sunday dinners etc, all home cooked by Mom. But times have changed, and so have potatoes.

I knew as a young girl that there were Russet potatoes. And that was all there was to it. I had no idea there were other kinds and that they are not only different but some potatoes cannot be subbed for other potatoes in recipes. For example, these brown butter braised dill fingerlings. Read on to find out why.

What are Fingerling Potatoes?

Fingerling potatoes are low in starch and extra creamy inside with a paper thin peel that crisps perfectly when roasted. There are lots of different types of fingerling potatoes – red, yellow, purple, golden or a mixture of all colors.

What Do Fingerling Potatoes Taste Like?

Once roasted these potatoes have a flavor that is mild, nutty and earthy, and their texture is firm and moist.

Why Use Fingerling Potatoes?

I mentioned earlier that you wouldn’t want to substitute other potatoes in this recipe. The reason for this is that fingerling potatoes braise better than other potatoes because you leave them whole since they are so small. They get soft and tender inside while the skin gets crispy and delicious. Fingerlings are also perfect for fast meals since they don’t have to be peeled and they cook through quickly.

The Ingredients for Dill Fingerling Potatoes

One of my favorite thing about potato recipes is that they usually don’t take many ingredients to make them delicious. This recipe calls for just 7 ingredients. Here is what you will need:

• Butter: unsalted and used to braise the potatoes on the stove top
• Fingerling Potatoes: rinse them but no need to peel them and you only need 1 pound of them
• Kosher Salt: used to flavor the braising fingerlings
• Black Pepper: freshly ground
• Fresh Dill: You’re really going to want fresh dill here, but if you absolutely must use dried, use 1 teaspoon. You’ll also use part of the dill while the potatoes are braising and the rest will be added at the end before serving.
• Garlic: adds flavor to the potatoes as they braise
• Course Salt: fleur de sel or kosher salt, used to season the potatoes right before serving

The measurements for each ingredient can be found in the recipe card at the end of this post. You can save or print the recipe from there as well.

What Can You Substitute For Fingerling Potatoes?

If you cannot find fingerling potatoes, new potatoes are a comparable substitute.

What is Fleur de Sel?

Fleur de Sel is salt in its purest form. It forms as seawater evaporates leaving a thin crust on the surface. It is so pure that it has no bitterness and adds delicious flavor to food.

I’m going to guess that most people don’t have Fleur de Sel on hand, so any other coarse salt, including Kosher salt works just

Crumb Banana Bread Muffin Recipe

This crumb banana bread muffin recipe is like the most delicious banana bread but in muffin form and with a coffee cake inspired crumb topping that is so buttery and delicious! You can eat them for breakfast, for dessert, or our favorite…breakfast for dinner!

This banana crumb muffin is a spin off of a recipe I got from my dear friend Sarah. She makes this killer banana crumb bread, that we LOVE and I just couldn’t resist making them into muffins.

We buy bananas by the dozen in our house. We use them daily in protein smoothies, and also just to eat because bananas are so dang good. Occasionally we will get some that last long enough to become over-ripe, and then I know it’s time for some sort of delicious banana baked good! The questions is, do I make our classic banana bread (or any of our banana bread recipes, I am obsessed with banana breads!) , or these bakery style banana crumb muffins? The choice seems impossible! But there is something so convenient about muffins!

Muffins are a great grab-and-go breakfast, after school snack or individual dessert. These muffins have real bold banana flavor and are so tender. My kids go bananas for these banana muffins!

What’s the Secret to a Streusel Crumb Topping?

Salt is the secret to the best crumb topping! I’m serious, adding a little salt makes all the difference as it’s perfectly sweet with a hint of mouthwateringly delicious saltiness!

What Ingredients Do I Need to Make Banana Muffins?

There aren’t going to be any surprises here and the bulk of the ingredients will be pantry ingredients, so grab your ripe bananas and let’s get baking! Here is what you will need:

Banana Crumb Topping

• Brown Sugar: adds sweetness and richness of flavor
• Sugar: adds sweetness
• Flour: adds structure to the topping
• Cinnamon: adds flavor
• Salt: enhances all the flavors
• Butter: softened, binds the topping together giving those yummy crunchy chunks

Banana Bread Muffins

• Flour: just regular all-purpose flour
• Baking Soda: acts as a leavening agent and gives the muffins their rise
• Salt: enhances all the flavors
• Canola Oil: keeps the muffins super moist
• Sugar: adds a little extra sweetness
• Brown Sugar: adds more sweetness and more depth of flavor
• Eggs: gives structure to the muffins
• Bananas: over-ripe, mashed

The measurements for every ingredient can be found in the recipe card at the end of the post.

Welcome to the weekend, my friends! We are in Louisiana this weekend and headed to a crawfish boil this afternoon. That’s a first for me and I’m pretty excited to see how it’s done.

We’re planning to spend a couple of hours in New Orleans tomorrow morning before heading home – basically long enough to walk a bit in Jackson Square and get coffee and beignets at Cafe Du Monde. (That whole work-school-life thing is making this a quick trip.) Shoot me a note if there’s something I truly shouldn’t miss in the area.

ON THE BLOGS this week: This spice and herb crusted pork roast is packed with flavor and a surprising kick from the peppers and the salt. Pork sirloin roast makes a delicious dinner any night of the week.

Our friend Tony’s Slow Cooker Baked Beans are chock-full of bacon and beef, sweetened with molasses and then simmered until thick and sweet. When I tell you that people go crazy over these beans, I’m not exaggerating. 

Crunchy yet chewy; sweet and smokey, I feel like goldilocks when I eat this cauliflower broccoli salad because it has just the right amount of everything. If you’re anything like me, you’ll find yourself making and eating this salad on repeat!

If you’re a fan of the strawberries and cream combination, a sweet steaming bowl of strawberries and cream oatmeal is quite possibly the epitome of breakfast comfort food.

Tender peas, sweet carrots, and savory bits of celery and onions in a creamy, rich beef gravy baked inside a buttery crust make for a fantastic ground beef pot pie.

Crispy, ever so tender, and scrumptious air fryer smashed Brussels sprouts with balsamic glaze are impossible to pass up. I dare you to eat just one.

Flaky tuna, crunchy bits of red onion, and bell peppers tossed with freshly cooked pasta in a creamy, tangy dressing make for a colorful (and oh so very tasty!) Tuna Pasta Salad.

No-bake cookies have met their match with these no bake chocolate peanut butter bars. It doesn’t get much easier than just stirring everything together and pouring it into a pan.

Dark chocolate ice cream delivers just the right amount of sweetness, it’s the perfect treat for chocolate lovers who enjoy a bittersweet twist.

What I’m CRAVING: Have you heard of a

Dark chocolate ice cream delivers just the right amount of sweetness, it’s the perfect treat for chocolate lovers who enjoy a bittersweet twist.

Dark Chocolate Ice Cream

While my sweet tooth has mellowed quite a bit over the past few years, I still enjoy a piece or two of dark chocolate most days – just a bite or two goes a long way to satisfy a chocolate craving.

Dark chocolate can be a bit of an acquired taste, depending on just how dark the chocolate happens to be. And two of my kids gravitate to milk chocolate over dark. (Where did I go wrong??) They’d never reach for super dark or bittersweet chocolate on their own.

That said, I’m thrilled to tell you that this dark chocolate ice cream received rave reviews from everyone in the family. The sweet cream balances the dark chocolates excellently.

Dark Chocolate Desserts

Dark chocolate has long been my preference for baking. These Dark Chocolate Toffee Cookies are crispy, chewy cookies with a deep chocolate flavor, toffee crunch, and gooey chips.

Dark chocolate brownies are a dessert I make at least once a month – scoop some of this ice cream over them for a sundae that might make you swoon. Classic blondies are made even better with generous handfuls of chopped walnuts and dark chocolate chips.

The combination of cocoa powder and melted dark chocolate chips in this ice cream creates a deeply rich chocolate flavor. The result is quite possibly the richest chocolate ice cream I have ever made.

As the percentage of cacao increases, the chocolate becomes darker and more bitter. If you’re a die-hard fan of dark chocolate, opt for chocolate with a higher cacao percentage. In my experience making ice cream, I’ve discovered that the sweet spot for dark chocolate is usually around 60% cacao.

This strikes the desired balance between sweetness and bitterness, without veering anywhere near the overwhelming sweetness of milk chocolate. However, if you desire an even more intense and robust chocolate flavor, go for 85% cacao.

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Hi friends! I’ve got a new podcast episode up for you and it’s a BEEFY one 🙂 Today we’re chatting parasites with Allyssa LaScala. I feel like this is a huge topic, and I’ve learned that sometimes it can be a little controversial or something people here in the US don’t really discuss. So I was like, “Let’s go there” and invited someone who has taught me a lot about parasites and she’s sharing her knowledge on the podcast today.

I’ve followed Allyssa aka Biohacking Bombshell forever, and her Instagram is packed with helpful tips and info. Definitely check out her page!

Here’s what we’re talking about today:

– PARASITES! Why should we be curious/concerned about parasites?

– Types of parasites and how they may present themselves in the body

– Parasite cleanses – should you test first?

– Opening detox pathways

– What does a typical day look like for Allyssa as far as wellness habits go?

and so.much.more.

Check out the full episode here and you can always listen on Apple Podcasts, Spotify, Amazon Music, and Google Play. Subscribe and please leave a rating if you enjoy the pod!

Here’s more about Allyssa and her background:

Allyssa LaScala is an Integrative Health Practitioner and Chronic Illness advocate with a passion for Root Cause medicine. Although she values her degree in the Exercise and Sports Science field, it was actually her own battle with health challenges with Lyme Disease, mold toxicity, parasites, Breast Implant Illness, and more that ignited her deep passion for learning how to identify and address the TRUE root causes to chronic health issues. She officially established Biohacking Bombshell Virtual Clinic in 2016 and has offered everything from customized programming and one-on-one coaching, to group coaching, masterclasses, and e-books, helping over 8,000 people learn how to identify and address their own root causes!

Connect with Allyssa on Instagram and check out her 3-day drainage clinic here.

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