I don't know about where you live, but here in Kentucky, we've had a hot summer--so much so that I haven't wanted to turn the oven on at all. The problem is that our CSA has been giving us wonderful fingerling potatoes all summer, and although they taste great roasted, I just can't bring myself to cook them that way.
The other day, I was trying to figure out what I could do with them that was fast and easy, and upon a trusty Google search, I found Ina Garten's recipe for what she calls "Dill Fingerling Potatoes," but what I now call "Stovetop Roasted Fingerling Potatoes." I tried this with dill the first time, but I've also tried it with basil (pictured above). I think any leafy herb would work well in this, actually. The potatoes come out creamy on the inside and satisfyingly crispy on the outside.
Stovetop Roasted Fingerling Potatoes with Basil
adapted from Ina Garten's Dill Fingerling Potatoes
2 Tbl unsalted butter
1 pound fingerling potatoes, scrubbed
1/2 tsp Kosher salt
Pepper to taste
1 1/2 - 2 Tbl chopped fresh basil (or dill or other herb of your choice)
In a heavy-bottomed pot, melt the butter. Add the potatoes, salt and pepper, cover the pot, and cook over low heat for 20-30 minutes until the potatoes are just knife tender. Shake the pot or stir occasionally so that the potatoes don't stick to the bottom or burn. Turn off the heat and let the potatoes steam with the cover on for about five more minutes. Add the basil and toss. Serve.