In a large skillet or sauté pan with a lid, add the Challenge Butter Cube and water.
Place the fingerling potatoes cut-side down in a single layer. Season with cracked black pepper and a pinch of salt.
Cover and cook over medium heat for 15-20 minutes, shaking the pan gently once or twice while they cook.
After 15 minutes, remove the lid and check doneness — a paring knife should slide in easily.
Let the remaining liquid cook off and allow the potatoes to sizzle a bit in the butter for light browning.
Serve warm with more cracked pepper and fresh herbs, if using.
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