Tuesday, December 18, 2012

Roasted Fingerling Potatoes

fingerling potatoes

We had a lot of fingerling potatoes from our CSA...I'd roast 'em in a side dish, and then I'd look in the bag and it was like they had multiplied or something...I made them in a lot different iterations. I found that they didn't work well just thrown in with other potatoes and such, they're more dense and less starchy, so they need a bit more work to break them down and make them nice and tasty. When prepared properly, however, my boyfriend couldn't stop raving about them!

I've got two recipes to recommend here, but the first step in both is to take those lovely potatoes, run them under some cold water, and scrub, scrub, scrub!

fingerling potatoes
This first recipe is adapted from Emeril. I prepared these potatoes to go with a weekend brunch.

Pan Roasted Fingerling Potatoes

What You'll Need:
12 or so fingerling potatoes, washed and scrubbed clean!
2 tbsp olive oil
1 tsp (each), chopped fresh: rosemary, sage, and thyme
salt and freshly ground pepper, to taste

What You'll Need to Do:

Place the potatoes in a pot and cover with water. Raise to high heat and bring to a boil, cook until the potatoes are fork tender (a little less than 10 minutes). When done, throw them in a colander and cool them under cold running water. 

Once they are cool enough to handle (this may take a few minutes), place the potatoes on a cutting board and slice them in half lengthwise then sprinkle a little salt and pepper on 'em.

Heat a sauté pan (or frying pan) with olive oil over medium-high heat. Place the potatoes in the pan, cut side down, and cook them until they're browned and crispy, about 3 minutes. Turn them to the other side and add sage, rosemary and thyme. Cook for another three minutes or so, until they are brown and crispy like the other side. 

Remove from the heat, toss and season with additional salt and pepper, if needed.

roasted fingerling potatoes

Additional Thoughts:
These were delicious with a weekend brunch!

For a different twist on preparing fingerlings, I also tried roasting the potatoes in the oven
Oven Roasted Fingerling Potatoes
What You'll Need:
2 lbs fingerling potatoes, washed, scrubbed, and halved lengthwise
1 tsp chopped fresh rosemary
1 tsp chopped fresh sage
1 tsp chopped fresh thyme
1/2 tsp sea salt
1/2 tsp black pepper
1 small onion, thinly sliced
A few drizzles of olive oil

What You'll Need to Do:
Preheat the oven to 425°F. Combine everything in a bowl, tossing to coat. Line a baking pan with parchment paper (or aluminum foil) and put everything in there. Bake for approximately 30 minutes, or until potatoes are tender. Turn them after 15 minutes or so, so that they bake nice and evenly.

Additional Thoughts:
No picture for this one--but they were delish!

Don't feel wedded to the herbs, it would work just as well with an entire tablespoon of rosemary or thyme, or some other combination of these three.

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