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I bought 5 lbs. of fingerling potatoes and I have never made them before.
- Thread starter dawn_mo
- Start date
shaun-in-to
Well-known member
These are boiling potatoes. Butter, salt, pepper, herbs if desired. You can also
parboil then roast. Nice tossed with halved cherry tomatoes before they're finished roasting. Also lovely in potato salads.
parboil then roast. Nice tossed with halved cherry tomatoes before they're finished roasting. Also lovely in potato salads.
I love Ina Garten's Dill Fingerling Potatoes recipe
They are pretty quick and easy, and really tasty.
DIll Fingerling Potatoes
Ingredients
* 2 tablespoons unsalted butter
* 1 1/4 pounds fingerling potatoes, rinsed but not peeled
* 1 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 1/2 tablespoons chopped fresh dill
Directions
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.
They are pretty quick and easy, and really tasty.
DIll Fingerling Potatoes
Ingredients
* 2 tablespoons unsalted butter
* 1 1/4 pounds fingerling potatoes, rinsed but not peeled
* 1 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 1/2 tablespoons chopped fresh dill
Directions
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.
heather_in_sf
Well-known member
Duck fat potatoes!
Cut them in half lengthwise, and then put them in a single layer with quartered onions, rosemary, lots of salt and pepper and and lots of duck fat! roast at 425 until tender and golden and then devour, quietly.
They are my favorite potatoes to put under a chicken, halved, and then I roast the chicken in the usual way.
Cut them in half lengthwise, and then put them in a single layer with quartered onions, rosemary, lots of salt and pepper and and lots of duck fat! roast at 425 until tender and golden and then devour, quietly.
They are my favorite potatoes to put under a chicken, halved, and then I roast the chicken in the usual way.
shaun-in-to
Well-known member
REC: Roasted Fingerlings and Tomatoes
Roasted Fingerlings and Tomatoes
Serves 4
If you have access to the good stuff, just before serving, layer thin slices of lardo on top.
12 fingerling or other new potatoes
Olive oil
Salt and pepper
1 sprig rosemary
24 cherry tomatoes
Heat oven to 375.
Toss potatoes with oil and a light seasoning of salt and pepper. Roast for 35 minutes or until nearly tender. Add rosemary; roast another 5 minutes. Add tomatoes and cook for 5 minutes more, until skins on tomatoes begin to split and the the potatoes are tender.
Roasted Fingerlings and Tomatoes
Serves 4
If you have access to the good stuff, just before serving, layer thin slices of lardo on top.
12 fingerling or other new potatoes
Olive oil
Salt and pepper
1 sprig rosemary
24 cherry tomatoes
Heat oven to 375.
Toss potatoes with oil and a light seasoning of salt and pepper. Roast for 35 minutes or until nearly tender. Add rosemary; roast another 5 minutes. Add tomatoes and cook for 5 minutes more, until skins on tomatoes begin to split and the the potatoes are tender.
steve2-in-la
Well-known member
Here's 2: REC: Tarragon Potato Salad & REC: Parmesan Roasted Fingerling Potatoes
Tarragon Potato Salad
2lbs FINGERLING POTATOES, halved-lengthwise
3 Tbsp WHITE WINE VINEGAR
1 SHALLOT, minced and peeled
3 Tbsp fresh TARRAGON, chopped
SALT & PEPPER
¼ cup MAYONNAISE
Boil potatoes in a large pot of salted water over high heat until tender, 10-20 minutes. Drain. Transfer to a bowl and add vinegar, shallot, tarragon, salt & pepper to taste. Mix gently
and cool to room temperature.
Mix in mayonnaise and chill. Serves 6-8
================================================
Parmesan Roasted Fingerling Potatoes
(makes about 4 dozen)
2 lbs FINGERLING POTATOES
2 LARGE EGGS, beaten
SALT
1 cup freshly grated PARMESAN CHEESE (about 3 oz)
¼ teaspoon CAYENNE PEPPER
Preheat the oven to 400° and line a large rimmed baking sheet with foil. Steam the potatoes over boiling water until just tender, 10 to 12 minutes. Transfer to a plate to cool slightly.
Strain the beaten eggs into a soup plate and season lightly with salt. In another soup plate, combine the Parmesan with the cayenne. Working in small batches, coat the potatoes with the beaten egg, shaking off the excess, then toss them in the Parmesan mixture. Set the potatoes on the baking sheet and roast for about 25 minutes, or until golden. Serve hot or at room temperature.
The potatoes can be kept at room temperature for 3 hours.
Tarragon Potato Salad
2lbs FINGERLING POTATOES, halved-lengthwise
3 Tbsp WHITE WINE VINEGAR
1 SHALLOT, minced and peeled
3 Tbsp fresh TARRAGON, chopped
SALT & PEPPER
¼ cup MAYONNAISE
Boil potatoes in a large pot of salted water over high heat until tender, 10-20 minutes. Drain. Transfer to a bowl and add vinegar, shallot, tarragon, salt & pepper to taste. Mix gently
and cool to room temperature.
Mix in mayonnaise and chill. Serves 6-8
================================================
Parmesan Roasted Fingerling Potatoes
(makes about 4 dozen)
2 lbs FINGERLING POTATOES
2 LARGE EGGS, beaten
SALT
1 cup freshly grated PARMESAN CHEESE (about 3 oz)
¼ teaspoon CAYENNE PEPPER
Preheat the oven to 400° and line a large rimmed baking sheet with foil. Steam the potatoes over boiling water until just tender, 10 to 12 minutes. Transfer to a plate to cool slightly.
Strain the beaten eggs into a soup plate and season lightly with salt. In another soup plate, combine the Parmesan with the cayenne. Working in small batches, coat the potatoes with the beaten egg, shaking off the excess, then toss them in the Parmesan mixture. Set the potatoes on the baking sheet and roast for about 25 minutes, or until golden. Serve hot or at room temperature.
The potatoes can be kept at room temperature for 3 hours.
amanda_pennsylvania
Well-known member
I roast with olive oil, sea salt, garlic, and rosemary. Amounts according to taste.
I love the recipe that Joe posted. Rec: Autumn Potato Gratin
I have made this numerous times with fingerling pots. Really good and very easy as well as flavorful. This is a keeper! Thanks again Joe! Last time I made it, I added some hot pepper flakes to the cream/herb mixture to give it some heat.
Autumn Potato Gratin
Recipe courtesy Rachael Ray
4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan
Directions
Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.
I have made this numerous times with fingerling pots. Really good and very easy as well as flavorful. This is a keeper! Thanks again Joe! Last time I made it, I added some hot pepper flakes to the cream/herb mixture to give it some heat.
Autumn Potato Gratin
Recipe courtesy Rachael Ray
4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan
Directions
Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.
amanda_pennsylvania
Well-known member
TWO cups of cream? I would eat the whole dish.
shaun-in-to
Well-known member
Just a technical correction, if I may. Fingerlings are lower in starch, not carbohydrate. Starch is
one type of carbohydrate -- along with sugar and cellulose (fiber) -- but they are not the same thing.
According to the USDA Nutrient Database, a russet has 18 grams carb per 100 g weight. A white potato has 15, a red potato 16. Not that much difference. Older potatoes are slightly higher in carbohydrates, and higher on the glycemic index, than younger ("new") potatoes because they have converted more starch to sugar (same goes for almost all fruits and starch vegetables, which is why we prefer to eat them when they're fully ripe). In most people's diets, though, it's not a significant difference.
one type of carbohydrate -- along with sugar and cellulose (fiber) -- but they are not the same thing.
According to the USDA Nutrient Database, a russet has 18 grams carb per 100 g weight. A white potato has 15, a red potato 16. Not that much difference. Older potatoes are slightly higher in carbohydrates, and higher on the glycemic index, than younger ("new") potatoes because they have converted more starch to sugar (same goes for almost all fruits and starch vegetables, which is why we prefer to eat them when they're fully ripe). In most people's diets, though, it's not a significant difference.
florisandy
Well-known member
Rec: Fingerling Potato and Prosciutto Salad. Meryl posted this and I liked it
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=40553
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=40553
florisandy
Well-known member
I am cheezz!! I take great pride in my body fat and NO ONE is going to get it!!!!
Thanks Shaun. I didn't realize that they had as much starch, since they were lower on the
GI scale, but if Dawn's DH is pre-diabetic and watching his carb intake, I think Mendosa says that these are still a better choice.
One place I read that starches are worse for people with diabetes because while they don't cause a quick spike, they stay around longer in the blood while the body breaks their complex-carb chains. Got any insite on that? Seems contadictory, a little, to me. So which his best for us?
GI scale, but if Dawn's DH is pre-diabetic and watching his carb intake, I think Mendosa says that these are still a better choice.
One place I read that starches are worse for people with diabetes because while they don't cause a quick spike, they stay around longer in the blood while the body breaks their complex-carb chains. Got any insite on that? Seems contadictory, a little, to me. So which his best for us?