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RECIPE: REC: Fingerling Potato and Prosciutto Salad
- Thread starter meryl
- Start date
RECIPE:
richard-in-cincy
Well-known member
Oooh this looks good Meryl. Wouldn’t you know I had fingerling potatoes for the first
time over the weekend in a recipe called Monkfish Grande Mère (slab bacon, mushrooms, potatoes, and onions) from my Balthazar cookbook. I tasted the potatoes before I sautéed them as ¼” disks. The potatoes are delicious but, unfortunately, the recipe wasn’t that great.
After going home and checking my receipt (dumb), I noticed the cashier charged me $3.69 for a pound when I only bought 9 oz.! That really ticks me off when I already bought a small fortune in there for the recipe.
Thanks for posting!
time over the weekend in a recipe called Monkfish Grande Mère (slab bacon, mushrooms, potatoes, and onions) from my Balthazar cookbook. I tasted the potatoes before I sautéed them as ¼” disks. The potatoes are delicious but, unfortunately, the recipe wasn’t that great.
After going home and checking my receipt (dumb), I noticed the cashier charged me $3.69 for a pound when I only bought 9 oz.! That really ticks me off when I already bought a small fortune in there for the recipe.
Thanks for posting!
Another Fingerling Potatoe recipe and a cool use for salt----
This was in the Seattle Times last week as a side for prime rib. It is from Ethan Stowell of Union Restaurant, he is opening an Italian place in Belltown soon the article says. I will try this for sure
Salt Roasted Fingerling Potatoes
8-12 servings
5-6 cups kosher salt or other course salt
3# fingerling potatoes
2 Tabls extra virgin olive oil
freshly gound black pepper
1 bunch Italian parsley finely chopped
Preheat oven to 350F. Potatoes may be roasted before roast and reheated in hot oven
Spread 1/2" layer of salt in 9"x13" pan and arrange potatoes in a single layer. Bake about 1 hour till done all the way through.
Remove from pan and brush off salt and transfer to large heatproof bowl. Potatoes can be held at room temp for two hours.
When ready to serve, reheat is necessary in 450F oven while roast is resting. Toss with olive oil and check for salt, shouldn't need much, add pepper and parsley.
And this I saw on Martha last week--for a centerpiece, she took a large shallow dish and filled with coarse salt, placed tea lights in salt up to the rims and lite them. Was really elegant looking!
This was in the Seattle Times last week as a side for prime rib. It is from Ethan Stowell of Union Restaurant, he is opening an Italian place in Belltown soon the article says. I will try this for sure
Salt Roasted Fingerling Potatoes
8-12 servings
5-6 cups kosher salt or other course salt
3# fingerling potatoes
2 Tabls extra virgin olive oil
freshly gound black pepper
1 bunch Italian parsley finely chopped
Preheat oven to 350F. Potatoes may be roasted before roast and reheated in hot oven
Spread 1/2" layer of salt in 9"x13" pan and arrange potatoes in a single layer. Bake about 1 hour till done all the way through.
Remove from pan and brush off salt and transfer to large heatproof bowl. Potatoes can be held at room temp for two hours.
When ready to serve, reheat is necessary in 450F oven while roast is resting. Toss with olive oil and check for salt, shouldn't need much, add pepper and parsley.
And this I saw on Martha last week--for a centerpiece, she took a large shallow dish and filled with coarse salt, placed tea lights in salt up to the rims and lite them. Was really elegant looking!
richard-in-cincy
Well-known member
Then you'll just have to
eat what you post - hee-hee! I have 3 wee taters left and I could get 7 oz. worth that they overcharged me to make half of the recipe.
Just look at this!!
http://photos1.blogger.com/x/blogger/5983/1265/1600/555445/Fingerlings1.jpg
eat what you post - hee-hee! I have 3 wee taters left and I could get 7 oz. worth that they overcharged me to make half of the recipe.
Just look at this!!
http://photos1.blogger.com/x/blogger/5983/1265/1600/555445/Fingerlings1.jpg
richard-in-cincy
Well-known member
Weird! I just looked and it said I'm not authorized - - and I've clicked on it twice now and whala!
richard-in-cincy
Well-known member
I give up. Meryl & orchid, it was just an "in-your-face" blow-up of the salad from Meryl's
link. The blow-up cannot be done now for some reason.
Meryl, I'll let ya know how the salad turns out.
link. The blow-up cannot be done now for some reason.
Meryl, I'll let ya know how the salad turns out.
richard-in-cincy
Well-known member
This is an interesting method. Thanks Nan.