Baby Baked Fingerling Potatoes Recipes

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ROASTED FINGERLING POTATOES



Roasted Fingerling Potatoes image

Oven-roasted fingerling potatoes can be a special holiday side dish, but they're quick enough to enjoy on a weeknight too. The secret to these crispy roasted fingerling potatoes? Getting the baking sheet nice and hot before you spread the potatoes on it.

Provided by Marianne Williams

Categories     Healthy Rosemary Recipes

Time 25m

Number Of Ingredients 6

1 ½ pounds fingerling potatoes, halved lengthwise
5 cloves garlic, crushed
3 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
2 teaspoons chopped fresh rosemary

Steps:

  • Place a rimmed baking sheet on the middle oven rack. Preheat to 450 degrees F.
  • Toss potatoes, garlic, oil, salt and pepper together in a large bowl. Spread on the hot baking sheet; roast, stirring halfway through, until tender and golden brown, about 20 minutes. Sprinkle with rosemary, if desired. Serve immediately.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 28.4 g, Fat 10.8 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 322 mg, Sugar 2.2 g

ROASTED FINGERLING POTATOES RECIPE BY TASTY



Roasted Fingerling Potatoes Recipe by Tasty image

Here's what you need: fingerling potato, olive oil, kosher salt, freshly ground black pepper, fresh rosemary

Provided by Jody Tixier

Categories     Sides

Yield 4 servings

Number Of Ingredients 5

2 lb fingerling potato
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 sprigs fresh rosemary, stemmed

Steps:

  • Place the potatoes in a large pot of salted water and bring to a boil over high heat. Boil for 5-7 minutes, then drain in a colander.
  • Preheat the oven to 400˚F (200˚C).
  • Thoroughly dry the par-boiled potatoes with a paper towel.
  • On a cutting board, quarter the potatoes.
  • Place the potatoes in a large bowl, drizzle with olive oil, and season with salt, pepper, and rosemary, stirring until well-coated.
  • Transfer the potatoes to a parchment-lined baking sheet and spread in an even layer.
  • Roast for 35-45 minutes, until crispy.
  • Enjoy!

Nutrition Facts : Calories 229 calories, Carbohydrate 45 grams, Fat 3 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams

ROASTED GARLIC-PARMESAN FINGERLING POTATOES



Roasted Garlic-Parmesan Fingerling Potatoes image

Everyone loves roasted potatoes, and fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes. They pair well with almost anything, from grilled steak to chicken marsala. The possibilities are endless! The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor.

Provided by France C

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 pound fingerling potatoes, halved lengthwise
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
  • Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
  • Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 20.7 g, Cholesterol 9.8 mg, Fat 10.5 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 357.7 mg, Sugar 0.1 g

SPECTACULAR FINGERLING POTATOES



Spectacular Fingerling Potatoes image

My children absolutely love these tender "mini" potatoes. Fingerling potatoes can be found at the farmers market and specialty grocery stores, though Yukon Gold would work, too.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 8

1 pound fingerling potatoes
3 tablespoons grated Parmesan cheese
3 tablespoons minced fresh parsley
2 tablespoons olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain. Transfer to a greased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over potatoes and toss to coat., Bake, uncovered, 8-10 minutes or until tender, stirring once.

Nutrition Facts : Calories 141 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 184mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

GARLIC BABY POTATOES



Garlic Baby Potatoes image

We suggest this recipe when you need a classic potato dish that pairs well with a variety of meaty entrees.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 8

6 tablespoons olive oil
12 garlic cloves, minced
1/4 cup minced fresh oregano
4-1/2 teaspoons balsamic vinegar
3 teaspoons kosher salt
1-1/2 teaspoons paprika
3/4 teaspoon lemon-pepper seasoning
24 small red or fingerling potatoes, halved

Steps:

  • In a large bowl, combine the first seven ingredients. Add potatoes; toss to coat. Transfer potatoes to a greased 9-in. square baking pan; drizzle with garlic mixture. , Cover and bake at 350° for 40 minutes, stirring every 10 minutes. Uncover; bake 10-20 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 552 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 784mg sodium, Carbohydrate 107g carbohydrate (7g sugars, Fiber 10g fiber), Protein 10g protein.

GLAZED FINGERLING POTATOES AND BABY VEGETABLES



Glazed Fingerling Potatoes and Baby Vegetables image

Provided by Shelley Wiseman

Categories     Dairy     Garlic     Potato     Vegetable     Side     Vegetarian     Quick & Easy     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 lb fingerling or other new potatoes, halved lengthwise
1 1/2 lb baby carrots with greens, peeled if desired and greens trimmed to 1/2 inch
1 1/2 lb baby turnips (about 1 inch) with greens, greens trimmed to 1/2 inch
1/2 head new garlic or 3 large regular garlic cloves, thinly sliced
8 sprigs fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup olive oil
1 1/2 cups water
2 tablespoons unsalted butter
Garnish: fresh thyme sprigs

Steps:

  • Combine all ingredients except water and butter in a deep 12-inch heavy skillet or wide 3- to 6-quart heavy pot and toss to coat with oil. Add water to skillet and bring to a boil. Cover skillet tightly and simmer vigorously over moderate heat, shaking skillet occasionally, until vegetables are tender, about 10 minutes.
  • Transfer vegetables with a slotted spoon to a platter, discarding thyme sprigs, then boil cooking liquid 1 minute to emulsify oil. Remove from heat and add butter, swirling skillet until butter is incorporated. Pour sauce over vegetables.

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