CRISPY FINGERLING POTATOES
Steps:
- Put the potatoes into a large pot and cover them with water. Add a big pinch of salt, then cover, and put over high heat. Bring to a boil, uncover, and cook just until the potatoes start to soften but are not cooked all the way through, about 10 minutes. Drain the potatoes and return them to the warm pot. Shake the potatoes around to roughen up the sides and to let them dry out. Put them into a bowl.
- Preheat the oven to 425 degrees F. Put a baking sheet in the oven to preheat.
- Add the olive oil, grill seasoning, paprika and pepper, to taste, to the potatoes and toss to coat. Spread the potatoes out onto the preheated baking sheet and roast them until they are cooked through and crispy, about 20 to 25 minutes, flipping the potatoes once halfway through the cooking time. Remove the potatoes from the oven to a serving bowl and serve.
PERFECT FINGERLING POTATOES
Steps:
- In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.
AIR FRYER FINGERLING POTATOES
Air-fried fingerling potatoes are crispy on the outside and tender and creamy on the inside. This is a simple side dish that works for everyday meals as well as special occasions.
Provided by Soup Loving Nicole
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place potato halves in a large bowl. Add olive oil, paprika, parsley, garlic powder, salt, and pepper and stir until evenly coated.
- Place potatoes in the basket of the preheated air fryer and cook for 10 minutes. Stir and cook until desired crispness is reached, about 5 more minutes.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 20.3 g, Fat 3.5 g, Fiber 2.7 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 46.5 mg, Sugar 0.1 g
SMASHED FINGERLING POTATOES
A great side dish to any meal, these unusually prepared potatoes are an attention-getter and taste divine! Spark them up even further with another herb of your choice. Prep/cook times are approximate. NOTE: Some of the photos posted are of baby yukon potatoes (I think!) which are very similar in taste, texture and color to fingerlings.
Provided by Sandi From CA
Categories Potato
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Wash/scrub the fingerling potatoes and boil, unpeeled, for 12 minutes. Drain and let cool.
- Take each fingerling between your hands and squash it between your palms. The idea is to beak the skin and flatten the potato, but not to crush it completely; it should still stay intact as much as possible.
- Heat a skillet with ½" to 1" of oil on high heat. When the oil is hot, about 350F, deep-fry each fingerling, turning them over midway when each side is browned. Drain on paper towels.
- In another pan, melt butter and add minced garlic and parsley. Stir briefly over medium heat to release flavors, then toss fingerling potatoes into this mixture.
Nutrition Facts : Calories 767.6, Fat 74.8, SaturatedFat 10.7, Cholesterol 5.1, Sodium 45, Carbohydrate 24.5, Fiber 3.9, Sugar 1.8, Protein 2.8
FRIED FINGERLING POTATOES WITH TARRAGON SAUCE
Provided by Bon Appétit Test Kitchen
Categories Potato Appetizer Side Fry Quick & Easy Tarragon Party Capers Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Bring potatoes, 1/4 cup kosher salt, and 8 cups water to a boil in a large saucepan and cook until potatoes are tender, about 12 minutes. Drain; let cool completely. Halve potatoes lengthwise. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Whisk egg yolk, lemon juice, and a pinch of sea salt in a small bowl. Gradually whisk in 1/2 cup olive oil until mayonnaise forms. Stir in shallot and tarragon. Season to taste with pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- Heat remaining 1 1/2 teaspoons olive oil in a small skillet over medium-high heat. Add capers and fry, stirring often, until crisp and golden, 2-3 minutes. Using a slotted spoon, transfer capers to paper towels to drain. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- Pour vegetable oil into a large pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium heat until thermometer registers 375°F. Working in batches, fry potatoes until crisp and dark golden brown, 3-4 minutes. Drain on paper towels. Season lightly with sea salt.
- Arrange warm potatoes on a platter, cut side up. Spoon some mayonnaise over each; sprinkle with capers.
FRIED FINGERLING POTATOES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Potato Recipes
Number Of Ingredients 4
Steps:
- Place water and some salt into a saucepan fitted with a steamer basket and bring to a boil.
- Add potatoes to basket and steam over medium-low heat until tender when pierced with the tip of a paring knife.
- Meanwhile, in a heavy-bottomed Dutch oven, heat oil to 350 degrees on a deep-fry thermometer.
- Transfer potatoes to a bowl to cool. Once potatoes are cool enough to handle, peel and halve lengthwise; cut into 3/4-inch pieces. Return pieces to bowl and shake them for 5 to 10 seconds to roughen the edges.
- Add potatoes to Dutch oven, in batches if necessary, and fry until golden brown and crisp, about 4 minutes. Using a slotted spoon, transfer potatoes to a baking sheet lined with paper towels. Season generously with salt and serve immediately.
FINGERLING POTATOES WITH OYSTER MUSHROOMS
Provided by Jeanne Thiel Kelley
Categories Mushroom Potato Side Roast Quick & Easy Fall Shallot Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Brush 2 large rimmed baking sheets with 1 tablespoon olive oil each. Place potatoes on 1 prepared sheet; drizzle 3 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle 2 tablespoons shallots and garlic over. Transfer potatoes to bottom rack of oven and continue to roast until tender and golden brown, stirring occasionally, about 10 minutes longer. Remove from oven.
- Meanwhile, toss mushrooms on second prepared baking sheet with remaining 2 tablespoons olive oil; sprinkle with salt and pepper. Spread in single layer and roast mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes.
- Add mushrooms to potatoes; stir to combine. do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven until heated through, about 5 minutes, before continuing.
- Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.
OVEN-FRIED FINGERLING POTATOES
I discovered fingerlings at a Farmer's Market a couple of years ago and found the best method that makes them fluffy on the inside and crispy on the outside. The parboil method may not be necessary, but otherwise it won't be so fluffy on the inside. Duck or goose fat is ideal for this, but I have never tried it due to cholesterol. Make sure to rough the potatoes up well in the colander to get a maximum crispness on the outside. I tend to eat them cold from the fridge the next day, but they can also be used as an appetizer with an Aioli dip or one of your choice. They are seriously addicting in our family!
Provided by nsomniak6
Categories Potato
Time 52m
Yield 2 lbs. potatoes, 6 serving(s)
Number Of Ingredients 3
Steps:
- Place potatoes in large pot and fill with water to about 2 knuckles worth (of a small hand) of water above potatoes. Add about 1 tbls. or more to water. Bring to a boil and boil for about 7-10 minutes according to the size of the potatoes.
- Place oil or fat in a 9 X 13 pan and place in the oven at 475 degrees.
- Drain potatoes in colander and let dry a bit.
- Shake the potatoes in the colander to rough the outsides and fluff the insides.
- Place the potatoes in the hot oil and toss carefully to coat them.
- Turn oven down to 400 degrees.
- Turn potatoes over once to help them "fry" more evenly.
- Let them cook for about 40 minutes or until the outside are golden brown and bubbly.
- Salt the potatoes with some coarse salt and enjoy!
Nutrition Facts : Calories 132.5, Fat 9.1, SaturatedFat 1.3, Sodium 4.7, Carbohydrate 11.9, Fiber 1.8, Sugar 0.9, Protein 1.3
SPECTACULAR FINGERLING POTATOES
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
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.
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