Glazed Fingerling Potatoes And Baby Vegetables Recipes

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GLAZED FINGERLING POTATOES



Glazed Fingerling Potatoes image

These tender potatoes pair well with steak, braised beef, and Pork Loin with Carrots, Fennel, and Lemons.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 pound small fingerling potatoes
3 tablespoons unsalted butter
Coarse salt and ground pepper
3 tablespoons honey
2 tablespoons cider vinegar
1 teaspoon fresh thyme leaves

Steps:

  • In a medium skillet, combine potatoes, 2 tablespoons butter, and 1 1/2 cups water; season with salt and pepper and bring to a boil over medium-high. Cover, reduce heat to medium-low, and cook, swirling skillet occasionally, until potatoes are tender, about 15 minutes. Uncover, increase heat to medium-high, and cook until most of the water has evaporated, 12 minutes. Add honey, vinegar, 1 tablespoon butter, and thyme and swirl to coat; cook 2 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 202 g, Fat 9 g, Fiber 3 g, Protein 3 g, SaturatedFat 5 g

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

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.

BABY BAKED FINGERLING POTATOES



Baby Baked Fingerling Potatoes image

Provided by Kelsey Nixon

Categories     appetizer

Time 55m

Yield 12 servings as appetizers

Number Of Ingredients 6

1 tablespoon olive oil, plus more for drizzling
5 slices bacon, cut into small dice
1 1/2 pounds small fingerling potatoes (about 2-inches in length), halved lengthwise
Kosher salt and freshly cracked black pepper
1 cup creme fraiche or sour cream
2 tablespoons minced fresh chives, plus more for garnish

Steps:

  • Preheat the oven to 400 degrees F. Brush a large rimmed sheet tray with 1 tablespoon olive oil.
  • Heat a heavy-bottomed skillet over medium-high heat and cook the bacon until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate.
  • Place the potatoes on the prepared sheet try, drizzle with olive oil and season liberally with salt and pepper.
  • Place the sheet try in the oven and roast until the potatoes are golden brown, 30 to 35 minutes.
  • In the meantime, in a small mixing bowl, combine the creme fraiche and chives and season with salt and pepper.
  • Remove the potatoes from the oven and transfer to a serving platter cut-side up. Dollop each roasted potato with the creme fraiche mixture and top with the crisp bacon bits and remaining chives.

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.

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