Gorgonzola Dolce Fingerling Potatoes Radicchio And Rosemary Recipes

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ROASTED FINGERLING POTATOES WITH ROSEMARY AND THYME



Roasted Fingerling Potatoes with Rosemary and Thyme image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds fingerling potatoes
2 T. olive oil
1 2-inch piece rosemary
2 tsp. kosher salt
1 tsp. black pepper

Steps:

  • Preheat oven to 400 degrees F. In a large bowl, combine potatoes, oil, seasonings and herbs. Toss ingredients to fully coat potatoes with other ingredients. Place on a baking tray and bake until potatoes are tender when pierced with a knife, 20 to 25 minutes. Serve warm or at room temperature.

ROASTED ROSEMARY FINGERLINGS



Roasted Rosemary Fingerlings image

Fresh rosemary, sea salt, and tiny fingerling potatoes. A simple yet flavorful dish that goes with just about anything!

Provided by JelsMom

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs fingerling potatoes, scrubbed and halved
2 teaspoons olive oil
1 1/2 tablespoons garlic, minced
1 1/2 tablespoons fresh rosemary, chopped
1/4 teaspoon kosher salt
1/2 teaspoon coarse sea salt or 1/2 teaspoon hawaiian red sea salt

Steps:

  • Preheat oven to 450°F
  • In large bowl, toss potatoes with oil, garlic, rosemary, and salt.
  • Arrange potatoes in single layer, not touching, in nonstick roasting pan.
  • Roast 25 minutes until tender. Flip potatoes & rotate pan every 10 minutes so browning is even.

Nutrition Facts : Calories 121.3, Fat 1.7, SaturatedFat 0.3, Sodium 291.2, Carbohydrate 24.6, Fiber 3.7, Sugar 1.8, Protein 2.7

GORGONZOLA DOLCE, FINGERLING POTATOES, RADICCHIO, AND ROSEMARY



Gorgonzola Dolce, Fingerling Potatoes, Radicchio, and Rosemary image

This was one of the original ten pizzas we served at the Pizzeria. I knew I wanted to offer a potato pizza, and I love the combination of potatoes and Gorgonzola.

Yield makes 1 pizza (serves 1)

Number Of Ingredients 8

1 round of Nancy's Pizza Dough (page 126)
1 tablespoon extra-virgin olive oil
Kosher salt
2 cups thinly sliced radicchio
6 ounces roasted fingerling potatoes (about 4 potatoes; see Smashed Potatoes with Rosemary, page 255)
3 ounces Gorgonzola dolce, crumbled
2 ounces low-moisture mozzarella, cut into 1/2-inch cubes
1 teaspoon fresh rosemary tufts

Steps:

  • Prepare and stretch the dough and preheat the oven according to the instructions given in "Nancy's Scuola di Pizza" (page 128).
  • Brush the rim of the dough with the olive oil and season the entire surface with salt. Lay the radicchio over the surface of the pizza. Break the potatoes into 1-inch chunks and scatter them over the radicchio. Scatter the Gorgonzola and mozzarella around the potatoes and sprinkle the rosemary over the pizza. Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown, 8 to 12 minutes. Remove the pizza from the oven, cut it into quarters, and serve.
  • Petite Arvine (Valle D'Aosta)

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