Roasted Fingerling Potatoes Barefoot Contessa Recipes

FINGERLING POTATOES WITH AIOLI

Steps:

• Rinse the potatoes and put them in a large saucepan. Cover them with cold water, add 1 tablespoon of salt, and bring to a boil. Simmer uncovered for 15 to 20 minutes, until they are just tender. Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5 to 10 minutes.
• For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes.
• Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste. With the processor running, slowly pour the oil into the bowl through the feed tube and process until it is the consistency of thick sour cream. Place in a serving bowl.
• Slice the potatoes in half and place them on a serving plate. Sprinkle with salt and pepper, and decorate with the chopped chives. Serve with the aioli.

GARLIC ROASTED POTATOES (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Preheat oven to 400*.
• Cut potatoes in halves or quarters, leaving skins on. Place them in a bowl with the olive oil, salt, pepper & garlic; toss until potatoes are well-coated.
• Spray a large baking sheet well with cooking spray.
• Dump potatoes onto baking sheet and spread into one layer.
• Roast for at least an hour, until brown & crisp, TURNING them twice with a spatula during cooking so they will brown evenly.

ROASTED FINGERLING POTATOES WITH SEASONED SALT

Steps:

• Preheat oven to 400 degrees. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.
• Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven, and serve hot with additional seasoned salt on the side.

ROASTED GARLIC-PARMESAN FINGERLING POTATOES

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.

DILL FINGERLING POTATOES

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.

FINGERLING POTATOES WITH AIOLI

Steps:

• Rinse the potatoes and put them in a large saucepan and cover with salted(1 tablespoon) water and bring to a boil.
• Simmer uncovered for 15-20 minutes, until they are just tender.
• Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5-10 minutes.
• For the aioli, tear the slice of bread into pieces and place in a bowl and pour the vinegar over the bread and set aside for 5 minutes.
• Place the garlic cloves, egg yolks, zest, juice, saffron, crushed red pepper flakes(if using), 1-1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper in the bowl of a food processor fitted with a steel blade; add the bread and puree into a paste.
• With processor running slowly pour the oil through the feed tube until it is the consistency of thick sour cream. Place in a serving bowl.
• Slice potatoes in half and place them on a serving plate.
• Sprinkle with salt and pepper, and decorate with chopped chives and serve with aioli.

BAREFOOT CONTESSA'S OVEN-ROASTED VEGETABLES RECIPE - (3.7/5)

Steps:

• Preheat the oven to 425 degrees. Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands. Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 to 15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts. Sprinkle with salt and pepper and serve hot.