ROASTED FINGERLING POTATOES WITH CRèME FRAîCHE AND CAVIAR
Categories Dairy Potato Appetizer Bake Christmas Winter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Combine potatoes, 2 tablespoons oil, and rosemary in large bowl. Sprinkle with salt and pepper and toss to coat. Brush large rimmed baking sheet with 1 tablespoon oil. Arrange potatoes, cut side down, in single layer on prepared sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 35 minutes. Cool 10 minutes on sheet. Place bowls of crème fraîche and caviar on large platter. Arrange potatoes, cut side up, around bowls and serve.
ROASTED GARLIC-PARMESAN FINGERLING POTATOES
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
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
CUMIN-ROASTED POTATOES WITH CAVIAR AND SMOKED SALMON
Categories Fish Potato Appetizer Roast Christmas Cocktail Party New Year's Eve Winter Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 24
Number Of Ingredients 14
Steps:
- Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 1/2 cup water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least 1 day and up to 1 week.
- Drain peel; mince. Stir crème fraîche, minced dill, cilantro, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours.
- Set rack at lowest position in oven and preheat to 450°F. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.
- Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon crème fraäche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.
NEW POTATOES WITH CREME FRAICHE AND CAVIAR
Provided by Food Network
Categories dessert
Time 30m
Yield 24 servings, 3 potatoes each
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F
- Wash potatoes and place on 2 lightly oiled cookie sheets. Bake for about 30 minutes.
- Cool potatoes before handling.
- Trim either end of each potato and then cut in half, leaving trimmed edges on the end to allow potatoes to sit upright. Using a small melon baller, scoop out inside of each potato half, leaving at least 1/8-inch edge.
- Fill pastry bag, fitted with a star tip, with creme fraiche. Fill each scooped-out potato half with piped creme fraiche.
- Garnish top of each potato with red or black lumpfish roe.
ROASTED FINGERLING POTATOES
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- Place skin and fat in a small saucepan. Heat over medium heat, and cook until the fat has rendered. Remove from heat, and set aside.
- Preheat oven to 450 degrees. Bring a medium saucepan of water to a boil. Add a large pinch of salt and potatoes. Cook for 3 minutes. Drain well.
- Place a small rimmed baking sheet in the oven until hot. Remove, and pour about 2 tablespoons of the rendered fat onto the baking sheet to coat. Place potatoes, cut-side down, on baking sheet. Season with salt and pepper. Roast until golden brown and tender, about 25 minutes. Remove from oven, and season with salt and pepper; serve immediately.
ROASTED NEW/ FINGERLING POTATOES
This is a great side dish for bbqs, steak, roasted chicken, etc. I use the newer small potatoes and fresh herbs to brighten up the flavor.(If you use dried herbs reduce the amount to 2 tsp of each.)
Provided by chia2160
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to roast at 450°F.
- in a casserole dish add potatoes, olive oil, fresh thyme, salt, pepper, and the leaves of 1 sprig of rosemary, crushed.
- roast for 20 minutes, turn and roast 20 minutes more.
- garnish with rosemary sprig.
Nutrition Facts : Calories 235.7, Fat 7, SaturatedFat 1, Sodium 13.9, Carbohydrate 40, Fiber 5.2, Sugar 1.8, Protein 4.7
BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR
Very simple and ultra-delicious, these special baked potatoes will make a wonderful starter, side, or even a light main for all kinds of celebratory gatherings. Martha likes to use Yukon Gold potatoes as their thin skin crisps up nicely in the oven.
Provided by Martha Stewart
Categories Seafood Recipes
Time 1h35m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
- Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.
STEAMED FINGERLING POTATOES WITH CREME FRAICHE
Recipe created by Suzanne Goin from the April, 2003 issue of O, The Oprah Magazine. Have not tried this recipe but it looked and sounded so good I thought I would post it and share. Had to guestimate the time it takes to prepare.
Provided by Manami
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in a steamer basket over 1" simmering water. Cover and steam until tender, 15-20 minutes.
- In a saucepan, mash half of the potatoes with a potato masher or ricer.
- Add remaining potatoes, butter, creme fraiche, fleur de sel (or kosher salt) and pepper.
- Gently stir to combine.
- Transfer potatoes to a serving bowl.
- Garnish with creme fraiche, basil and chives.
- *Fleur de Sel is available online at chefsshop.com or at specialty food markets. It is sea salt.
Nutrition Facts : Calories 158, Fat 5.9, SaturatedFat 3.6, Cholesterol 17, Sodium 425.5, Carbohydrate 24.1, Fiber 3.7, Sugar 1.8, Protein 2.8
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- Preheat the oven to 400°. On a large rimmed baking sheet, toss the potatoes with the oil; season with salt and pepper. Arrange the potatoes cut-side down and bake for about 25 minutes, until tender and browned on the bottom. Let cool to warm.
- Meanwhile, roll out the caviar between 2 sheets of plastic wrap to a 5-by-6-inch rectangle about 1/8 inch thick. Cut the sheet into 20 diamonds or rectangles.
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