Roasted Fingerlings With Red And Yellow Pipérade Recipes

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YELLOW AND RED PEPPER PIPERADE WITH MARCONA ALMONDS



Yellow and Red Pepper Piperade with Marcona Almonds image

Provided by Anne Burrell

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Olive oil, for sauteing and drizzling
2 cloves garlic, smashed and chopped
1 Spanish onion, diced
2 plum tomatoes, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
Kosher salt
1/2 cup crushed tomatoes, preferably San Marzano
1 teaspoon red chile flakes
1 teaspoon pimenton (smoked paprika)
1 to 2 teaspoons sherry vinegar
1/3 cup Marcona almonds, toasted and finely chopped
Chopped chives, for serving

Steps:

  • In a large saute pan, add enough olive oil to coat the bottom and place over medium-high heat. Add the garlic and cook until aromatic. Add the onions and continue to saute until slightly caramelized, 6 to 7 minutes. Add the plum tomatoes and diced peppers, season with salt and cook until slightly softened, about 2 minutes. Add the crushed tomatoes, chile flakes and pimenton and cook until the sauce thickens, about 5 minutes. Add the sherry vinegar and cook for an additional minute. Taste and season.
  • Remove from the heat and stir in the chopped almonds and chives. Finish with a drizzle of olive oil.

ROASTED FINGERLINGS WITH RED AND YELLOW PIPéRADE



Roasted Fingerlings with Red and Yellow Pipérade image

Provided by Michael Lomonaco

Categories     Garlic     Onion     Potato     Tomato     Side     Roast     Thanksgiving     Vegetarian     High Fiber     Bell Pepper     Fall     Low Cholesterol     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1/2 cup plus 2 tablespoons extra-virgin olive oil
2 large red bell peppers, stemmed, seeded, cut into 1/4- to 1/3-inch-wide strips
2 large yellow bell peppers, stemmed, seeded, cut into 1/4- to 1/3-inch-wide strips
1 large red onion, halved through core, thinly sliced crosswise
3 pounds fingerling potatoes, halved lengthwise
1/2 cup chopped fresh parsley
1/4 cup chopped shallots
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1 tablespoon chopped fresh thyme
1/4 cup Champagne vinegar

Steps:

  • Preheat oven to 425°F. Pour 1/2 cup extra-virgin olive oil onto large rimmed baking sheet. Spread all peppers and sliced onion over, sprinkle with salt and pepper, and toss to coat. Roast 10 minutes. Place halved potatoes and remaining 2 tablespoons olive oil in large bowl. Sprinkle with salt and pepper; toss to coat. Arrange potatoes in single layer atop peppers. Roast until potatoes are tender and beginning to turn golden, about 50 minutes. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 425°F oven for 10 minutes before continuing.
  • Sprinkle chopped parsley and shallots over potatoes and toss to coat. Roast potatoes 5 minutes longer. Transfer potatoes to large platter. Sprinkle with chives, basil, and thyme. Drizzle with Champagne vinegar and toss to coat. Season to taste with salt and pepper.
  • Pipérade refers to the classic Basque stew made with tomatoes, bell peppers, onions, and garlic.

ROASTED FINGERLING POTATOES RECIPE BY TASTY



Roasted Fingerling Potatoes Recipe by Tasty image

Here's what you need: fingerling potato, olive oil, kosher salt, freshly ground black pepper, fresh rosemary

Provided by Jody Tixier

Categories     Sides

Yield 4 servings

Number Of Ingredients 5

2 lb fingerling potato
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 sprigs fresh rosemary, stemmed

Steps:

  • Place the potatoes in a large pot of salted water and bring to a boil over high heat. Boil for 5-7 minutes, then drain in a colander.
  • Preheat the oven to 400˚F (200˚C).
  • Thoroughly dry the par-boiled potatoes with a paper towel.
  • On a cutting board, quarter the potatoes.
  • Place the potatoes in a large bowl, drizzle with olive oil, and season with salt, pepper, and rosemary, stirring until well-coated.
  • Transfer the potatoes to a parchment-lined baking sheet and spread in an even layer.
  • Roast for 35-45 minutes, until crispy.
  • Enjoy!

Nutrition Facts : Calories 229 calories, Carbohydrate 45 grams, Fat 3 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams

ROASTED FINGERLINGS WITH PESTO



Roasted Fingerlings with Pesto image

Treat your family to this roasted fingerling and pesto side dish - a flavorful addition to your meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 10

2 lb small thin-skinned yellow potatoes (fingerlings), cut in half lengthwise
1 tablespoon olive oil
1 1/4 cups loosely packed fresh basil leaves
1/3 cup freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
2 tablespoons pine nuts
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon freshly ground pepper
2 cloves garlic, peeled
Additional fresh basil leaves, if desired

Steps:

  • Heat oven to 425°F. In ungreased 18x13-inch half-sheet pan, toss potatoes and 1 tablespoon oil until potatoes are well coated. Arrange potatoes in single layer in pan.
  • Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until potatoes are tender and golden.
  • Meanwhile, in blender or food processor, place all remaining ingredients except additional basil. Cover; blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth. Reserve 1/3 cup pesto; refrigerate remaining pesto for later use.
  • Toss roasted potatoes with reserved pesto. Garnish with additional basil.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 166 mg

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

ROASTED FINGERLINGS



Roasted Fingerlings image

Provided by Sunny Anderson

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 5

1 1/2 pounds fingerlings, halved lengthwise
3 cloves garlic, minced
2 tablespoons finely chopped rosemary leaves
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, toss the potatoes with the garlic, rosemary and oil. Season, to taste, with salt and pepper. Spread the potatoes out in an even layer on a baking sheet. Roast until golden and cooked through, turning occasionally, about 35 to 40 minutes. Transfer to a serving bowl and serve.

CHEESY OVEN ROASTED FINGERLING FRIES



Cheesy Oven Roasted Fingerling Fries image

Every table deserves to try this finger-licking-good appetizer from Gaby Dalkin of What's Gaby Cooking.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 40m

Yield 4

Number Of Ingredients 10

3 pounds fingerling potatoes, cut in half lengthwise
2 tablespoons olive oil
2 tablespoons melted butter
1 teaspoon garlic salt
1 cup shredded fontina cheese
Fresh parsley, torn
Fresh basil leaves, torn
Chopped fresh chives
Kosher salt and cracked black pepper to taste
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 425 degrees F.
  • In a large bowl, toss together the halved potatoes, olive oil, butter, garlic salt and freshly cracked black pepper.
  • Tear 4 large sheets of Reynolds Wrap® Aluminum Foil, each about 16 inches long. Divide the potato mixture evenly between the sheets of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place the packets on a baking sheet and transfer to the oven. Cook for 25 minutes.
  • Remove one packet from the oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Check to see if the potatoes are fully cooked and fork tender; if not, return to the oven for 5 more minutes.
  • Once cooked, open up the packets and top each portion of potatoes with cheese and herbs. Let the cheese melt before serving. Season with salt and pepper to taste.

Nutrition Facts : Calories 479.5 calories, Carbohydrate 60.3 g, Cholesterol 46.6 mg, Fat 21.2 g, Fiber 7.6 g, Protein 14 g, SaturatedFat 9.9 g, Sodium 831.6 mg, Sugar 0.5 g

ROASTED FINGERLING POTATOES, GRAPE TOMATOES AND OLIVES



Roasted Fingerling Potatoes, Grape Tomatoes and Olives image

This such a simple dish with so much flavor. Just tossed with fresh rosemary, olive oil and roasted. The fingerlings are creamy and tender, but small new or red potatoes would be a good substitute. I prefer kalamata olives, but use your favorite. For this dish, I really prefer grape or cherry tomatoes vs plum or Roma tomatoes. This is a very forgiving dish, there is no right or wrong, you can add more tomatoes, potatoes or olives according to your specific tastes. Serve with roasted chicken or lamb are my favorites, but it really is a wonderful easy side dish.

Provided by SarasotaCook

Categories     Potato

Time 25m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 9

1 1/2 lbs fingerling potatoes
1 pint grape tomatoes (around 30-35 tomatoes, depending on the size)
1/2-3/4 cup kalamata olive, whole (you can use your favorite olives)
2 teaspoons garlic, minced
1 1/2 tablespoons olive oil
1 tablespoon fresh rosemary, minced fine
1/2 teaspoon salt (go light on the salt as the olives are salty)
1/2 teaspoon pepper
parsley (optional)

Steps:

  • Potatoes -- I prefer to cut them in lengthwise, either in quarters or thirds depending on the size. I keep the skin on as it is very thin. If you use red potatoes, I usually cut them in quarters.
  • Dressing -- In a large bowl, mix the olive oil, salt, pepper, garlic and rosemary. Add in the potatoes, tomatoes and olives and toss well.
  • Bake -- Add the vegetables to a baking pan coated with parchment paper (which I prefer) or you can use foil. Make sure to spread them out so it is not over crowded. Bake for approximately 25-30 minutes in a 425 degree oven on the middle shelf. You want to bake them until the potatoes are tender and the tomatoes begin to pop. Cooking time will vary depending on the size of the potatoes and tomatoes.
  • Serve -- Make sure to pour all the vegetables and juice into a serving bowl or platter. The juice from the tomatoes and olive oil is great. Garnish with parsley. ENJOY!

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