Friday, January 13, 2012

Roasted Fingerling Potatoes

I have always wanted to cook "fingerling potatoes" for many reasons:

Reason #1 Who doesn't want to try a food called a fingerling? Kind of sparks your interest doesn't it?

Reason #2 I love anything in mini form and I think fingerling potatoes are kind of "mini potatoes" and therefore they are cuter than other potatoes.

Reason #3 I feel like they are fancy. I'll have the fingerling potatoes with the prime rib. Just sounds cooler than I'll have the baked potato. Right? 

I might think about potatoes just a little too much but hey I did marry a boy from Idaho. I guess it just runs in the family :)

Anyways if my 3 above reasons didn't convince you to make these already, they are also easy. And because they are colorful and mini they don't need a lot of other sprucing up. I only did coarse ground salt and pepper on mine because my other vegetables were served with herbs.

You can eat these plain with butter, salt and pepper or smash them more like a baked potato and smother them in whatever you prefer.


 
Fun facts about fingerling potatoes:
  • They get their name cause they are longer and skinnier than regular potatoes and look like fingers [duh!]
  • They can be used for scalloped potatoes or potato salad but are not recommended for mashed potatoes since they have less starch than normal potatoes. 
  • They have a slighter sweeter and more buttery flavor than regular potatoes
  • Look for them in a bag at the grocery store-not all stores carry them however and they are usually more expensive than Idaho or red potatoes. 


Roasted Fingerling Potatoes
The Apron Gal

Serves 4-6 as a side
Ingredients
1 bag fingerling potatoes [roughly 1 pound]
2 tablespoons olive oil
coarse salt like sea salt or kosher salt
fresh ground pepper
*additional herbs if desired [rosemary, thyme, sage etc.]
Directions 

*Preheat oven to 400. Cover a cookies sheet with foil and spray with nonstick cooking spray.

Wash potatoes and halve the larger ones to allow for even cooking. 

Toss in a bowl with olive oil, salt and pepper. Coarse ground salt and pepper are preferred but not essential. Pour potatoes onto cookie sheet in a single layer.

Bake at 400 for 25 minutes before removing to flip potatoes over and add additional salt and pepper if desired. Bake for an additional 20-30 minutes, checking for doneness with a fork. You want them to be tender when pricked but not turn to mush.

Serve as an accompaniment to any meal with steak, pork, chicken or a salad. Or anything really!

*Cook's note: To gain more of a "roasted/crunchy" texture, increase heat to 425 and cut potatoes in half lengthwise. These will get a crunchier texture while cooking.

Enjoy!

 

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