Fingerling potatoes are a great alternative for dishes that traditionally use russet or new potatoes. Fingerlings are tasty tubers which are small in size and shaped similar to human fingers. They can be baked, broiled, boiled, roasted, broasted, fried, sautéed, grilled or mashed.
Fingerling potatoes are often sold in grocery stores, but prices can range as high as $6 per pound. A better option is to purchase Fingerlings from Asian or Farmer’s markets because prices are usually about half the price charged by chain grocers. Not to mention potatoes purchased from local family-owned markets are generally fresher than store-bought potatoes.
The skin of Fingerling potatoes ranges in color from light tan to vibrant purple, while the interior color ranges from creamy white to light gold. These potatoes have a mild, yet complex flavor that pairs well with meat, seafood and all types of vegetables.
Fingerling potatoes will stay fresh for two or three months if stored in a cool, dry place. I have found that storing Fingerling potatoes in a burlap bag or Debbie Meyer’s Green Bags can extend their freshness for an additional week or two.
The following Fingerling potato recipes are super easy to prepare and require minimal ingredients. Each recipe provides four servings, so adjust ingredients to suit your needs.
Roasted Fingerling Potatoes in Herbed Olive Oil
Serves: 4
Prep Time: 10 minutes
Bake Time: 20 minutes
Ingredients:
1 pound Fingerling potatoes
2 cloves Garlic, minced
1/4 cup Extra Virgin Olive Oil
1 Tablespoon fresh Basil leaves, chopped
1 Tablespoon fresh Parsley, chopped
1 teaspoon Beau Monde seasoning
1 teaspoon freshly ground Black Pepper
Directions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Wash and dry Fingerling potatoes.
3. Slice potatoes into 1-inch thick round slices and place in 8-inch square glass baking dish.
4. Pour olive oil over potatoes and add basil, parsley and seasonings.
5. Mix ingredients by hand or use a serving spoon until potatoes are lightly covered with oil mixture.
6. Place in oven and bake uncovered for 20 minutes, or until potatoes are fork-tender and golden brown.
7. Remove from oven and serve immediately.
Broasted Fingerling Potatoes
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
1 pound Fingerling potatoes
1/3 cup Extra Virgin Olive Oil
2 teaspoons Kosher salt
1 teaspoon freshly ground Black Pepper
Directions:
1. Preheat oven to 450 degrees Fahrenheit.
2. Wash and dry potatoes.
3. Place potatoes in large pot and cover with water (about 4 quarts). Bring to a boil and cook for 15 minutes.
4. Add one tray of ice cubes to a large mixing bowl and fill half-way with cold water.
5. Drain potatoes in a colander and plunge into ice water to stop the cooking process. Let potatoes sit in water for 2 to 3 minutes, then drain.
6. Pour ice water out and transfer potatoes into the bowl.
7. Add olive oil, salt and pepper and gently toss until ingredients are incorporated.
8. Line a shallow roasting pan with foil. Transfer potatoes to roasting pan and arrange in a single layer.
9. Place in oven and bake for 10 to 15 minutes until potatoes are fork-tender and golden brown.
10. Transfer to serving dish and serve immediately.
Tailgating Fingerling Potato Pockets
Serves 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
1 pound Fingerling potatoes
4 cloves Garlic, thinly sliced
1 medium Vidalia Onion, thinly sliced
1/4 cup Extra Virgin Olive Oil
2 teaspoons Mrs. Dash seasoning
Salt and Pepper, to taste
Directions:
1. Wash and dry potatoes. Cut into 1/2-inch thick slices and transfer to medium size mixing bowl.
2. Remove skin from garlic cloves and thinly slice. Add to potatoes.
3. Remove skin from onion, cut into quarters and remove center core. Cut into thin slices, lengthwise and add to potatoes and garlic.
4. Add olive oil, Mrs. Dash, salt and pepper. Gently toss to incorporate ingredients.
5. Tear off four sheets of aluminum foil, approximately 10-12-inches in length.
6. Place 1/4 of potato mixture in the center of each piece of foil. Bring sides together to create a seal and fold edges tightly.
7. Place potato pockets on the center grate of a preheated grill or place in the oven and bake at 400 degrees Fahrenheit for 25-30 minutes.
8. Carefully open foil packets using oven mitt to prevent steam burns.
9. Transfer to individual dinner plates and serve immediately.
Discover additional potatoes recipes in my article, Cooking with Potatoes 101. Bon Appétit!
