Roasted Fingerling Potatoes - Recipe
Fingerling potatoes are small finger shaped potatoes that have what I would call a concentrated potato flavor. I can taste the earthiness with each bite and can imagine that it is sharing a bit of the very earth where they were grown. I would also surmize that the potato's flavor varies depending on the region where they come from.
They are delicious, and here I celebrate the original flavors by keeping it simple. Sure I could put herb dressing, cream sauces, or vinaigrettes on them, but then their true flavor essence would be overpowered and you would miss it completely. Instead, I use a high quality olive oil (from Taste of Old Country), salt, and pepper. That's it! The varieties below are Russian Banana (the light colored) and French (the red).
Fingerling potatoes are an excellent alternative to dress up the dinner potato. They go well with roasts, ribs, and meat sauces. I made these for my son's birthday dinner and he was thrilled. Little changes can help say "celebration"! It does not have to be complicated.
3 lbs. Fingerling Potatoes (I used Russian Banana and French Fingerling Varieties)
2 T. Olive Oil
Freshly Grated Salt
Freshly Grated Black Pepper
Preheat oven to 400 degrees Fahrenheit. Place potatoes on a rimmed cookie sheet so they don't roll off (that would be very sad). Coat all potatoes with olive oil. I distribute the oil with my fingers to make sure they are completely covered. Grate salt and pepper on top of the potatoes. Roast for about 30 minutes until they are soft, loosening with a metal spatula halfway through roasting time. The timing will depend on the size of the potatoes, so keep an eye on them. Serve warm.
They are delicious, and here I celebrate the original flavors by keeping it simple. Sure I could put herb dressing, cream sauces, or vinaigrettes on them, but then their true flavor essence would be overpowered and you would miss it completely. Instead, I use a high quality olive oil (from Taste of Old Country), salt, and pepper. That's it! The varieties below are Russian Banana (the light colored) and French (the red).
Fingerling potatoes are an excellent alternative to dress up the dinner potato. They go well with roasts, ribs, and meat sauces. I made these for my son's birthday dinner and he was thrilled. Little changes can help say "celebration"! It does not have to be complicated.
Roasted Fingerling Potatoes
(Serves 4-6)3 lbs. Fingerling Potatoes (I used Russian Banana and French Fingerling Varieties)
2 T. Olive Oil
Freshly Grated Salt
Freshly Grated Black Pepper
Preheat oven to 400 degrees Fahrenheit. Place potatoes on a rimmed cookie sheet so they don't roll off (that would be very sad). Coat all potatoes with olive oil. I distribute the oil with my fingers to make sure they are completely covered. Grate salt and pepper on top of the potatoes. Roast for about 30 minutes until they are soft, loosening with a metal spatula halfway through roasting time. The timing will depend on the size of the potatoes, so keep an eye on them. Serve warm.
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| Fingerling Potatoes served with chili and greens. |
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CONNECT WITH ME
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Don't Forget to come see me on Facebook and Twitter! Like and Follow to never miss any delicious recipes or inspirations!
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