What can I say about fingerling potatoes?
Well, for starters, they come in an assortment of colors and have these cute little elongated shapes, which gives them eye appeal. Secondly, you don't need to peel them because their skins are so thin that you benefit nutritionally by not doing so, only a light scrubbing is necessary. In addition, they're skins are not chewy like the russet potato when baked, so roasting them are a hit with the kids – they crave them. Lastly, they cook in no time and are so creamy on the palette; you could smack yourself for not making more!
Okay, so that is what I think about the fingerling potato. However, these little lovelies can be a tad more expensive than the everyday big old russet potato, which can assist you with any type of dish you wish, but fingerlings can be used in many recipes as well.
So in my household, we search them out often in the market for a great price, because they are so flavorful on their own, that you only need simple preparations for them to be a bigger hit on the plate. They save you time in the kitchen by not having to peel them and are so much more flavorful in my opinion, than any white potatoes I know. They are fat free, are rich in vitamin C, plus with the added herbs, you have a wonderful and tasty side dish for any occasion.
This recipe is a very easy to prepare and only involves a couple of fresh herbs, a little olive oil and the regulars from your pantry - salt and pepper. This is ready in 30 minutes or less and, as I said - you better make more!
2 lbs. fingerling potatoes
5 sprigs of fresh thyme, 3 stripped
4 sprigs of fresh oregano, 2 stripped
Sea salt (or kosher)
Ground black pepper
1 large red onion cut in ½ inch rounds
Preheat the oven to 400 degrees F.
1. Wash the fingerlings under cold water and pat dry. If some of the potatoes are large, cut them in half and place all in a large bowl. Douse the potatoes all over with olive oil, approximately 1/4 cup and toss around. Then, add the stripped thyme and oregano, salt and pepper and combine. Then, add the herb sprigs, onion rings and toss all together. Spread the potatoes on a large baking sheet with a lip, placing the cut sides of the potatoes down on the pan.
2. Roast for approximately 20 minutes and then turn with a spatula roasting for another 10 minutes until the potatoes are fork tender.
If you are making this recipe the day before and want to reheat, then do not bake for the extra 10 minutes, but do bring to room temperature before reheating at 350 degrees F. and not 380 degrees.
Other ways to cook the Fingerlings
Deep fry them just like fries, only fry two times - once at 300 until they turn a light golden, drain and then at 360 until dark golden and crisp - drain and season with sea salt and black pepper.
Dice them and add to soups and stews during the last stages of cooking. They hold their shape as well as the white, light-skinned potatoes giving a great, creamy texture.
Thinly slice them, sautéing them in a skillet with a little olive oil until crisp and season with salt, pepper and malt vinegar.