Roasted Fingerling Potatoes with Pancetta
An easy and delicious way to prepare these tiny potatoes!
Ingredients:
10-12 fingerling potatoes
1 – 2 tablespoons olive oil
1-1/2 teaspoons sea salt
Fresh ground pepper
Pancetta or bacon (if desired)
1-2 tablespoons of finely chopped fresh parsley or other fresh herbs
Method:
1. Preheat the oven to 350° to 375°.
2. Toss the potatoes with the olive oil, salt, and pepper until coated. Place on a baking sheet and put in the oven.
3. Roast the potatoes, shaking the pan occasionally, until they are tender and browned, approximately 35 to 45 minutes or until tender.
4. Leave whole or cut in half. They are ready to serve, but you can jazz them up with one of these ideas:
5. Sauté pancetta or bacon with a little olive oil until crispy – toss with the roasted potatoes and fresh parsley or other fresh herbs.
Add a dash of cayenne to spice things up, or toss with other roasted vegetables, like sautéed mushrooms, or spinach with a squeeze of lemon juice or splash of sherry vinegar.
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Herb-Roasted Fingerling Potatoes
An easy and delicious way to prepare these tiny, buttery potatoes!
Ingredients:
1 pound fingerling potatoes
1-2 tablespoons olive oil
1-2 tablespoons of finely chopped fresh sage, rosemary or sage
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 425°.
2. Pull leaves of the stems of your chosen herb. (If using sage, give the leaves a quick chop.)
3. Wash and pat dry potatoes. Place in a mixing bowl and drizzle with olive oil, the toss to fully coat. Sprinkle generously with sea salt. Roast the potatoes, shaking the pan occasionally, until they are tender and browned, approximately 35 to 45 minutes or until tender.
4. Leave whole or cut in half. Sprinkle fresh herbs over the potatoes and toss to coat.
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Roasted Baby Red Potatoes
Tossed with buttery herbs and garlic, these roasted potatoes are fantastic morning, noon or night.
Ingredients:
2 pounds baby red potatoes, washed and scrubbed clean
¼ cup olive oil
2 tablespoons butter
¼ cup freshly-chopped parsley
¼ cup snipped fresh chives
4 garlic cloves, peeled and crushed
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Quarter washed potatoes and transfer to a heavy baking sheet. Drizzle with olive oil and season generously with salt and pepper.
2. Roast potatoes until tender and golden brown, shaking the pan occasionally during cooking, about 35-40 minutes.
3. Meanwhile, in a sauté pan, melt butter over medium-low heat. Add crushed garlic and sauté until fragrant, about 2 minutes. Remove from heat, transfer to large mixing bowl and add chopped herbs.
4. Add cooked potatoes to mixing bowl and toss with garlic butter and herbs. Season with salt and pepper as needed, and serve warm.
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Roasted Potatoes & Parsnips with Herbs
Fragrant herbs add a bright touch to these roasted vegetables.
Ingredients:
1 pound Huckleberry Gold potatoes
1½ pounds parsnips
1 yellow onion
2 tablespoons chopped fresh herbs, such as parsley and thyme
2 tablespoons olive oil
Sea salt and fresh ground pepper, to taste
Method:
1. Preheat oven to 425°.
2. Combine all the fingerling potatoes, onions and parsnips in a large bowl, tossing with the olive oil to coat. Season generously with salt and pepper. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake for 25-35 minutes or until potatoes and parsnips are tender and browned in spots, turning after 15 minutes. Remove from the oven.
3. Garnish with the fresh-chopped herbs before serving.
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Buttermilk Ranch Potato Salad
Tossed with a plethora of fresh herbs including cilantro, dill and chives, this potato salad is incredibly fresh-tasting.
Ingredients:
3 pounds baby red potatoes, cut into 1-inch pieces
⅓ cup coarsely chopped fresh cilantro
⅓ cup coarsely chopped fresh chives
⅓ cup coarsely chopped fresh dill
¾ cup well-shaken buttermilk
½ cup plain Greek yogurt
⅓ cup mayonnaise
⅓ cup finely-chopped scallions (green parts only)
3 cloves garlic, finely chopped
1 teaspoon kosher salt, plus more as needed
Black pepper
Method:
1. Place 1½ to 2 inches of water in the bottom of a large pot. Place a steamer basket in the pot and add the cut potatoes to the basket. Bring the water to a boil over high heat and then reduce the heat to medium-high. Cover and steam the potatoes until knife-tender, stirring once or twice to ensure the potatoes in the center are evenly cooked, 25 to 30 minutes.
2. Transfer the potatoes to a large bowl. Let cool at least 30 minutes before dressing; the potatoes should be room temperature. Meanwhile, make the dressing.
3. Place the cilantro, dill, and chives in a medium bowl and stir to combine. Remove 3 tablespoons of the mixture to a small bowl and set aside for garnish.
4. Add the buttermilk, yogurt, mayonnaise, scallions, garlic and 1 teaspoon salt to the medium bowl of herbs. Season with pepper and whisk to combine. Refrigerate the dressing until the potatoes are ready.
5. Pour the buttermilk dressing onto the potatoes and fold it in gently until the potatoes are fully dressed. Taste and season with salt and pepper as needed. Transfer to a large serving bowl. Scatter the reserved herb mixture on top.
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Smoky Potato Salad with Bacon and Barbecue Sauce
The mayonnaise dressing for this potato salad gets a hit of smoky-sweet flavor courtesy of crispy bacon and barbecue sauce.
Ingredients:
4 pounds fingerling potatoes
½ pound bacon
1¼ cups mayonnaise
2 tablespoons barbecue sauce
2 tablespoons spicy mustard
2 tablespoons sherry vinegar
2 celery ribs, diced
1 small red onion, diced
¼ cup chopped parsley
Sea salt and fresh ground pepper
Method:
1. In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes and, when they are cool enough to handle, slice them in half.
2. Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.
3. In a large bowl, mix the mayonnaise with the barbecue sauce, mustard and sherry vinegar. Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes.
4. Add the celery, red onion and parsley to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and then serve at room temperature.
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Roasted Potatoes with Herbs
Classic breakfast potatoes are brightened with fresh herbs for this versatile recipe.
Ingredients:
2 pounds fingerling potatoes, scrubbed clean
1 cup chopped shallots
½ cup olive oil
6 tablespoons chopped fresh parsley
4 teaspoons chopped fresh thyme
Sea salt and fresh ground pepper
Method:
1. Add potatoes to large pot of boiling salted water. Cook 6 minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
2. Preheat oven to 400°. Lightly oil two rimmed baking sheets. Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using metal spatula, turn potatoes to coat. Roast until brown and tender, about 20 minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve.
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Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Ingredients:
1 pound baby or fingerling potatoes, such as this week’s German Butterball potatoes
1 medium yellow onion, peeled and diced
Olive oil
Sea salt and fresh ground pepper
Pinch red pepper flakes
3 tablespoons fresh parsley, chopped
Method:
1. Place the potatoes in a pot, cover with water and season the water abundantly with salt. Bring to a boil and cook the potatoes until a fork slides in and out of them easily. Drain potatoes and cool.
2. Coat a large sauté pan generously with olive oil. Add the onions, season with salt and bring the pan to a medium high heat. Add the crushed red pepper flakes and sauté for 7 to 8 minutes or until the onions are soft and wilted but do not have any color.
3. Using the heel of your hand, smash the boiled potatoes to flatten and to break apart. Add to the pan, toss with onions and then flatten them against the bottom of the pan so they begin to form a crust. Repeat this process a few times to cover the bottom of the pan. Season with salt and toss with the chopped parsley.
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Potato Salad with Apples & Walnuts
This crisp potato salad will be especially beautiful with this week’s Magic Myrna fingerling potatoes.
Ingredients:
2 pounds fingerling potatoes
6 tablespoons crème fraîche
1 tablespoon apple cider vinegar
1 tablespoon whole-grain mustard
1 cup chopped apple
4 stalks celery
½ cup roughly chopped toasted walnuts
½ cup roughly chopped fresh flat-leaf parsley
Sea salt and fresh ground pepper
Method:
1. Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool.
2. In a large bowl, whisk together the crème fraîche, vinegar, mustard, and ¼ teaspoon each salt and pepper.
3. Cut the potatoes in half (or quarter if large). Add the potatoes to the dressing and gently toss to coat. Fold in the apples, celery, walnuts, and parsley.
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Grilled Fingerling Potatoes
Buttery fingerlings are excellent on the grill—just add fresh dill for a unique finishing touch!
Ingredients:
3 pounds fingerling potatoes, halved lengthwise
4 tablespoons butter, softened
¼ cup dill, chopped
Sea salt and fresh ground pepper
Method:
1. Prepare a grill for medium heat. In a large bowl, toss potatoes with oil, salt and pepper.
2. Set out 4 sheets heavy-duty foil. Oil foil; divide potatoes among sheets, arranging them cut side down in a single layer on the short half of each sheet. Fold other half of each sheet over potatoes and crimp edges to seal.
3. Grill packets, crimped sides up, covered, rotating halfway through, until potatoes are tender when pierced through foil, 20 minutes. Open packets; if potatoes aren’t brown on cut sides, cook longer.
4. Transfer potatoes to a large bowl. Toss with butter and dill. Arrange on a platter; sprinkle with coarse sea salt if you like.
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