Roasted Rosemary Fingerling Potatoes
Fragrant rosemary adds a homey, seasonal touch to these roasted potatoes.
Ingredients:
2 pounds French fingerling potatoes
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
3 shallots, thinly sliced
Sea salt and fresh ground pepper, to taste
Method:
1. Preheat oven to 425°.
2. Combine all ingredients in a large bowl, tossing to coat. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake for 25 minutes or until potatoes are tender, turning after 15 minutes.
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Roasted Red Peppers, Potatoes & Onions with Rosemary
This easy roasted side dish is fragrant with fresh rosemary.
Ingredients:
1-1 1/2 pounds fingerling potatoes, washed and sliced into halves (if smaller) or quarters (if large)
2-3 Bullhorn peppers, seeded and cut into large chunks
½ red onion, sliced into rounds
1 sprig rosemary, leaves removed and finely chopped
1-2 tablespoons olive or grapeseed oil
½ teaspoon sweet paprika (optional)
Freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Using a large bowl, toss vegetables in oil and spices to coat evenly. Place potatoes, peppers, onion, and rosemary in a baking dish large enough for vegetables to spread out into a single layer. (Don’t crowd, or the vegetables won’t have a chance to crisp and brown. If necessary, divide the vegetables onto two baking sheets.)
2. Roast in the oven for 30 minutes, stirring once or two during roasting, until potatoes are pierced easily with a fork. Remove from the oven, drizzle with about a teaspoon of olive oil and garnish with the fresh parsley.
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Roasted Rosemary-Feta Potatoes
This savory baked dish is topped with fresh rosemary and tangy feta; it’s simply delicious!
Ingredients:
1 sprig fresh rosemary, leaves removed from stems and coarsely chopped
1½ pounds baby red potatoes, washed
½ cup feta cheese
6 tablespoons olive oil, divided into 3-tablespoon portions
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°. Use a fork to poke a few holes in the potatoes. Lay them on a foil lined baking sheet with the holes facing up. Drizzle 3 tablespoons of the olive oil over the potatoes and bake for 45 minutes.
2. Remove the potatoes and using a knife, cut an ‘x’ into each potato. Use a bottom of a clean mug to gently push down on the potatoes and lightly smash, exposing some of the cooked flesh. Season generously with salt and pepper, then drizzle the additional olive oil over the potatoes and sprinkle with the feta cheese and rosemary leaves. Return to the oven and bake for another 10-15 minutes until cheese is bubbly and golden. Serve hot.
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Gorgonzola & Honey Roasted Potatoes
An interesting, yet classic, Italian combination of sweet and savory.
Ingredients:
1½ pounds fingerling, or other small new potato
2 tablespoons olive oil
2 sprigs fresh rosemary, leaves stripped from stems and chopped
¼ cup gorgonzola dolce cheese
2 tablespoons honey
Sea salt and fresh ground pepper, to taste
Method:
1. Preheat the oven to 375°. Cut fingerlings in half lengthwise, if on the larger side. Then in a large bowl, toss the fingerlings in oil, add salt and pepper to taste, and the rosemary.
2. Place onto a baking sheet and roast in the oven for 45 minutes, turning potatoes half way through. Potatoes should turn a nice shade of brown and be fork tender. Remove from the oven and put the roasted potatoes on a serving platter, then add the gorgonzola on top in bite-size pieces and drizzle with the honey.
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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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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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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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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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