Have you fallen for fingerling potatoes? They’re those stubby little potatoes at the farmer’s market that come in every color from simple white to deep red and bright purple. And whenever we cook up a batch, we wonder why we don’t have them more often. Not only are they fun to look at, they have a rich, potato-y flavor, they’re infinitely versatile, and our kids seem to devour them any time they’re served. Oh, and did we mention they don’t need to be peeled? This week we’re sharing 9 of our favorite ways to cook up these delicious tubers.
1. Roasted
It doesn’t get any simpler than this. Toss with olive oil, salt and pepper and roast at 425°F until crispy, about 15 minutes. You can cut big potatoes into pieces, or leave them whole and cook a little longer. (Sound delicious? We’re serving them up this week with Chimichurri Steak. See the full menu and order here.)
2. Fancier Roasted
Follow the instructions above, but mix in Parmesan, garlic or your favorite spice mix. It’ll taste gourmet, with absolutely no fuss.
3. On Pizza
A true Italian classic that we can’t resist. With a basil pesto base and sliced fingerlings on top, you’ve got a hearty pizza that the whole family will love.
4. With Pasta
Another traditional Italian favorite. We make our version (above) with roasted potatoes, watercress and spinach. Topped with a generous sprinkle of Parmesan and a few minutes under the broiler, it’s a pasta dinner that’s packed with power nutrients.
5. Genovese
A fancy way of saying with basil pesto. Toss roasted fingerlings with pesto and you have a magical side that’ll make any meal complete.
6. Braised
Way easier than it sounds. Halve your potatoes, then brown them cut side down with some butter or olive oil in a big skillet. Pour some broth over top and simmer, covered. The broth will cook down to create an irresistible glaze. Even better with sage and garlic.
7. Potato Salad
Chefs agree fingerlings make for some of the tastiest potato salads. That’s because they are waxy, which means they hold their shape during boiling. Our favorite potato salad is a mayo-free recipe, which uses an olive, shallot, lemon vinaigrette in place of a traditional creamy dressing. Just be sure to remember the 3 keys to potato salad: start potatoes in cold water, salt the water generously and dress the potatoes while they’re hot from the pan. Simple, right?
8. Salad Star
Sure, fingerlings do make great potato salad. But they have the star power to make a salad a meal. Add them to warm salads (think poached egg with frisse) and you’ve got a recipe everyone’s going to want to dig into. This works as well with boiled fingerlings as it does with roasted.
9. In a Tortilla
We can’t resist a great taco recipe, and roasted fingerlings make a great taco filling. Toss potato chunks with Mexican spices, bell pepper, onion and oil, then roast until tender. Stuff in a tortilla and top with your favorite crema or salsa fresca. It’s practically hands free, hearty and definitely delicious.
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