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Best Fingerling Potato Recipes

Best Fingerling Potato Recipes

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Top Rated Fingerling Potato Recipes

A frittata is like a crustless quiche and can be filled with all kinds of meat, vegetables, herbs, and cheese. Try this version made with tender chicken, fingerling potatoes, dill and goat cheese.Recipe courtesy of Perdue

This recipe is courtesy of chef Todd Pulsinelli, who spent time at the helm of New Orleans fine dining gem August before taking over The Parlor at New Orleans' Hotel Chloe. Inn-in, he's been cooking in New Orleans for more than 15 years.

You’ve probably heard by now that Prince Harry and Meghan Markle’s engagement has officially been announced! Even though they are royalty, Prince Harry decided to keep the event low key by proposing to Meghan over a simple dinner of roasted chicken. Whether you’re happy for the new couple, or sad to see the single prince officially off the market, you can recreate the magical moment of the royal engagement – in your own kitchen! To celebrate the happy couple, Executive Chef Matthew Kajdan of The Westin Jackson is sharing his famous Whole Roasted Chicken recipe to help others propose like a royal, or just pretend they were there for the engagement.(Congrats!)

Roasted Fingerling Potatoes with Craveable Sauce

Hands down, these smoky roasted fingerling potatoes are one of my favorite potato recipes. Smoky, creamy, and perfectly golden brown potatoes served with a ridiculously tasty potato salad inspired dipping sauce. Jump to the Fingerling Potatoes Recipe or watch our quick video showing you how we make it in our own kitchen. I’ve also included lots of tips including info all about fingerling potatoes below.


A Fingerling Potato is a small and narrow finger-shaped potato that comes in all different colors, including yellow, pink, purple, and brown. They can be roasted or boiled, and with delicate, thin skin, there is no need to peel them.

However, note these waxy potatoes perish faster than regular ones and should be used within a week of purchasing.

The many types of Fingerling Potatoes are as follows:

  • Russian Banana
  • Ruby Crescent
  • Austrian Crescent
  • Red Thumb
  • French Fingerling
  • La Ratte
  • Purple Peruvian
  • Chilean Red
  • Purple Majesty


They have a firm yet buttery and creamy texture to them, boasting a tiny hint of sweet nuttiness.


While these spuds have quite a bit in common — both on the small side, thin-skinned, waxy, and smooth in appearance — there are many differences between the two. Make no mistake, Fingerlings are not the same thing as new potatoes.

There are seven different potato categories. Fingerling Potatoes are in a category of their own and are harvested when fully mature. New potatoes, on the other hand, fall under the Red Potato category and are harvested early on in the growing season to make room for the rest of the crop to mature.

As far as the differences in flavor and texture go, Fingerling Potatoes will be firmer and “earthier” in flavor than New Potatoes, which are starchier, slightly sweeter and creamier.

However, despite their differences, the two are practically interchangeable in any given recipe.

warm-weather/springtime crop and their availability will vary depending on where you land geographically. You’ll likely have a hard time finding them in colder months throughout the year.

When they are available, you can find them in just about any well-stocked supermarket and possibly your local farmers’ market as well.


If you can’t find Fingerlings, feel free to sub in any of the following:

  • New Potatoes (halved)
  • Baby (or Petite) Golds (halved)
  • Baby Dutch (halved)

Fingerlings are great roasted simply. Their size lets you develop thin, shattering exteriors while retaining pillowy goodness inside. When roasting, halve fingerlings and set the oven to at least 375° F (and as high as 500° F). Drenching them with olive oil helps you achieve that crisp, dark brown crust. Even the mildly sweet blue and purple fingerlings are something of a blank canvas. When seasoning you can think outside the box to, say, to a textural pistachio crumble or punchy potatoes that nod to salt-and-vinegar chips.

For maximum crispy goodness, smash your fingerlings. To do this, boil them for 20 minutes or so, until a fork slides in easily. Pat them dry. And then apply pressure from above with a tool like a spatula. Press down with your palm, gently collapsing the potato.

Next, line an oiled baking tray with fingerlings tenderly smashed. Drizzle on ample olive oil and blast them at 450° F for 10 to 15 minutes, or until the outsides deeply brown. Even without accents like garlic or cotija cheese, the resulting potato will be a crunchy keeper.

This variety is considered waxy potatoes (like red potatoes, white potatoes, and Yukon golds), which refers to the fact that they are relatively low in starch, making them great for roasting and boiling. When it comes to mashing, you're better off with starchy potatoes like Russets.

Fingerling potatoes are available in multiple colors, including yellow, orange, red, or even purple. Use a combination of colors or just one. The yellow ones, sometimes referred to as Russian banana potatoes, are probably the most common.

You can halve them lengthwise before roasting or roast them whole, depending on your preference and the size of the spuds. If they're on the larger side, halving might be best. Otherwise, roast them whole. You can also slice them crossways into rounds, which is useful if you're planning to sauté them. Think about who will be eating them. If you're cooking for little kids, they might enjoy picking up the smaller potatoes if left whole, but if they are very big, slice them in half.

  • Even though this recipe is called Crispy Onion Fingerling Potatoes, it’s okay to use another potato variety. My first choice would be Yukon Golds, but you can also use Dutch Yellow or Baby Dutch Yellow , Russets and Baby Red or White potatoes. If you’re using larger potatoes, cut them into approximately 2 x 1-inch pieces. Please note that cooking times might vary, depending on the variety of potato used.
  • Don’t have dried chopped onion? Use the same amount of onion powder, or about ⅓ cup finely chopped, fresh onion.
  • Don’t have fresh garlic? Use 2 teaspoons garlic powder or dried garlic.

I love that these Crispy Onion Fingerlings are creamy on the inside, crispy on the outside, and packed with flavor all over.

Step 1: Slice the potatoes. Begin by slicing the potatoes in half vertically.

Step 2: Add oil. Next, add the oil to a large skillet and heat it over medium-high. Then, add the salt, along with the potatoes cut side down into the skillet and pan-fry them for 7-8 minutes -- you want them to get nice and crispy.

Step 3: Cook the potatoes. Cover the skillet with a lid, reduce the heat to low and cook the potatoes for 10-12 minutes. You'll know they're done when they're easy to pierce with a fork. Top the potatoes with black pepper and fresh herbs and dig in!

How to Cook Oven Roasted Fingerling Potatoes

  1. Prep the oven and potatoes: Preheat the oven to 425F. Slice the potatoes lengthwise and toss them with all the ingredients other than the fresh parsley and olive oil.
  2. Roast the potatoes: Drizzle the olive oil over the bottom of a large skillet then transfer the potatoes to the skillet and roast for 25 minutes. Garnish with fresh parsley and serve.

With only two steps, how gorgeous do these potatoes look? This is one of my favorite minimal-effort sides that everyone will love to eat and look at!

Recipe Summary

  • 1 pound fingerling potatoes
  • 1 tablespoon coarse salt, plus 1/2 teaspoon, plus more to taste
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1/4 cup homemade or low-sodium store-bought chicken stock
  • 2 tablespoons dry white wine, such as Sauvignon Blanc
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon unsalted butter
  • 2 tablespoons fresh lemon juice
  • Freshly ground pepper, to taste

Cover potatoes with water in a pan. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 10 minutes. Drain potatoes and halve lengthwise.

Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes.

Stir in stock, wine, and 1/2 teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.

Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt, and pepper.

How to make Roasted Fingerling Potatoes:

Preheat your oven to 400 degrees F (200 C).

Coat an oven safe baking dish with nonstick spray. Lay the potatoes in a single layer inside the dish. Click here for an 18.6 ounce oven safe baking dish.

Add olive oil, garlic, thyme, oregano, basil, chives, onion flakes, and Parmesan. Season the potatoes with salt and pepper to taste.

Place into the oven and bake for 30 &ndash 35 minutes, or until golden brown, tender and crisp.

Stir in the butter until melted, about 1 minute.

Serve immediately, garnish with parsley, if desired.

Easy Crispy Roasted Fingerling Potatoes

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