FINGERLINGS POTATOES RECIPES
DILL FINGERLING POTATOES RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories side-dish
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 3 servings
Number Of Ingredients 5
Steps:
- Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.
BEST ROASTED FINGERLING POTATOES RECIPE - HOW TO MAKE ...
Roasted Fingerling Potatoes are a dinner side dish superstar and they are made even better with this secret hack!
Provided by Justin Sullivan
Categories vegan vegetarian side dish
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425º. Scrub fingerlings clean, pat dry then halve lengthwise. Spray a large baking sheet with cooking spray, then drizzle vegetable oil, tilting the pan to make sure the oil is evenly distributed. In a large microwave-safe bowl, whisk cornstarch and ½ cup water until evenly combined. Microwave the cornstarch slurry in 20 second bursts, whisking after each interval, until sticky like pudding, about 1 to 1 ½ minutes total. Add potatoes to the cornstarch slurry and toss to coat. (The potatoes will look a little strange but this coating ensures maximum crispiness.) Place the potatoes cut side down on the baking sheet, leaving a bit of space in between each one. Cover the sheet tightly with aluminum foil and transfer to the oven. Roast for 12 minutes.
Remove the foil and continue to roast until the cut side of each potato is golden brown, 15 to 20 minutes. Toss potatoes with rosemary, garlic, salt and pepper. Return to the oven and cook until the garlic is fragrant and golden brown, about 5 minutes. Transfer the potatoes to a bowl, give them a quick toss, and serve.
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BEST ROASTED FINGERLING POTATOES RECIPE - HOW TO MAKE ...
Roasted Fingerling Potatoes are a dinner side dish superstar and they are made even better with this secret hack!
From delish.com
Total Time 50 minutes
Category vegan, vegetarian, side dish
From delish.com
Total Time 50 minutes
Category vegan, vegetarian, side dish
- Preheat oven to 425º. Scrub fingerlings clean, pat dry then halve lengthwise. Spray a large baking sheet with cooking spray, then drizzle vegetable oil, tilting the pan to make sure the oil is evenly distributed. In a large microwave-safe bowl, whisk cornstarch and ½ cup water until evenly combined. Microwave the cornstarch slurry in 20 second bursts, whisking after each interval, until sticky like pudding, about 1 to 1 ½ minutes total. Add potatoes to the cornstarch slurry and toss to coat. (The potatoes will look a little strange but this coating ensures maximum crispiness.) Place the potatoes cut side down on the baking sheet, leaving a bit of space in between each one. Cover the sheet tightly with aluminum foil and transfer to the oven. Roast for 12 minutes.
Remove the foil and continue to roast until the cut side of each potato is golden brown, 15 to 20 minutes. Toss potatoes with rosemary, garlic, salt and pepper. Return to the oven and cook until the garlic is fragrant and golden brown, about 5 minutes. Transfer the potatoes to a bowl, give them a quick toss, and serve.
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HOW TO MAKE POTATOES - NYT COOKING
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From cooking.nytimes.com
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- A kitchen stocked with baking potatoes is a kitchen that can produce dinner on demand. Properly done and lavishly garnished, baked potatoes are a satisfying meal in themselves. Heat the oven to 450 degrees. Rub whole baking potatoes (1 per person, more if you want extra for mashed potatoes) with olive or vegetable oil, sprinkle them with salt, and prick them with the tines of a fork. Lay them directly on the oven rack, or arrange on a baking sheet. Bake for 45 to 60 minutes (depending on size), turning over once, until skins are golden and crispy and a knife inserted in the flesh meets no resistance.Baked potatoes are done when you slip in a thin-bladed knife and it meets with no resistance. If you want to be very precise, check the internal temperature with a meat thermometer; it should read 210 degrees. The microwave doesn’t produce satisfactory baked potatoes, but if you have a slow cooker, you can wrap oiled and salted potatoes individually in foil, then cook on low for 8 to 10 hours.Some cooks swear by baking potatoes, instead of boiling them, for mashed potatoes. The mash turns out very dry and fluffy, with a concentrated potato flavor. The great American cook James Beard liked his potatoes baked at 425 degrees for 2 full hours, which produces a very crunchy skin and an almost caramelized flavor.
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