Over the past few weeks, I have been seeing fingerling potatoes again in the grocery stores. I love these little potatoes. Fingerling potatoes have a creamy, almost sweet flavor that goes well with meat, poultry and fish. They're a nice alternative to white, gold or red potatoes. They also cook up fast, which makes them great for a quick, hurry up, supper side dish and they are delicious~
My favorite way to prepare fingerling potatoes is to roast them. Roasting brings out their mild and earthy flavor. I like to serve fingerlings with Creamy Blue Cheese Dressing~
A fingerling potato is a small, stubby, finger shaped type of potato, hence the name, fingerling potatoes. Fingerlings are varieties that naturally grow small and narrow. They are fully mature when harvested and are not to be confused with new potatoes.
Popular fingerling potatoes include the yellow skinned Russian Banana, the orange skinned French and the purple skinned Purple Peruvian.
Fingerlings are commonly either halved and roasted as a side dish or used in salads.
Fingerlings can be baked, broiled, boiled, fried, sauteed, grilled or mashed.
Anyway you make these little beauties, they are delicious~
Roasted Fingerling Potatoes
1 lb.fingerling potatoes
1 small onion, sliced
2-3 cloves of garlic
4-6 mini sweet mini peppers, sliced in half, seeds removed
salt-free onion and herb seasoning blend
creamy blue cheese salad dressing, (I like marzetti)
Preheat oven to 400.
Wash and dry fingerling potatoes.
Slice potatoes in half, lengthwise.
Place halved fingerling potatoes, sliced onion, mini peppers and garlic cloves on a baking sheet lined with foil. Sprinkle with salt-free seasoning blend. Drizzle with olive oil. Place in oven and roast for 20-30 minutes or until potatoes are fork tender.
Remove from oven and serve with creamy blue cheese salad dressing or dressing of your choice.
Healthy Note: Insoluble fiber from bran helps to keep things moving through the digestive tract.