On the Menu Today~
Roasted Fingerling Potatoes
Over the past few weeks,
I have been seeing fingerling potatoes again in 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 or potato salad.
Plus, they are delicious~
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 can be baked, broiled, boiled, fried, roasted, sauteed, grilled or mashed.
Fingerlings are used as a side dish or in salads.
Anyway you make these little beauties, they are delicious~
2 to 3 cloves
4 to 6
sweet mini peppers, sliced in half, seeds removed
2 to 4 tablespoons
onion and herb seasoning blend
creamy blue cheese or
salad dressing of your choice
- Preheat oven to 400º 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 seasoning blend. Drizzle with olive oil.
- Place in oven and roast for 20 to 30 minutes or until potatoes are fork tender. Remove from oven. Serve with creamy blue cheese salad dressing or dressing of your choice.