Recipes For Fingerling Potatoes Biography
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Fried Fingerling Potatoes
By Rachel Hollis | April 29th, 2011
Fried to Perfection
Recently Dave and I went to dinner at one of my favorite restaurants on planet Earth called Osteria Mozza. If you’ve never visited Maria Batali’s masterpiece (or it’s Pizzeria next door) you’re really missing out on a phenomenal dining experience and I encourage you to make a reservation this very minute!
The interesting thing about our last particular visit was that it fell during Lent, so we had to find some new vegetarian choices on the menu to meet our dietary restrictions. One of the side dishes we tried were their fingerling potatoes and they were so good I think I peed my pants a little.
As with almost any tasty dish I find, I have to try and recreate it at home and so this recipe was born. It doesn’t require many ingredients, and it’s so delicious I think you’ll find it becoming a regular in your side dish line up!
Fingerling
Here’s What You’ll Need:
1 lb of Fingerling Potatoes
1 Clove of Garlic
4 Sprigs of Fresh Rosemary
Olive Oil
Garlic Salt
Fresh Ground Pepper
Directions -
Wash the potatoes well but leave the skins on. Dice into small discs
Sliced and Diced
Now heat a skillet (cast-iron is best because it gets really hot) on medium high and add 2-3 tbls of olive oil and the sprigs of rosemary… I’m convinced this step made the dish because the oil was infused with rosemary and flavored everything else.
Rosemary Oil
Once the oil and rosemary have warmed for a couple of minutes (it will be popping hot) add the potatoes. BE CAREFUL hot oil can pop and burn you… use a grease shield.
Cooking
Cook for five minutes or so stirring occasionally, lower heat to medium low. At this point your rosemary leaves will have fallen off their “twigs” and you can use a pair of tongs to grab those twigs and throw them away. Once that’s done add in a one pressed garlic clove, a generous douse of garlic salt and pepper stir and cook for a couple more minutes. At this point the potatoes are browned but still pretty crunchy. Cover with a skillet or pot lid and allow them to continue to cook and steam for 5 – 10 more minutes (stir occasionally) until the outside is crunchy and the inside is tender.
This Spuds for You
Serve them hot and garnish with more rosemary or some fresh parmesan cheese.
Side Dish Parade
In case you’re curious, we had these lovely side dishes along side some turkey meatloaf. It was delightful!!
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Ingredients
2 pints fingerling potatoes
2 sprigs fresh rosemary
2 to 3 sprigs fresh sage
3 sprigs fresh thyme
6 cloves garlic, left unpeeled
3 tablespoons extra-virgin olive oil, plus for sheet pan
Salt and pepper
Directions
Preheat oven to 500 degrees F and place a baking sheet inside to heat.
Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
Recipe courtesy Tyler Florence, 2008
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