Tag: fingerling potatoes
Grilled Potatoes with Lemon and Cilantro
This is the simplest way to make really delicious potato salad. The great thing about this recipe is that it can be made ahead of time and kept at room temperature. I love buying fingerling potatoes- firstly, because I love the way they look; secondly, I don’t need to peel them or even slice them in half if I don’t want to (even though I did slice them for this recipe). These potatoes work really well with burgers or any other barbecued meats.
I simply cooked them in some water. I drained them and immediately drizzled olive oil, lemon juice and sprinkled salt all over them. It is important to add the flavoring while the potatoes are still warm. I then grilled them on the hot grill to get some delicious looking golden brown spots. Once they cooled down, I added the cilantro. That was it- very simple, yet very delicious. Great recipe for the long weekend…
read more …
Greek Style Potatoes and Zucchini with Feta
A friend was talking about an amazing dinner she had in the city at a Greek restaurant. She described the freshly grilled fish served with roast vegetables topped with feta.
The vegetable dish included potatoes, zucchini and tomatoes- roasted perfectly and topped with feta. As I heard the description, I was already envisioning it in my mind. I wanted to make the dish soon- the combination sounded amazing.
As I was cooking the shrimp bisque, I was wondering what to serve with the soup to balance it off. I thought of roasted vegetables my friend had described and decided on serving it with the soup.
I went to the farmers market and purchased fresh zucchini, fingerling potatoes and some delicious tomatoes. I cut them up and added garlic, oregano and olive oil. Once the vegetables are roasted to perfection, I added the feta. The vegetables were delicious with the oregano and feta. They were a perfect complement to the shrimp bisque. The crusty bread finished the dish off beautifully…
read more …
Pan Roasted Herbed Fingerling Potatoes
Out of all the potato varieties, fingerling is my favorite! I love the shape and the creamy texture. I make them every chance I get. I do love french fries- even better- are chips (that’s what they are called in England). I love chips because they are thicker and I get more potato per chip! I don’t get to eat chips/fries very often because of the health issue. Although anytime I am at our local Irish Pub, I have to indulge in the Dublin burger and chips, absolutely delicious!
I digress- my point was- try fingerling potatoes, they are easy to work with. I like to make some kind of a potato dish with pork chops or any other roast I am making and usually go for the oven or pan roasted variety- it reminds me of french fries or chips! I added whole garlic cloves in the oil with some thyme and rosemary which gave the dish great flavor. Both the herbs were used in the Apple Pork Chops so they complimented each other really well. We drank a fabulous Napa Valley Cabernet with the meal and called it a night!
- 1 pound fingerling potatoes
- 2 tablespoons olive oil
- 3 large garlic cloves (do not peel)
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- Salt to taste
- Freshly ground pepper
Boil the potatoes till tender. Slice each potato in half, length-wise.
In a 12-inch non-stick pan, heat the olive oil for a minute. Reduce the heat to medium add garlic and the herbs. Saute for a minute and add the potatoes cut side down in one layer. Cook the potatoes with the cut side down for at least 5 minutes, or till golden brown. Turn the potatoes to skin side down and cook for another 5 minutes, or till golden brown. Add salt and pepper and serve.