Fingerling potatoes are one of our family's favorite varieties of potatoes to grow in our garden. They are long and skinny, but bursting with flavor, unlike many other potatoes. These are more sophisticated lunch or dinner potatoes and they make a great side dish.
“Fingerling” is a word used to describe the long, thin-skinned, finger-like potatoes. They are really fun to grow and harvest from your garden, and I personally really like the flavor. They are more like yellow potatoes in texture, they are firm and waxy when cooked so make an ideal potato for salads and casseroles. They don't absorb oil as well as the more mealy russet potatoes, but they also don't go limp or fall apart as easily. They are incredibly delicious cooked, sauteed, or baked.
We like to use them in our mashed potatoes, potato salad, or just fried up alongside eggs for breakfast. But roasted fingerling potatoes are one of our favorite ways to enjoy these.
Ingredients for Roasted Fingerling Potatoes:
15 - 20 fingerling potatoes
2 T. fresh rosemary, chopped or 2 t. dried rosemary
4 - 5 cloves garlic, sliced very thin
1 T. extra virgin olive oil
Coarse sea salt, to taste
Wash potatoes and peel only as needed. Cook just until tender, then cool and cut into small round pieces or wedges.
Toss potatoes in a bowl with rosemary, garlic, and extra virgin olive oil. Spread potato mixture into an oiled casserole dish and sprinkle lightly with coarse salt. Bake at 400 degrees for 30 minutes or until golden brown and crisp on the edges.
Serve warm for the family to enjoy!
This recipe comes from the Artisans Collection Cookbook which gives you lots of ideas of how to cook the various different produce that you grow from your garden. It gives tips for preserving that food and lots of mouth-watering recipes to wow your friends and family.