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Old 02-16-2008, 02:38 PM   #1
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What to do with fingerling potatoes?

Hi, all. Yesterday, on impulse, I bought a package of mixed fingerling potatoes:



I'd like to do something interesting with them that would really highlight their qualities - not sure what those are but if anyone has any ideas, I'd love to hear them. I'm making chicken saltimbocca (chicken cutlets sauteed with prosciutto and sage) tomorrow night, so something that goes with that would be great. TIA.
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Old 02-16-2008, 03:14 PM   #2
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I've bought those mixed fingerling potatoes before & they're GREAT!! All the markets around here carry them around July 4th as a "red, white, & blue" mix - lol!!! (They do make a fun Fourth of July potato salad!)

To go with something like Chicken Saltimbocca I'd just parboil them in their skins, slice them up, & then pan-fry them to finish in half-&-half butter & extra-virgin olive oil, salt, freshly ground black pepper, & some paprika.
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Old 02-16-2008, 04:04 PM   #3
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Quote:
Originally Posted by BreezyCooking View Post
I've bought those mixed fingerling potatoes before & they're GREAT!! All the markets around here carry them around July 4th as a "red, white, & blue" mix - lol!!! (They do make a fun Fourth of July potato salad!)

To go with something like Chicken Saltimbocca I'd just parboil them in their skins, slice them up, & then pan-fry them to finish in half-&-half butter & extra-virgin olive oil, salt, freshly ground black pepper, & some paprika.
Sounds good Thanks for the idea.
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Old 02-16-2008, 04:10 PM   #4
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You could do a ragout (sp?). Just cube them, toss with EVOO, salt, pepper, and garlic then bake in the oven until roasted.
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Old 02-16-2008, 05:17 PM   #5
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Quote:
Originally Posted by BreezyCooking
To go with something like Chicken Saltimbocca I'd just parboil them in their skins, slice them up, & then pan-fry them to finish in half-&-half butter & extra-virgin olive oil, salt, freshly ground black pepper, & some paprika.
Excellent idea....leave those skins on!!


Enjoy!
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Old 02-16-2008, 05:37 PM   #6
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Cut fingerlings into one 3/4 inch slices. In large bowl mix 1/2 T chives, 1/2 T thyme, 1/2 T oregano with 2 T of olive oil and fresh cracked pepper and salt. Toss taters and roast in oven at 425 for 20 minutes. Awesome! You can find more recipes here.
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Old 02-16-2008, 06:10 PM   #7
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Oooooh Gratin. RR did an au gratin w fingerlings one Thanksgiving. Couldn't locate it on FN, but there's a thread here on au gratin's. Meanwhile, these look yummy to me - w garlic & shrooms.

Garlicky potato & mushroom gratin
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Old 02-16-2008, 06:31 PM   #8
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The less you do to them, the better. Just cut them in half, quarter the larger ones, toss with some olive oil, sea salt and black pepper and then roast them. Add your favourite fresh herb the last 10 minutes of baking. Toss them around (it help re-oil the skins, too) and finish baking.

The colour is beautiful and fingerlings have such an earthy flavour. Wonderful choice for your chicken saltimbocca.
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Old 02-16-2008, 07:35 PM   #9
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Such great ideas! There's enough for two meals for the two of us, so I'll go with roasting them for the chicken saltimbocca tomorrow (I still have fresh sage and thyme in the garden) and one day next week, parboil and brown in a skillet, maybe with some different herbs - I also have oregano, rosemary and chives in my herb garden. I'm really looking forward to this Thanks, all.
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Old 02-16-2008, 10:44 PM   #10
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The store I usually shop at don't carry them. Maybe Wegman's ? I willing to try new foods.
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