"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-16-2008, 02:38 PM   #1
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,678
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.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 02-16-2008, 03:14 PM   #2
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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.
BreezyCooking is offline   Reply With Quote
Old 02-16-2008, 04:04 PM   #3
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,678
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.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 02-16-2008, 04:10 PM   #4
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
You could do a ragout (sp?). Just cube them, toss with EVOO, salt, pepper, and garlic then bake in the oven until roasted.
Maverick2272 is offline   Reply With Quote
Old 02-16-2008, 05:17 PM   #5
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
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!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 02-16-2008, 05:37 PM   #6
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
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.
sattie is offline   Reply With Quote
Old 02-16-2008, 06:10 PM   #7
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
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
*amy* is offline   Reply With Quote
Old 02-16-2008, 06:31 PM   #8
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
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.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 02-16-2008, 07:35 PM   #9
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,678
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.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 02-16-2008, 10:44 PM   #10
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
The store I usually shop at don't carry them. Maybe Wegman's ? I willing to try new foods.
LadyCook61 is offline   Reply With Quote
Old 02-17-2008, 02:56 PM   #11
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
LadyCook - if can't find them now, check around both Memorial Day & Fourth of July. That's when I've most often found them available at stores around here.
BreezyCooking is offline   Reply With Quote
Old 02-19-2008, 12:18 PM   #12
Assistant Cook
 
Join Date: Feb 2008
Posts: 5
fingerling potato 'risotto'

when i get my hands on a variety of potatoes like that i like to make a risotto like dish:

Cube the potatoes and lightly blanch. melt leeks and minced garlic in butter, then add a splash of heavy cream and the potatoes. Cook until the potatoes just start to fall apart. Finish with freshly minced thyme, butter, and grated asiago.
__________________
Forrest Lyman
Freelance Chef

https://culipedia.com
forrestLyman is offline   Reply With Quote
Old 02-28-2008, 11:24 PM   #13
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Quote:
Originally Posted by BreezyCooking View Post
LadyCook - if can't find them now, check around both Memorial Day & Fourth of July. That's when I've most often found them available at stores around here.
oh okay, will look for them then. thanks.
LadyCook61 is offline   Reply With Quote
Old 02-28-2008, 11:24 PM   #14
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Quote:
Originally Posted by forrestLyman View Post
when i get my hands on a variety of potatoes like that i like to make a risotto like dish:

Cube the potatoes and lightly blanch. melt leeks and minced garlic in butter, then add a splash of heavy cream and the potatoes. Cook until the potatoes just start to fall apart. Finish with freshly minced thyme, butter, and grated asiago.
sounds delicious.
LadyCook61 is offline   Reply With Quote
Old 02-28-2008, 11:25 PM   #15
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Quote:
Originally Posted by sattie View Post
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.
sounds yummy...
LadyCook61 is offline   Reply With Quote
Old 02-29-2008, 04:43 AM   #16
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
Send a message via MSN to YT2095
boil them up whole (put the biggest in 1`st) then drain and cut them in half and toss them with salted butter and chopped parsley.

I`d just eat them like that with nothing else :)
__________________
Katherine Snow. xx
YT2095 is offline   Reply With Quote
Old 02-29-2008, 08:17 AM   #17
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Quote:
Originally Posted by YT2095 View Post
boil them up whole (put the biggest in 1`st) then drain and cut them in half and toss them with salted butter and chopped parsley.

I`d just eat them like that with nothing else :)
sounds good to me too.
LadyCook61 is offline   Reply With Quote
Old 02-29-2008, 09:17 AM   #18
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
roasted in duck or chicken drippings (fat) or wrapped in bacon and roasted. THey are a creamy texture and respond well to such treatment.
Robo410 is offline   Reply With Quote
Old 02-29-2008, 09:54 AM   #19
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Quote:
Originally Posted by Robo410 View Post
roasted in duck or chicken drippings (fat) or wrapped in bacon and roasted. THey are a creamy texture and respond well to such treatment.
sounds delicious!
LadyCook61 is offline   Reply With Quote
Old 07-24-2011, 11:36 AM   #20
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,428
nobody had to ask what is chicken saltimbocca? - i'm impressed! i looked it up, and will surely be trying some saltimbocca my own self soon. the fingerling potatoes cry out to be boiled, buttered and parslied, whole. other than that, i would be tempted to add duck fat to these potatoes no matter how they are sliced, cut, fried or baked. and yes, by all means, leave those colorful skins ON....
vitauta is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 08:14 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.