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Fingerling Potatoes

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Just received 2 lbs of fingerling potatoes from a nearby farm. Any ideas on what I can do with them? Should I prepare them the same way as baby potatoes or are there some recipes out there that are really good?

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  1. I'd probably roast them then throw some perseillade on at the last few minutes of cooking. Yum.

    1. I love alton browns salt potatoes recipe on www.foodnetwork.com . It is really yummy with fingerlings.

      1. I usually throw them on a grill wok (or something with holes to let the heat flow through) on my grill/smoker Big Green Egg. Wood chips add a ton of flavor as well.

        INGREDIENTS:

        12-15 Fingerling or baby Yukon Potatoes
        Kosher Salt to taste
        Fresh Ground Black Pepper to taste
        1/2 to 1 teaspoon paprika
        1/2 teaspoon ground cumin
        1/2 teaspoon granulated garlic
        2-3 tablespoons extra virgin olive oil
        1/2 teaspoon chili powder (optional)

        DIRECTIONS: Preheat grill or oven to 350 degrees.

        Wash and dry potatoes thoroughly and place in a large bowl
        Pour olive oil over potatoes and use your hands to evenly distribute
        Sprinkle salt and pepper to taste and rub
        Sprinkle remaining ingredients to desired proportions (taste with your finger and then add more if needed) and rub thoroughly for even distribution
        Place seasoned potatoes in vegetable grill wok or pan (preferably with holes for even cooking).
        Cook for 30-45 minutes or until done turning once.

        1. They make great tasting hash browns with sauted onions and green pepper....even scramble a few eggs. Now I'm hungry..

          1. They make a great roasted potato salad served either warm or at room temp. Us a white wine vinegar/dijon mustard/grainy mustard dressing. Add some chopped green onions, maybe a little chopped celery. It's good.

            1. Lucky you! Boil them, and when done, pour out the water, put pot back over fire and shake the pot until rest of the water evaporates, add butter, kosher/sea salt. Simply delicious.

              1. i love them "poached" in extra virgin olive oil, fresh thyme, garlic cloves, salt, and pepper. just put them in a put and cover with the oil, add everything else and cook just hot..not boiling in the oil until they are tender.

                you can eat them this way...but i prefer to go one step ahead and remove them from the oil, smash them in a saute pan with a fork (not too much, i like it chunky), add some evoo to loosen it up a bit, salt, pepper, and tons of fresh parsley.
                its a good alternative to boring mashed potatoes.

                1. One of my favorite ways is to put evoo in pan (cut potatoes in half lengthwise) add to pan cut side down. Then when that is sizzling, I add minced garlic and if I have it, triple smoked bacon pieces. I cook until almost fork tender and then add chopped greens on top and put a lid on it. Cook until wilted, add s & lots of p. I made this recently with mustard greens and ate the whole thing...my taste buds were happy, my digestive tract was not!!!