Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 28, 2012 08:17 PM

Fingerling Potatoes

Yes, it's another silly question from juliejulez :)

So I bought a bag of multi-colored fingerling potatoes when it was on sale about a month ago. In googling, it seems the common preparation for them is just to roast them with herbs and/or salt.

I am making chicken w/ 40 cloves of garlic on Saturday, and I'd like to use these fingerlings for a side. So, is roasting really the best preparation for them, or is there something more interesting I can do with them?

  1. Click to Upload a photo (10 MB limit)
  1. Are they still fine after a month? If so, roasting is nice and you could do them right in the pan with the chicken, but you can also boil and toss with herbs and butter.

    3 Replies
    1. re: escondido123

      Yup they appear to be fine. I live in CO, and it's very very dry here, plus I keep all my potatoes in a box in the pantry, nice and dark in there. Thanks, I kind of like the idea of just throwing them in the pan w/ the chicken.

      1. re: juliejulez

        that's what I would do . Although I love fingerlings just steamed with a little butter if they are really good.

        1. re: juliejulez

          Pan roasted, definitely. I like to add plenty of fresh rosemary on them during the roasting process so that some of it browns in the fat. Almost as good as stolen bites of crispy chicken skin.

      2. If you're doing a whole chicken, you can just roast them with the chicken. Otherwise, I just roast them separately and cover them with olive oil and butter, plenty of salt and pepper, and throw in some rosemary.

        Let me know how you like the multi-colored ones. I got them once from Costco and I didn't like them at all. I just stuck with the yellow/white fingerlings after that.

        1 Reply
        1. re: AnnieWilliams

          It's a whole cut up chicken, so I figure I could just sort of arrange the potatoes around the pieces.

        2. I always see them served whole, which pretty much limits preparation options to roasting, steaming, or boiling. I'd toss them in with the chicken, turning them once to coat with the drippings as they roast. I've had them in restaurants but never bought them. I don't think they taste appreciably different from Yukon Golds or Red Bliss, and am not willing to pay that much of a premium just for cuteness.

          3 Replies
          1. re: greygarious

            I've done them in the roasting pan with the garlic chicken, but took them out & onto their own pan for the last bit of time. It crisped the skins a bit, yet still had the wonderful garlic-y goodness.

            1. re: greygarious

              grey, for some reason I remember the ones I got from Costco had a very earthy, almost moldy taste, but they were fresh and had no spots on them. I got them about two years ago and since they were expensive, I never went back for them again.

              1. re: greygarious

                Yeah I normally wouldn't either but the whole bag (which I think is 1.5lbs) was only like $2, so I figured why not try them out.

              2. The next potato dish on my list is crispy smashed potatoes on It is the first recipe that shows up on the blog. It calls for baby red potatoes, but I think fingerlings would work.

                Otherwise I do love high heat roasting potatoes. Cut into bite size pieces toss with oil, salt, pepper, and fresh rosemary. Heat oven to 400. Roast them without turning until they don't stick to the pan. All the yummy crispies will stick to the pan if you try to turn them too soon.

                4 Replies
                1. re: pagesinthesun

                  It sounds like something I make. I boil red potatoes, then take them out and put them on a baking pan. I smash each one individually, then brush with butter and season. Then I throw them in the oven and get them crunchy. They are quite good.

                  1. re: AnnieWilliams

                    That's called "Crash Hot Potatoes" when mentioned in several HC threads in recent years. If memory serves, an Australian food blogger called them that, and it caught on.

                    1. re: greygarious

                      Oh wow I never knew that! I didn't know there was an official name for it!

                    2. re: AnnieWilliams

                      I do that with fingerlings too.

                      I also toss them with olive tapenade to make "dirty" potatoes.

                  2. Another HUGE vote for roasting them with the chicken. You can leave them whole, but I'd probably halve them to allow all that chickeny goodness to seep in.

                    I absolutely ADORE those 1# bags of multicolored fingerling potatoes, & buy them whenever they pop up in the markets around here. (Next year I'm hoping to grow my own!!) This won't go with your menu, but one of my favorite ways of utilizing them during the summer months is via a "Red, White, & Blue" potato salad:

                    Bacardi1 Red, White, & Blue Potato Salad
                    (adapted from a recipe by Alton Brown)
                    Makes approximately 4 servings

                    One 1-pound bag of mixed colored fingerling or baby potatoes (I like the “Melissa’s” brand), or, if purchased separately, approx. 1/3-pound each of white/yellow, red, & purple/blue baby or fingerling potatoes
                    2 tablespoons tarragon vinegar or cider vinegar
                    Approx. ¾ cup mayonnaise, or to taste
                    ½ teaspoon dry ground mustard
                    Approx. ¼ cup chopped fresh Italian flat-leaf parsley
                    Approx. 2 tablespoons chopped fresh tarragon leaves
                    1 garlic clove, peeled & minced
                    1 shallot “clove”, peeled & minced
                    6 Cornichon pickles, roughly chopped
                    1 small or ½ a large celery stalk, chopped
                    Salt & freshly ground black pepper to taste

                    Wash potatoes, place in a pot with water to cover by a couple of inches, & bring to a boil. Reduce heat to a simmer & cook until potatoes are tender when pierced with a sharp knife – approx. 15 minutes. Drain & set aside until cool enough to handle, then cut potatoes into bite-size pieces/slices.

                    In a bowl large enough to hold finished salad, combine all remaining ingredients well. Gently fold in potatoes & serve immediately, or chill in the refrigerator as desired.