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?
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.
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.
The next potato dish on my list is crispy smashed potatoes on sixburnersue.com 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.
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.