TRY THESE BRAISED FINGERLING POTATOES WITH OREGANO AND THYME
A stovetop sauté and an oven braise give the spuds a bronzed exterior and creamy interior. The stock mixture reduces in the oven, giving the potatoes their own rich gravy. Serve with a simply roasted chicken or pork loin.
Provided by Cooking Light
Yield Serves 4 (serving size: 2/3 cup)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Heat olive oil and unsalted butter in a large ovenproof skillet over medium-high. Add thinly sliced white onion and fingerling potatoes, halved lengthwise; cook 8 minutes. Add unsalted chicken stock, 3 oregano sprigs, and 2 thyme sprigs. Cover; bake for 10 minutes. Discard oregano and thyme. Sprinkle with chopped oregano, 1 tsp. chopped thyme, kosher salt, and black pepper.
Nutrition Facts : Calories 133, Carbohydrate 20 g, Fat 5 g, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, Sodium 137 mg, Sugar 2 g, UnsaturatedFat 3 g
ROASTED GARLIC-PARMESAN FINGERLING POTATOES
Everyone loves roasted potatoes, and fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes. They pair well with almost anything, from grilled steak to chicken marsala. The possibilities are endless! The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
- Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
- Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 20.7 g, Cholesterol 9.8 mg, Fat 10.5 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 357.7 mg, Sugar 0.1 g
BRAISED FINGERLING POTATOES WITH THYME & BUTTER
This recipe is ripe for interpretation. Swap out the thyme for another favorite herb, such as rosemary or bay. Use olive oil in place of butter. And for a richer flavor, braise the potatoes in lower-salt chicken broth instead of water.
Provided by Molly Stevens
Categories Side dishes
Yield four to six.
Number Of Ingredients 4
Steps:
- Leave the potatoes whole if less than 1 inch in diameter; halve them lengthwise if fatter. Arrange the potatoes in a single layer in a 12-inch skillet. They will be crowded, but they shouldn't be stacked. Tuck the thyme sprigs between the potatoes. Cut 3 Tbs. of the butter into 3 pieces. Add the butter, 3/4 tsp. salt, and a few generous grinds of pepper to the potatoes. Pour over just enough water to almost cover the potatoes (about 2 cups). Partially cover and bring to a gentle simmer over medium heat. Simmer, stirring gently once or twice, until the potatoes are tender when pierced with a skewer, about 25 minutes. (If the water threatens to dry up before the potatoes are tender, add another 1/2 cup.) Transfer the potatoes to a serving dish with a slotted spoon. Increase the heat to high and boil the remaining liquid, uncovered, until it's reduced to a buttery glaze, 5 to 8 minutes, depending on the amount of liquid. Remove the thyme sprigs (most of the leaves will have fallen off). If you would like a richer sauce, swirl in the remaining 1 Tbs. butter. Pour the glaze over the potatoes and serve immediately.
Nutrition Facts : ServingSize four to six., Calories 150 kcal, Fat 50 kcal, SaturatedFat 3.5 g, TransFat 6 g, Carbohydrate 22 g, Fiber 2 g, Protein 3 g, Cholesterol 15 mg, Sodium 170 mg, UnsaturatedFat 1.8 g
FINGERLING POTATOES WITH BUTTER AND THYME
Categories Potato Side Thanksgiving Vegetarian Family Reunion Thyme Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Place potatoes in medium saucepan; pour enough cold water over to cover. Add thyme sprigs, butter, and salt. Bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are just tender when pierced with skewer, about 10 minutes. Drain. DO AHEAD_Can be made 2 hours ahead. Transfer to baking sheet; cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 7 minutes._
BUTTERED FINGERLING POTATOES
Steps:
- Place potatoes in a saucepan. Cover with water and bring to a boil. Cook until fork tender. Drain and return potatoes to pot. Stir in butter, season with salt and pepper, and sprinkle with chopped parsley. Serve warm.
SURF & TURF WITH MAîTRE D' BUTTER AND CRISPY DUCK FAT FINGERLING POTATOES
Steps:
- For the maître d' butter: Put the butter, parsley and lemon zest and juice in a large bowl. Mix with an electric hand mixer until all of the ingredients are incorporated and the butter is smooth. Season to taste with kosher salt.
- For the court bouillon: Set up a large pot of boiling water and season liberally with kosher salt. It should be as salty as the sea. Add the white wine, coriander seeds, black peppercorns, celery, garlic, onions, thyme and bay leaves. Squeeze the lemon into the water, add to the pot and simmer for 10 to 12 minutes.
- For the lobster: Add the lobster to the court bouillon, cover the pot and cook for 10 minutes. Transfer the lobster to a sheet tray to cool. Remove the claws and knuckles and take the meat out of the shells. Slice the lobster in half lengthwise through the body and the tail. Remove any roe from the cavity.
- Heat a small saute pan over medium-high heat with the olive oil. Add the shallots, sprinkle with kosher salt and cook, stirring occasionally, until the shallots are translucent, 3 to 4 minutes. Add the halved lobster bodies, flesh-side down, and sear for 2 minutes. Remove the lobster, then spread the inside with some of the maître d' butter. Add the claw and knuckle meat into the pan, sprinkle with kosher salt and cook for 1 to 2 minutes. Toss in the chives and stir to combine, then turn off the heat.
- For the steak: Preheat the oven to 400 degrees F. Heat the canola oil in a large cast-iron pan over medium-high heat. Season the steak on all sides liberally with kosher salt and black pepper. Place each steak upright on its fat-cap side onto the pan and nestle the steaks next to each other so they stand up. Cook until the fat renders down, 5 minutes. Turn the steak onto one of the flat sides and sear until a crust forms, about 4 minutes, then flip the steak and continue to cook until a crust forms, another 4 minutes. Add the butter, garlic, rosemary and thyme to the pan. Tilt the pan and baste the steak with the butter and aromatics. Transfer the steaks to a sheet tray lined with a rack. Spoon some of the leftover butter and aromatics over the steak. Transfer to the oven and cook for 10 minutes or until a thermometer inserted into the center registers 130 degrees F for medium rare. Transfer the steaks to a cutting board and let rest for 5 to 10 minutes. Slice the steak against the grain.
- For the potatoes: Bring a medium saucepan of water to a boil and season generously with kosher salt. Add the black peppercorns, garlic and thyme. Reduce the heat and simmer for 10 minutes. Add the potatoes and cook until fork tender, 15 minutes. Drain the potatoes and let them cool. Smash the cooled potatoes lightly with the palm of your hand until flattened. Heat the duck fat in a nonstick pan over medium-high heat. Add the potatoes in a single layer, add the rosemary, then reduce the heat to medium and cook until golden brown and crispy, flipping halfway through, 5 to 7 minutes. Season to taste with kosher salt.
- To serve: Fill the lobster halves with the claw and knuckle meat and plate alongside the sliced steak and crispy duck fat potatoes. Serve with additional maître d'butter if desired.
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- Place fingerlings in a pot. Cover with approximately one inch of water. Add the salt, herbs and garlic. Bring the pot of water to a boil, then turn off the heat. Let the potatoes cool completely in their liquid before proceeding.
- Once cool, you can eat the potatoes as they are or you can brown them. These potatoes are wonderful to have on hand — they are truly delicious cooked as they are, sliced and tossed into salads or just eaten straight out of the refrigerator.
- If you want to crisp them up a bit, slice the potatoes in half on a bias (or leave them whole if they are really small). Then, heat a pan (preferably cast iron or carbon steel or stainless steel) over high heat. Add a thin layer of olive oil and swirl the pan to coat the bottom — the pan and oil should be very hot before adding the potatoes. Add the potatoes, shake the pan once and then let them be. Do not disturb them for a minute or two. Check one before trying to shake the pan or stir them with a spoon — you want that edge to get crispy and it won’t get crispy if you try to move them too quickly.
- Once the fingerlings are browning nicely, shake the pan, toss in the herbs and give them a pinch more of kosher salt. Serve immediately. I like to eat mine with Sriracha. Yum!
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