Stovetop Cracked Fingerling Potatoes Recipe 425

CRISPY FINGERLING POTATOES

Steps:

• Put the potatoes into a large pot and cover them with water. Add a big pinch of salt, then cover, and put over high heat. Bring to a boil, uncover, and cook just until the potatoes start to soften but are not cooked all the way through, about 10 minutes. Drain the potatoes and return them to the warm pot. Shake the potatoes around to roughen up the sides and to let them dry out. Put them into a bowl.
• Preheat the oven to 425 degrees F. Put a baking sheet in the oven to preheat.
• Add the olive oil, grill seasoning, paprika and pepper, to taste, to the potatoes and toss to coat. Spread the potatoes out onto the preheated baking sheet and roast them until they are cooked through and crispy, about 20 to 25 minutes, flipping the potatoes once halfway through the cooking time. Remove the potatoes from the oven to a serving bowl and serve.

ROAST FINGERLING POTATOES

Steps:

• Preheat oven to 425 degrees.
• Place potatoes in a bowl and drizzle with olive oil. Sprinkle with salt and pepper and rosemary leaves.
• Toss well to coat.
• Place on a baking sheet in the oven for 30 minutes.

STOVETOP CRACKED FINGERLING POTATOES RECIPE - (4.2/5)

Steps:

• You will need a skillet with a tight fitting lid. Using either a rubber mallet, rolling pin or a heavy pan, "whack" each potato so that you see a small crack (fissure). Be careful, or pieces of potato can go flying everywhere! Heat oil in skillet to a medium high heat. Add potatoes and season with kosher salt & pepper. Add fresh herbs. Put the lid onto the skillet. Allow the potatoes to cook at medium high for 2-3 minutes; shake skillet every 2-3 minutes until they start to look browned. Reduce heat to medium low for approx 20-30 minutes. The larger the potatoes, the longer it will take. When the potatoes are fork tender, remove lid and add garlic and shake the skillet to distribute evenly. Allow moisture to evaporate, turn off heat and serve.

CHEESY OVEN ROASTED FINGERLING FRIES

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, toss together the halved potatoes, olive oil, butter, garlic salt and freshly cracked black pepper.
• Tear 4 large sheets of Reynolds Wrap® Aluminum Foil, each about 16 inches long. Divide the potato mixture evenly between the sheets of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place the packets on a baking sheet and transfer to the oven. Cook for 25 minutes.
• Remove one packet from the oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Check to see if the potatoes are fully cooked and fork tender; if not, return to the oven for 5 more minutes.
• Once cooked, open up the packets and top each portion of potatoes with cheese and herbs. Let the cheese melt before serving. Season with salt and pepper to taste.

SPECTACULAR FINGERLING POTATOES

Steps:

• Preheat oven to 425°. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain. Transfer to a greased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over potatoes and toss to coat., Bake, uncovered, 8-10 minutes or until tender, stirring once.