Sweet Potato Fingerlings Recipes

ROASTED GARLIC-PARMESAN FINGERLING POTATOES

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.

PERFECT FINGERLING POTATOES

Steps:

• In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.

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.

CRISPY SMASHED FINGERLING POTATOES

Steps:

• Bring the potatoes to a boil in salted water, then reduce to a simmer until they can be pierced with a paring knife, but are not fully cooked; about 15-20 minutes.
• Carefully transfer the hot potatoes to a cutting board and let them cool enough to handle and dry off any excess water.
• Smash the potatoes on a cutting board with the back of a spatula to slightly flatten them.
• Heat enough canola oil to cover the bottom of a 12" cast iron skillet over medium-high heat just until it starts to shimmer. A good amount of oil is required to crisp the potatoes without burning them.
• Carefully place the par-cooked potatoes into the hot skillet and cook on each side until golden brown and crispy.
• Remove the potatoes from the skillet with a slotted spatula, then immediately season well with kosher salt & freshly ground pepper, and toss with fresh herbs.

ROASTED FINGERLING POTATOES

Steps:

• Place a rimmed baking sheet on the middle oven rack. Preheat to 450 degrees F.
• Toss potatoes, garlic, oil, salt and pepper together in a large bowl. Spread on the hot baking sheet; roast, stirring halfway through, until tender and golden brown, about 20 minutes. Sprinkle with rosemary, if desired. Serve immediately.

SWEET POTATO FINGERLING'S

Steps:

• 1. Potato Prep: Bake the potatoes in the microwave for about 6 minutes or until fork tender. Cool and peel; place in a medium bowl and mash with the brown sugar, cinnamon,salt and pepper and potato flakes and gently stir to combine. Shape into nuggets about 1 inch wide and 1 1/2 inch long.Wrap a piece of bacon around each finger tot.Secure with toothpick if needed in each end.(if mixture too thin add a bit more potato flakes). --- Note: If you do not want to use bacon you can roll the fingerling's in panko crumbs only.
• 2. Place oil in skillet and heat to 350^. Add a few fingerling's at a time to the hot oil and fry for 1 minute until golden brown and crisp, about 4 minutes more. Transfer to paper towel- lined cookie sheet to drain- keep warm in 200^ oven.Serve warm with your choice of sauce... --- Note: gently move and turn fingerling's in oil to brown on all sides.
• 3. Pineapple Sauce: Combine all ingredients in a saucepan for 20-25 minutes, stirring until it starts to thicken. Remove from heat and cool slightly. --- Cranberry: Combine all ingredients and mash up cranberry jelly and add it to the pan. Bring to a boil over medium high heat for 2 minutes or until thickened. --- Brown Sugar: Combine cornstarch and whisk until smooth. Stir in brown sugar. Cook over medium heat, stirring for 4 minutes. Remove from heat and stir in pineapple juice. Return to heat and boil until thick and smooth. Add vanilla and stir until blended.

SMASHED FINGERLING POTATOES

Steps:

• Slip the potatoes into a large pot of cold water, and bring to a boil. Add a few large pinches of salt, and simmer until just tender, about 10 minutes. Drain, and let cool for about 20 minutes.
• Once the potatoes are cool enough to handle, place them on a sheet tray and gently press them down to flatten. (It helps to use the edge of a large clean chef's knife, pressing the potatoes down flat one at a time, until they flatten to a 1 1/2-inch thickness.) Drizzle on the olive oil, and add the garlic, rosemary, salt, and pepper. Gently toss until the potatoes are well coated.
• Heat your grill to medium heat. Remove the potatoes from the sheet tray, and grill them until they are golden brown and crisp, about 4 or 5 minutes per side.
• Remove the crispy potatoes to a platter. Give them a taste, and add more salt and freshly ground black pepper if necessary.
• NOTE
• The trick here is to not overboil your potatoes. You don't want the potatoes to crumble and fall through your grill grates!