FINGERLING POTATOES

#FACTS There are more than 600 varieties of potatoes sold throughout the United States.
Each of these varieties fit into one of seven potato type categories: russet, red, white, yellow, blue/purple, fingerling and petite. Fingerling color and shape are a welcome visual addition to any dish. Pan-frying and roasting enhance their robust flavor and showcase their wonderful nutty or buttery tastes. Consider fingerlings as a change-of-pace foundation for a unique potato salad. Split fingerlings lengthwise and oven-roast to serve as a small-plate or side-dish alternative to fries, with a flavor dipping sauce, like spicy ketchup, romesco, or sriracha mayo.

Potatoes are a very popular food source. Unfortunately, most people eat potatoes in the form of greasy French fries or potato chips, and even baked potatoes are typically loaded down with fats such as butter, sour cream, melted cheese and bacon bits. Such treatment can make even baked potatoes a potential contributor to a heart attack. But take away the extra fat and deep frying, and a baked potato is an exceptionally healthful low calorie, high fiber food that offers significant protection against cardiovascular disease and cancer.

Potatoes are a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid.

Potatoes also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals.

HOW TO ROAST FINGERLING POTATOES

INGREDIENTS
1 Pounds Fingerling potatoes
2 Tablespoons Olive oil (plus a little more to drizzle in Baking Dish
1 Onion, halved and cut 1/4″ slices
Parsley, chopped

STEP 1. Preheat oven to 450 degrees. You will bake them for 40-45 mins. or until the potatoes have browned on the bottom. Make sure to cook on the middle rack. Don’t cook on bottom rack or they might burn.

STEP 2. Wash your potatoes then cut them in half lenghtwise. Cut the tips off the onion then cut it in half and remove the skin, then slice about 1/4″ thick. You can use a red onion if you prefer.

STEP 3. Drizzle 2 tbsp oil over the potatoes and mix well with salt and pepper so the oil coat the potatoes evenly. Let sit in the bowl for about 10 minutes to let the flavors release a bit before cooking.

STEP 4. Drizzle a little extra oil in your baking dish. Now here is the trick to get them nice and crispy: lay them flat on the cut side of the potatoes. DONT FLIP OR MIX THEM AFTER YOU START COOKING THEM!!! You want the potatoes to crisp on the bottom.

STEP 5. Next, roughly spread the onions on top and Place in your oven, set timer for 35 minutes, then check on them. Cook 10 more mins or until browned!

STEP 6. Take a spatula out to remove them from the baking dish and Voila – crispy, full of flavor, and delicious roasted fingerling potatoes. Chop up a little parsley and sprinkle on top for a little garnish!

 

 

 

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