We love them. I mix them with olive oil, salt, pepper, and other assorted spices. Put on cookie sheet.
Bake in HOT oven (400)until done.

Also boil them and serve with butter, salt, and pepper.

Patti

HARICOT VERT AND ROASTED FINGERLING POTATO SALAD WITH ROSEMARY VINAIGRETTE

Serves 8 to 10

Ingredients:

3 pounds red fingerling potatoes
2/3 cup olive oil
1 clove garlic
1/4 cup red-wine vinegar
1 Tbs fresh rosemary leaves
(or 1 teaspoon crumbled dried),
plus rosemary sprigs for garnish
1 medium red onion, halved lengthwise
and sliced thin lengthwise
2 pounds haricot verts, cut in half crosswise
24 Kalamata or Niçoise olives, pitted and halved

Preparation:

Halve each potato crosswise, unpeeled.

In a large roasting pan, heat 1/3 cup of the oil in the middle of a preheated 425F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender.

Let the potatoes cool in the pan.

In a blender puree the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified.

In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry.

Into a kettle of boiling salted water, toss in the beans and cook for 5 minutes, or until they are crisp-tender. Drain them in a colander. Immediately refresh the beans under cold water and pat them dry.

In a very large bowl, combine the potatoes, the onion, the beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

ROASTED MIXED BABY VEGETABLES

Serves 6-8

Ingredients:

1/2 pound baby beets (red or gold or candy striped), peeled
1/2 pound baby carrots
1/2 pound fingerling potatoes, cut in half if large
1/2 pound cipollini onions
olive oil
salt
several sprigs of thyme

Preparation:

Toss the vegetables with enough olive oil to just coat.

Spread out in a single layer on a baking sheet and sprinkle with salt and add the thyme sprigs.

Roast, covered, at 375°F until easily pierced with a knife (about 50 minutes, depending on size of vegetables).

Toss with another touch of salt.

Serve warm or cold.

HONEY-DIJON ROASTED FINGERLINGS

Serves 6

Ingredients:

2 lbs fingerling potatoes (any kind or mixed)
2 Tbs olive oil
1 tsp kosher salt
1 Tbs fresh ground black pepper
1 Tbs Dijon mustard
1 Tbs honey
1 Tbs chives, fresh, chopped

Preparation:

Preheat oven to 425°.

Wash fingerling potatoes in cool water, pat dry, and set aside.

In a large mixing bowl toss together olive oil, salt, pepper, mustard and honey.

Add fingerlings to mixture and coat each potato well. Transfer fingerlings to a
13 x 9 baking dish.

Place in center of oven and bake fingerling potatoes uncovered 25 minutes or until easily pierced with a fork.

Garnish with chopped chives and serve immediately.

Joe

Oh Joe thanks for the Honey Dijon style! That sounds great. I love fingerlings. I normally just toss with olive oil, salt, pepper and garlic and roast at 425.

I just wash the potatoes well and cut slits in one kids...rather like slashing bread or making them look like large gnocci, and toss them with some EVOO, place in a shallow paking dish ( for just a few I use a pyrex pie plate,,,for more an 8 1/2 by 11 dish or even more a jelly roll pan) and sprinkle with kosher salt, a generous grinding of black pepper and crumbled rosemary leaves.
Roast at 375 for about 30 minutes until cooked through and the bottoms are a little brown....toss once during the cooking time.
Linda C

Thanks to all of you!

Roasting them will be quick and easy. Thank you for the tips on roasting them Linda and Patricalynn.

Joe, your recipes all sound great. I especially love the ones for the potato salad and the dijon style and I have the ingredients for those on hand.

Since I have a lot of them, I expect I will have the opportunity to try all of these suggestions. :-)

Carol

Here is one of my favorite fingerling recipes:

Russian Banana Fingerling Potato Salad

To Cook the Potatoes:
1 lb. Russian Banana Fingerling Potatoes
Water to cover
Salt

Scrub potatoes and place in a medium pot. Cover with cold water and add salt. Over medium heat, bring to a simmer and cook until you can just pass a knife comfortably through a potato. Remove from heat and strain.

To prepare the Salad:
1/4 cup Chicken Broth
2 tsp. Champagne Vinegar
1/2 tsp. Granulated Sugar
1/2 bunch Chopped Fresh Chives
Salt and freshly ground White Pepper

Combine broth, vinegar, sugar, chives and seasoning to taste. While still warm, rub (peel) skins from potatoes with the back of a pairing knife. (Not only is it easier to rub the skins while the potatoes are still warm, it is also important to combine the marinade or "dressing" with the potatoes while the potatoes are warm as they will better absorb the flavors). Pare and slice potatoes into 1/6 inch thick pieces. Place potatoes in a bowl and pour dressing over, stirring gently. Allow flavors and liquid to "draw" for at least 1/2 hour.

Note: This salad is best served at room temperature.

Lars

Thank you, Lars. I love warm potato salad and this recipe sounds delicious. Allowing the warm potatos to absorb the dressing.....makes my mouth water just thinking about it.

Carol

oooh these all sound so good! unfortunately I can rarely find them around here...

I found this on a blog called shutterbean...they are great - the pic is mine.
sometimes I have sliced them even thinner and they get really crispy.

Roasted Fingerling Potatoes:
from Shutterbean: "I slice up fingerling potatoes so they are thin. I put them on cookie sheet with lots of olive oil, salt & pepper and sometimes IÂll splash some garlic powder into the mix. That goes in the oven at 425 degrees. It usually takes about 20 minutes total-give or take. I flip them around half way so they donÂt get burnt or stick to the pan. I usually save all the crispy ones and devour them, secretly in the kitchen.
We used to fight over the crispiest potato in my family. ItÂs a habit that I havenÂt broke. Sometimes if my husband gets a really crispy one- he puts it on my plate. Now thatÂs love! To make the potatoes look extra fancy, top with some chopped parsley. "

Here's a good one I have made several times.

Here is a link that might be useful: Alice Water's Braised Fingerling Coins

For me, it's hard to beat roasted potatoes. That picture solidifies that for me.

This recipe is from the Biltmore Estate Cookbook that my Cooking Forum friends gave me on my birthday when we had our PFPP. It's an impressive side dish for company!

Biltmore Fingerling Potato Gratin
8 ounces bacon, cut into thin strips
8 ounces pearl onions
1 1/2 pounds fingerling potatoes, cooked
4 ounces crumbled Gorgonzola cheese
salt and pepper

Preheat oven to 350. Cook bacon until crisp and brown. Remove bacon and add onions to the drippings. Reduce heat and cook until onions are caramelized.

Combine bacon, onions, potatoes, and cheese in a bowl and mix gently. Season lightly with salt and pepper taking care not to over salt as the bacon and cheese are salty. Spoon into a buttered dish and bake until the cheese melts and the potatoes are heated through.

Yum, more recipes. Thank you. It was 73 degrees here today. I worked in the garden all day and needed a quick meal so we threw some steaks on the grill and I fixed the roasted fingerlings along with some asparagus and it was good, easy and fast! I've copied all these recipes and will try them.

You know, on some forums new posters are sort of ignored. I find all of you to be so kind and helpful to everyone who posts, including me. You have no idea how much it is appreciated.

Carol