Local markets make room for sections of colorful fingerling potatoes. More than once, I’ve made a detour with my shopping cart to investigate their interesting shapes and jewel-like colors. Fingerling potatoes are not to be confused with red potatoes or new potatoes. They are smaller, stubby finger-shaped tubers that are described to have a slightly creamy and/or nutty flavor. I was shopping at Costco and happened upon a large bin of fingerling potatoes packaged in 5 pound sacks containing at least 3-4 different varieties of fingerlings in one package! A great opportunity to give these tubers a try.
Like bringing home a bag full of candy on Halloween night, I eagerly emptied the contents of the 5 pound Gourmet Potatoes sack from Coscto to further marvel at the size, shapes and natural brillant colors of these stem tubers. On a gorgeous summer’s eve last week, I served a light, flavorful salad of an organic spring mix of baby lettuces, feta cheese, pine nuts and grape tomatoes; grilled a couple of filet mignons to medium perfection (compliments of my Grill-Meister himself, Hubby) and these fingerlings prepared as Roasted Parmesan Fingerling Potatoes. Add to this dinner scenario a glass (or two!) of Merlot or Pinot, a Teenie Cakes custom mix of favorite Chris Botti tunes, lovely company and conversation…Herein lies the ageless recipe to what a good meal is all about!
Serves 4
2 pounds fingerling potatoes, scrubbed and sliced in half, lengthwise
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 teaspoon fresh rosemary, finely chopped
2 tablespoons Parmesan cheese, finely grated
Coarse salt
Tellicherry peppercorns
Preheat oven to 400 degrees. Line a baking pan with foil. Set oven rack to middle position in oven.
In a small bowl, combine olive oil, garlic and rosemary. Arrange fingerlings on the prepared baking sheet, cut-side up. Using a small pastry brush, brush the olive oil mixture on the cut-side, evenly distributing the garlic and rosemary throughout the potatoes. Sprinkle with coarse salt, use a pepper grinder to distribute pepper to taste and sprinkle Parmesan cheese.
Place in oven and bake for 25-30 minutes, or until potatoes are tender and cooked through.
Fingerling Potatoes – These tubers come in beautiful colors.
citronetvanille says
I love the color mixture of those potatoes, it’s a simple dish, but the herbs and parmesan make such a difference, and I am getting hungry since I did not have dinner! simplicity as its best!
Cristina - Teenie Cakes says
Hi citronetvanille – You poor thing…no dinner! With all the gorgeous and amazing food you create and share! Yes, you’re absolutely right, simplicity at its best. Thanks Silvia.
Mac says
Gorgeous potatoes, and a yummy comforting recipe. What a perfect addition to a family dinner…and they’ll look pretty, too! Thanks for sharing. 🙂
Cristina - Teenie Cakes says
Hi Mac – a quick but flavorful side that presents itself well when serving. Thank you!
The Cilantropist says
I don’t have any idea why, but fingerling potatoes have such an awesome taste, they are truly unique. And roasting them, ah, just intensifies their flavor! Beautiful! 🙂
Cristina - Teenie Cakes says
I was surprised myself at how flavorful they are and quite distinct from russets or red potatoes. It’s the first time I’ve tried them out and I’m so jazzed to have found this mix sack at Costco to try ’em out!
Magic of Spice says
Heaven…looks and sounds fantastic!
Cristina - Teenie Cakes says
Hi Magic of Spice …thank you. They turned out an excellent side!
denise @ quickies on the dinner table says
How precious! The uncooked ones look like uncut, unpolished gems!
With great potatoes, I believe the less you do to them, the better! Obviously, we’re on the same page 🙂 These are just gorgeous – definitely agree to the parmesan!
Cristina - Teenie Cakes says
Thanks Denise…they are definitely quickies. Parmesan is the icing!
Belinda @zomppa says
Wonderful dish! Healthy and colorful.
Cristina - Teenie Cakes says
Thanks Belinda…they are colorful for potatoes. 🙂
Cristina - Teenie Cakes says
@Samantha: I actually thought they were red potatoes too, when passing them in the store. You’ll be able to tell by the texture and flavor that they’re not red potatoes. =)
@Diane {createdbydiane.blogspot.com}: Hi Diane – I heart potatoes too. I don’t think I’ve ever had a potato dish I didn’t like! 🙂
@ALICE: Hi Aunt Alice – I’m so glad to hear that she enjoyed it too! 🙂
@Island Vittles: Hi Theresa – Parm makes everything extra special, doesn’t it? (even like it on my popcorn!).
@Lisa {AuthenticSuburbanGourmet}: Hi Lisa – they were quite tasty and beautiful colors both before and after being cooked. Gives a nice presentation at the dinner (or lunch) table! 🙂
@Juliana: Many thanks Juliana!
@The Housewife: I agree…parmesan is an indulgence (so good!). =)
The Housewife says
I love roasted potatoes and the parmesan is an added indulgence! 🙂
Juliana says
Wow, nicely done…love the simplicity of this dish and it sure looks yummie!
Lisa { AuthenticSuburbanGourmet } says
Love the variety of colors and I bet they are just as delicious as they look!
Island Vittles says
great pics — I love the creamy texture of these potatoes…I can imagine how good they were with the parm on top! Theresa
ALICE says
Betty just told me this mornng about how great this dinner was! She loved it!!!!
Diane {createdbydiane.blogspot.com} says
I love the different colors! Potatoes are one of my favorites, they look delicious!
Samantha says
I’ve seen these potatoes in the store too but haven’t tried them. I thought they were a variation of red potatoes. Nice colors…will look for them at Costco. Thanks for sharing!
Monet says
Another great recipe. I love the colors of these petite potatoes…what a stunning summer side dish.