fingerling

Zinc-Rich Fingerling Potatoes

What’s Cooking in Gail’s Kitchen? Time To Eat: Zinc-Rich Fingerling Potatoes! I think I mentioned how much I like “grazing” through my meals. The reality is, as I’ve aged and adjusted to health challenges, my appetite has wained quite a bit. It would help if I got hunger pangs, but that doesn’t seem to be happening either. Soooo, when a dish like these broiled salt and vinegar fingerling potatoes comes along, I have no guilt about adding a couple of side sauces for dipping and calling it a meal. I promise I’ll vouch for you, too.

ZINC-RICH FINGERLING POTATOES

Ingredients:

1 pound fingerling potatoes, sliced horizontally

2 cups white vinegar

1 tablespoon plus 1 teaspoon kosher salt

2 tablespoons olive oil

1/4 teaspoon black pepper

Tzatziki Dip, for serving

Blue Cheese Dressing, for serving

Instructions:

In a pot, combine fingerling potatoes, white vinegar, and one tablespoon kosher salt. If the liquid does not cover the potatoes by 1/4”, add a little water until it does. Bring to a boil, then lower the heat to Simmer. Cook until fork-tender, about 8 minutes. Allow the potatoes to cool in the liquid for 30 minutes. Drain well; pat potatoes dry with paper towels. Preheat the broiler on High setting. Arrange the potato halves in a single layer on a baking sheet sprayed with nonstick oil. Brush the potatoes with olive oil; then sprinkle with remaining kosher salt and black pepper. Broil until lightly browned, about 7 minutes. Then flip the potatoes over and brown the other side, about 5 minutes longer.

Oregano Roasted Fingerling Potatoes

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Oregano Roasted Fingerling Potatoes! Seasoning can change the taste of anything, especially when using fresh herbs. This is the time of year when I get excited about nurturing my herb garden. The hardier herbs, like mint, chives, and thyme withstand the winter months and breakthrough in the Spring with vim and vigor. Other favorites require renewing annually; rosemary, basil, cilantro, dill, and oregano are among them. Today’s recipe partners the delicate new fingerling potatoes, which grow small and narrow to live up to their name, alongside robust bleu cheese crumbles and the earthy flavor of fresh oregano. Together they produce a rustic dish characteristic of the south of France, Italy, and Greece. Enticing, isn’t it?

OREGANO ROASTED FINGERLING POTATOES

Ingredients:

1.5 pound bag of petite fingerling gourmet potatoes

1/4 cup vegetable oil

1 teaspoon sea salt

3 teaspoons dried oregano

1/2 cup bleu cheese crumbles

1/4 cup fresh oregano, chopped

Instructions:

Preheat the oven to 350°. Pour vegetable oil on a baking sheet to coat the pan with a thin layer. Using a 2-quart pan on the stovetop, cut fingerling potatoes in half and place in the pan with enough water to cover. Add sea salt. Bring to a boil; cook for 7-8 minutes. Drain well. Set aside. Sprinkle dried oregano over potatoes. Cover pan with lid and shake vigorously to slightly loosen potato skins. Carefully transfer oregano potatoes to the baking sheet. Turn to coat in oil. Bake 30-40 minutes until skins are golden and crispy. Turn occasionally to cook evenly. Once the potatoes are crisp on the outside and tender on the inside, transfer fingerling potatoes to a serving platter. Add bleu cheese crumbles and freshly chopped oregano. Serve immediately.

Oregano Roasted Fingerling Potatoes

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Oregano Roasted Fingerling Potatoes! Seasoning can change the taste of anything, especially when using fresh herbs. This is the time of year when I get excited about nurturing my herb garden. The hardier herbs, like mint, chives, and thyme withstand the winter months and breakthrough in the Spring with vim and vigor. Other favorites require renewing annually; rosemary, basil, cilantro, dill, and oregano are among them. Today’s recipe partners the delicate new fingerling potatoes, which grow small and narrow to live up to their name, alongside robust bleu cheese crumbles and the earthy flavor of fresh oregano. Together they produce a rustic dish characteristic of the south of France, Italy, and Greece. Enticing, isn’t it?

OREGANO ROASTED FINGERLING POTATOES

Ingredients:

1.5 pound bag of petite fingerling gourmet potatoes

1/4 cup vegetable oil

1 teaspoon sea salt

3 teaspoons dried oregano

1/2 cup bleu cheese crumbles

1/4 cup fresh oregano, chopped

Instructions:

Preheat the oven to 350°. Pour vegetable oil on a baking sheet to coat the pan with a thin layer. Using a 2-quart pan on the stovetop, cut fingerling potatoes in half and place in the pan with enough water to cover. Add sea salt. Bring to a boil; cook for 7-8 minutes. Drain well. Set aside. Sprinkle dried oregano over potatoes. Cover pan with lid and shake vigorously to slightly loosen potato skins. Carefully transfer oregano potatoes to the baking sheet. Turn to coat in oil. Bake 30-40 minutes until skins are golden and crispy. Turn occasionally to cook evenly. Once the potatoes are crisp on the outside and tender on the inside, transfer fingerling potatoes to a serving platter. Add bleu cheese crumbles and freshly chopped oregano. Serve immediately.