Baby Baked Fingerling Potatoes Food

CRISPY FINGERLING POTATOES

Steps:

• Put the potatoes into a large pot and cover them with water. Add a big pinch of salt, then cover, and put over high heat. Bring to a boil, uncover, and cook just until the potatoes start to soften but are not cooked all the way through, about 10 minutes. Drain the potatoes and return them to the warm pot. Shake the potatoes around to roughen up the sides and to let them dry out. Put them into a bowl.
• Preheat the oven to 425 degrees F. Put a baking sheet in the oven to preheat.
• Add the olive oil, grill seasoning, paprika and pepper, to taste, to the potatoes and toss to coat. Spread the potatoes out onto the preheated baking sheet and roast them until they are cooked through and crispy, about 20 to 25 minutes, flipping the potatoes once halfway through the cooking time. Remove the potatoes from the oven to a serving bowl and serve.

BABY BAKED FINGERLING POTATOES

Steps:

• Preheat the oven to 400 degrees F. Brush a large rimmed sheet tray with 1 tablespoon olive oil.
• Heat a heavy-bottomed skillet over medium-high heat and cook the bacon until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate.
• Place the potatoes on the prepared sheet try, drizzle with olive oil and season liberally with salt and pepper.
• Place the sheet try in the oven and roast until the potatoes are golden brown, 30 to 35 minutes.
• In the meantime, in a small mixing bowl, combine the creme fraiche and chives and season with salt and pepper.
• Remove the potatoes from the oven and transfer to a serving platter cut-side up. Dollop each roasted potato with the creme fraiche mixture and top with the crisp bacon bits and remaining chives.

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.

ROASTED FINGERLING POTATOES

Steps:

• Preheat the oven to 375.
• In a small bowl, do a quick mix of the rosemary, garlic, paprika, cayenne, salt and pepper then set aside.
• In another bowl, whisk together the worcestershire and olive oil.
• Evenly spread the potatoes on a large baking sheet then drizzle with the wet ingredients and finally sprinkle the herbs over the top. Toss everything together until everything is well coated.
• Roast for 40-45 minutes, tossing twice during the cooking process, or until potatoes are completely tender and cooked through and a golden brown color. Serve immediately.

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.

ROASTED NEW/ FINGERLING POTATOES

Steps:

• preheat oven to roast at 450°F.
• in a casserole dish add potatoes, olive oil, fresh thyme, salt, pepper, and the leaves of 1 sprig of rosemary, crushed.
• roast for 20 minutes, turn and roast 20 minutes more.
• garnish with rosemary sprig.

OVEN ROASTED FINGERLING POTATOES

Steps:

• Wash potatoes.
• place potatoes in shallow roasting pan.
• Rub potatoes with oil and seasonings.
• Pour broth over potatoes and bake at 380 til crispy skins and tender inside stirring every 20 minutes.

GLAZED FINGERLING POTATOES AND BABY VEGETABLES

Steps:

• Combine all ingredients except water and butter in a deep 12-inch heavy skillet or wide 3- to 6-quart heavy pot and toss to coat with oil. Add water to skillet and bring to a boil. Cover skillet tightly and simmer vigorously over moderate heat, shaking skillet occasionally, until vegetables are tender, about 10 minutes.
• Transfer vegetables with a slotted spoon to a platter, discarding thyme sprigs, then boil cooking liquid 1 minute to emulsify oil. Remove from heat and add butter, swirling skillet until butter is incorporated. Pour sauce over vegetables.

GARLIC BABY POTATOES

Steps:

• In a large bowl, combine the first seven ingredients. Add potatoes; toss to coat. Transfer potatoes to a greased 9-in. square baking pan; drizzle with garlic mixture. , Cover and bake at 350° for 40 minutes, stirring every 10 minutes. Uncover; bake 10-20 minutes longer or until potatoes are tender.