Fingerling Potato Canapes Food

POTATO-BEEF CANAPES

Steps:

• Preheat the oven to 350 degrees F. Season the meat with salt and pepper. Heat 1 tablespoon olive oil in a small ovenproof skillet over medium-high heat. Add the beef and brown on all sides, about 6 minutes. Transfer the skillet to the oven; roast until a thermometer inserted into the meat registers 125 degrees F, about 30 minutes. Transfer to a cutting board; let rest 15 minutes.
• Meanwhile, put the potatoes in a saucepan, cover with cold water and add salt. Bring to a boil, then reduce the heat and simmer until just tender, up to 5 minutes. Drain and let cool.
• Mix the roasted peppers, shallot, vinegar, the remaining 1 tablespoon olive oil, the capers, garlic, rosemary, sugar, and salt and pepper to taste in a bowl. Thinly slice the beef and arrange on the potato rounds; top with the pepper salsa. Serve warm or at room temperature.

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.

FINGERLING POTATO CHIPS

Steps:

• Preheat oil to 350 degrees F.
• Thinly slice the potatoes and place in a bowl.
• In a large bowl, combine the paprika, salt, pepper, cilantro, and garlic, and set aside.
• Add the potatoes to the hot oil. Fry in batches until golden brown and crispy, about 2 to 4 minutes.
• Remove the chips from the oil, drain on paper towels and toss in the bowl with the seasoning.

FINGERLING POTATO POUTINE WITH CHILE BRAISED BEEF

Steps:

• Preheat the oven to 400 degrees F.
• Heat oil in a fryer or heavy-bottomed Dutch oven to 356 degrees F. Fry the potatoes in batches until golden and crispy, about 3 minutes. Drain well, transfer to a bowl and season with salt and pepper.
• Spread the potatoes in 8-ounce portions on 2 sheet trays (3 portions will fit on each tray). Top each portion with 2 to 3 ounces of the Chile Braised Beef and 2 to 3 ounces of the shredded cheese.
• Bake until the cheese is melted and lightly caramelized, about 5 minutes. Using a spatula, transfer the potatoes to a serving dish. Garnish each portion with parsley, bacon and 4 or 5 cloves of the simmered garlic. Serve with the gravy on the side.
• Preheat the oven to 325 degrees F.
• Heat a large roasting pan over high heat, then add the oil. Season all sides of the beef liberally with salt and pepper. Sear the roast well on all sides. Transfer to a plate. Add the garlic, celery, carrots and onions to the pan.
• Season with salt and pepper while stirring. When vegetables color slightly, add the tomatoes and stir for 1 to 2 minutes. Deglaze the pan with the wine and reduce. Pour in the chicken stock and bring to a simmer.
• Add the oregano, thyme, red pepper flakes and bay leaves. Turn off the heat and place the roast in the liquid. Cover tightly with plastic wrap and foil. Place the pan in the oven and braise until it is fall-apart tender, 4 to 4 1/2 hours. (Check it at 4 hours.) Your kitchen will smell fantastic.
• Transfer the roast to a large bowl, then strain the braising liquid into a 4-quart saucepan. Bring to a boil over high heat and reduce until it becomes thick and syrupy, about 30 minutes. Keep a close eye on the reduction near the end to prevent it from burning.
• Meanwhile, shred the beef, removing any fat and connective tissue. Add the finished reduction to the shredded beef and mix well.
• Heat a 2-quart saucepan over medium-high heat, then add 1 tablespoon of the oil. Add the onions, oregano and thyme and season with salt and pepper. Reduce the heat to medium and stir until the onions are light brown. Add the tomato paste and cook, stirring, for 2 to 3 minutes.
• Add the red pepper flakes and deglaze with the wine. Pour in the chicken stock, increase the heat to high and bring to a simmer. Whisk in the beef base, balsamic vinegar and tamari, then simmer for 10 minutes. Strain out the solids, return the liquid to the pot and bring back to simmer.
• Meanwhile, in a small bowl, whisk together the remaining 1/2 cup oil into the flour to make a roux.
• Add the roux to the simmering liquid while whisking vigorously. Simmer over medium-low heat for 10 to 20 minutes, skimming off any surface foam that develops. Taste for seasoning, adding salt and pepper as desired.

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.