Fingerling Potatoes With Butter And Thyme Food

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.

BRAISED FINGERLING POTATOES WITH THYME & BUTTER

Steps:

• Leave the potatoes whole if less than 1 inch in diameter; halve them lengthwise if fatter. Arrange the potatoes in a single layer in a 12-inch skillet. They will be crowded, but they shouldn't be stacked. Tuck the thyme sprigs between the potatoes. Cut 3 Tbs. of the butter into 3 pieces. Add the butter, 3/4 tsp. salt, and a few generous grinds of pepper to the potatoes. Pour over just enough water to almost cover the potatoes (about 2 cups). Partially cover and bring to a gentle simmer over medium heat. Simmer, stirring gently once or twice, until the potatoes are tender when pierced with a skewer, about 25 minutes. (If the water threatens to dry up before the potatoes are tender, add another 1/2 cup.) Transfer the potatoes to a serving dish with a slotted spoon. Increase the heat to high and boil the remaining liquid, uncovered, until it's reduced to a buttery glaze, 5 to 8 minutes, depending on the amount of liquid. Remove the thyme sprigs (most of the leaves will have fallen off). If you would like a richer sauce, swirl in the remaining 1 Tbs. butter. Pour the glaze over the potatoes and serve immediately.

GARLIC ROASTED CHICKEN WITH FINGERLING POTATOES AND BACON

Steps:

• Whisk water and salt in large bowl til salt dissolves. Stir in smashed garlic, thyme sprigs, bay leaves and peppercorns. Add chicken. Cover and chill at least 3 hours or overnight.
• Preheat oven to 350. Place whole unpeeled garlic cloves and oil in small ovenproof dish; toss to coat. Cover and roast til tender, about 45 minute Cool slightly and peel.
• Meanwhile, place potatoes in med saucepan. Cover with cold water. Boil til tender, about 15 minute Drain and let stand til cool enough to handle. Peel potatoes. (Garlic and potatoes can be prepared 1 day ahead. Cover seperately and chill).
• Preheat oven to 400. Cook bacon in heavy large pot over med til brown. Using slotted spoon, transfer bacon to paper towel to drain. Increase heat to med-high. Drain chicken and pat dry. Add chicken, skin side down to bacon drippings in pot. Cook til brown, about 5 min per side. Transfer chicken to rimmed baking sheet. Bake chicken til cooked through, about 25 minute Tent with foil to keep warm.
• Return bacon to pot. Stir over med-high heat 30 seconds. Add broth, bring to a boil, scraping up browned bits. Boil til reduced to 2 cups, about 8 minute Add butter; whisk until blended. Stir in parsley, thyme, potatoes, and roasted garlic; stir to warm through. Season with salt and pepper.
• Divide potatoes and garlic among plates. Top each with a chicken breast. Drizzle remaining sauce over.

TRY THESE BRAISED FINGERLING POTATOES WITH OREGANO AND THYME

Steps:

• Preheat oven to 375°F. Heat olive oil and unsalted butter in a large ovenproof skillet over medium-high. Add thinly sliced white onion and fingerling potatoes, halved lengthwise; cook 8 minutes. Add unsalted chicken stock, 3 oregano sprigs, and 2 thyme sprigs. Cover; bake for 10 minutes. Discard oregano and thyme. Sprinkle with chopped oregano, 1 tsp. chopped thyme, kosher salt, and black pepper.

CORN CHOWDER WITH FINGERLING POTATOES & SMOKED BACON

Steps:

• Cook bacon in a large pot oven over medium heat until crisp. Remove bacon from pan and set aside to drain on paper towels.
• Add butter and onion to drippings in pan and cook 8 minutes or until tender, stirring occasionally.
• Add flour and stir to coat onions. Continue to cook until flour has turn a very pale, golden color, one or two minutes.
• Add corn, chopped thyme, cayenne pepper, and garlic to pan, and stir to combine.
• Cook for 30 seconds, stirring constantly. Stir in broth, cream, and potatoes.
• Cover, turn heat to high and bring to simmer. Reduce heat to medium low and cook 10 to 15 minutes or until potatoes are tender and the broth has thickened, stirring frequently.
• Season with salt and black pepper. To serve, ladle into bowls and sprinkle with the reserved crumbled bacon and thyme leaves.

SURF & TURF WITH MAîTRE D' BUTTER AND CRISPY DUCK FAT FINGERLING POTATOES

Steps:

• For the maître d' butter: Put the butter, parsley and lemon zest and juice in a large bowl. Mix with an electric hand mixer until all of the ingredients are incorporated and the butter is smooth. Season to taste with kosher salt.
• For the court bouillon: Set up a large pot of boiling water and season liberally with kosher salt. It should be as salty as the sea. Add the white wine, coriander seeds, black peppercorns, celery, garlic, onions, thyme and bay leaves. Squeeze the lemon into the water, add to the pot and simmer for 10 to 12 minutes.
• For the lobster: Add the lobster to the court bouillon, cover the pot and cook for 10 minutes. Transfer the lobster to a sheet tray to cool. Remove the claws and knuckles and take the meat out of the shells. Slice the lobster in half lengthwise through the body and the tail. Remove any roe from the cavity.
• Heat a small saute pan over medium-high heat with the olive oil. Add the shallots, sprinkle with kosher salt and cook, stirring occasionally, until the shallots are translucent, 3 to 4 minutes. Add the halved lobster bodies, flesh-side down, and sear for 2 minutes. Remove the lobster, then spread the inside with some of the maître d' butter. Add the claw and knuckle meat into the pan, sprinkle with kosher salt and cook for 1 to 2 minutes. Toss in the chives and stir to combine, then turn off the heat.
• For the steak: Preheat the oven to 400 degrees F. Heat the canola oil in a large cast-iron pan over medium-high heat. Season the steak on all sides liberally with kosher salt and black pepper. Place each steak upright on its fat-cap side onto the pan and nestle the steaks next to each other so they stand up. Cook until the fat renders down, 5 minutes. Turn the steak onto one of the flat sides and sear until a crust forms, about 4 minutes, then flip the steak and continue to cook until a crust forms, another 4 minutes. Add the butter, garlic, rosemary and thyme to the pan. Tilt the pan and baste the steak with the butter and aromatics. Transfer the steaks to a sheet tray lined with a rack. Spoon some of the leftover butter and aromatics over the steak. Transfer to the oven and cook for 10 minutes or until a thermometer inserted into the center registers 130 degrees F for medium rare. Transfer the steaks to a cutting board and let rest for 5 to 10 minutes. Slice the steak against the grain.
• For the potatoes: Bring a medium saucepan of water to a boil and season generously with kosher salt. Add the black peppercorns, garlic and thyme. Reduce the heat and simmer for 10 minutes. Add the potatoes and cook until fork tender, 15 minutes. Drain the potatoes and let them cool. Smash the cooled potatoes lightly with the palm of your hand until flattened. Heat the duck fat in a nonstick pan over medium-high heat. Add the potatoes in a single layer, add the rosemary, then reduce the heat to medium and cook until golden brown and crispy, flipping halfway through, 5 to 7 minutes. Season to taste with kosher salt.
• To serve: Fill the lobster halves with the claw and knuckle meat and plate alongside the sliced steak and crispy duck fat potatoes. Serve with additional maître d'butter if desired.

FINGERLING POTATOES WITH BUTTER AND THYME

Steps:

• Place potatoes in medium saucepan; pour enough cold water over to cover. Add thyme sprigs, butter, and salt. Bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are just tender when pierced with skewer, about 10 minutes. Drain. DO AHEAD_Can be made 2 hours ahead. Transfer to baking sheet; cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 7 minutes._

BUTTERED FINGERLING POTATOES

Steps:

• Place potatoes in a saucepan. Cover with water and bring to a boil. Cook until fork tender. Drain and return potatoes to pot. Stir in butter, season with salt and pepper, and sprinkle with chopped parsley. Serve warm.

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.