Steamed Fingerling Potatoes In White Wine Food

PERFECT FINGERLING POTATOES

Steps:

• In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.

ROASTED FINGERLING POTATOES WITH FRESH HERBS AND GARLIC

Steps:

• Preheat oven to 500 degrees F and place a baking sheet inside to heat.
• Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

DILL FINGERLING POTATOES

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.

FINGERLING POTATOES WITH AIOLI

Steps:

• Rinse the potatoes and put them in a large saucepan. Cover them with cold water, add 1 tablespoon of salt, and bring to a boil. Simmer uncovered for 15 to 20 minutes, until they are just tender. Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5 to 10 minutes.
• For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes.
• Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste. With the processor running, slowly pour the oil into the bowl through the feed tube and process until it is the consistency of thick sour cream. Place in a serving bowl.
• Slice the potatoes in half and place them on a serving plate. Sprinkle with salt and pepper, and decorate with the chopped chives. Serve with the aioli.

STEAMED FINGERLING POTATOES IN WHITE WINE

Steps:

• Peel potatoes, putting them in a bowl of cold water as peeled to prevent discoloration. Drain potatoes, then steam in a steamer set over boiling water, covered, until tender, 18 to 20 minutes.
• Toss hot potatoes with wine in a large bowl, then add oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss again. Cool to room temperature.

STEAMED FINGERLING POTATOES WITH CREME FRAICHE

Steps:

• Place potatoes in a steamer basket over 1" simmering water. Cover and steam until tender, 15-20 minutes.
• In a saucepan, mash half of the potatoes with a potato masher or ricer.
• Add remaining potatoes, butter, creme fraiche, fleur de sel (or kosher salt) and pepper.
• Gently stir to combine.
• Transfer potatoes to a serving bowl.
• Garnish with creme fraiche, basil and chives.
• *Fleur de Sel is available online at chefsshop.com or at specialty food markets. It is sea salt.