Especially when they're cut in half.
They look like little small fingers.
Maybe even toes.
That was gross, wasn't it?
The fingerlings up above are the orange French fingerlings. They look pinkish. There's a couple over to the left too.
The lighter yellow ones to the left here are the Russian Banana fingerling potatoes.
The dark purple ones are the purple Peruvian.
This is a package of all three fingerlings which I purchased at HyVee, it was $3.97 for 1.5 lbs.
I split the potatoes lengthwise for cooking.
And these are the pink/orange French fingerlings cut in half the
using the same recipe a couple weeks apart.
This is how both dishes came out.
And the mixed fingerlings, I made with t-bone two weeks later.
Tim and I much preferred the orange French fingerlings on the left. They were a more delicate flavor and actually a lot more tender the the Purple Peruvian ones. I bought the French fingerlings at New Pioneer Coop and they were about $3 or so as well for 1.5 or 1 lb.
For these fingerling potatoes, I used a recipe from Avec Eric's website www.aveceric.com and these fingerlings are absolutely fantastic.
Eric Ripert is a famous chef and co-owner of Le Bernardin in New York City.
This recipe is sooo easy!!!
Don't blink or you'll miss the directions, that's how fast this comes together.
I cut these potatoes up in half, but you wouldn't have to.
You could cut them lengthwise like normal people but honestly, I like the fluffy insides when they're not cut lengthwise. That's why I cut them this way.
That's a lie, I cut them wrong by mistake but I'm glad I did, because they really are fluffier this way.
Place the fingerling potatoes on the baking sheet with the garlic cloves. Drizzle with olive oil and season with salt and white pepper. Add the rosemary and thyme...
And then get ready to put them in the oven at 400 for 20 - 25 minutes.
And they will come out of the oven looking like this, all nice and crusty and tasty, yet soft inside...Mmmmmmm
Oh my gosh, my mouth is watering.
Plate up yer meal...
there are no words for this divine loveliness.
See the red sauce on the plate up there?
That is a Red Wine Butter Sauce for beef tenderloin; a recipe by Eric Ripert as well and it was fabulous.
Roasted Fingerling Potatoes with Garlic, Rosemary and Thyme
From www.aveceric.com, Website of executive chef Eric Ripert of New York’s Le Bernardin restaurant
He is also the author of the cookbook Avec Eric: A CulinaryJourney with Eric Ripert
Courtesy of www.turnkeyqualitycars.com
3 to 3 ½ pounds fingerling potatoes, washed
¼ cup olive oil
2 heads garlic, cloves separated
4 springs rosemary
4 springs thyme
3 tablespoons butter
- fine sea salt and freshly ground white pepper to taste
Preheat oven to 400°F.
Cut the fingerling potatoes in half and place the fingerling potatoes in a large baking sheet with the garlic cloves.
Drizzle the olive oilover the potatoes and garlic and season to taste with salt and pepper. Add the rosemary and thyme sprigs and roast the fingerlings until golden brown and tender about 20 to 25 minutes.
Remove the pan from the oven and toss with butter. Serve hot.
Talk at ya next