Fingerling potatoes make delicious side dishes and have a richer, buttery texture than yukon gold potatoes. Here are two easy ways to serve your french fingerlings:
1. Easy (roasted): Pre-heat oven to 375 degrees. After washing potato skins roughly chop potatoes in halves or fourths, depending on their size. Place in a small roasting pan and drizzle with olive oil. Sprinkle rosemary, salt and pepper over potatoes. Roast in the oven for 30-40 minutes or until tender.
2. Moderate (boiled): Garlic Mash Potatoes
Ingredients:
fingerling potatoes
butter
garlic
heavy cream or half in half
After washing potatoes skins, fill a large saucepan with water and bring it to a boil on high heat. A single side serving uses about 2-3 small fingerlings. Place potatoes in water and boil for approximately 20 minutes or until tender. Once potatoes are tender all the way through strain them and cut potatoes in half. Place potatoes in a medium mixing bowl and with a potato masher, mash the potatoes (with skin for extra fiber) until they all reach a smooth consistency. A single serving of potatoes needs 1/2 tsp garlic, 1 Tb of butter and 2 Tb cream. In a small sauce pan melt butter. Sautee garlic for 1 minute and then add heavy cream or half in half.
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