Fingerling potatoes are starting to show up on many restaurant menus, but you don't need to eat out to enjoy them. Fingerlings remind me of the traditional "new" potato with its thin, smooth skin that is easy to clean. Fingerlings may be yellow, red, or even purple in color and are usually 1-2 inches in diameter and 2-3 inches long...often in the shape of a finger. They may be mashed, sauteed, boiled, or roasted, and they also make great crispy chips.
We currently have a nice crop of red fingerling potatoes at Findlay Market. One gentleman yesterday wondered how he could ever peel such tiny potatoes. I explained that it's not necessary to peel potatoes with such a thin skin, and in fact, the skin adds to the flavor and the color adds to the presentation. He was a little hard to convince, but I think I opened his eyes to a new thing. Sometimes we get in a habit of always buying the same kinds of produce. Like my customer yesterday, maybe it's time you try something different from Daisy Mae's Market. So if you're ready for a new kind of potato, here's a simple recipe for roasting some fingerlings:
Roasted Fingerling Potatoes
Ingredients: 2 lbs. fingerling or new potatoes, sea salt (to taste), 2 T. olive oil, 2 springs rosemary, 2 T. thyme, black pepper
Preparation: Preheat oven to 450 degrees. In casserole dish, add potatoes, salt, pepper, and crushed leaves of fresh rosemary and thyme, and toss with olive oil. Roast for 20 minutes; turn and roast about 20 minutes more. Garnish with rosemary.