Best Baked Fingerling Potatoes Recipes

BABY BAKED FINGERLING POTATOES

Steps:

• Preheat the oven to 400 degrees F. Brush a large rimmed sheet tray with 1 tablespoon olive oil.
• Heat a heavy-bottomed skillet over medium-high heat and cook the bacon until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate.
• Place the potatoes on the prepared sheet try, drizzle with olive oil and season liberally with salt and pepper.
• Place the sheet try in the oven and roast until the potatoes are golden brown, 30 to 35 minutes.
• In the meantime, in a small mixing bowl, combine the creme fraiche and chives and season with salt and pepper.
• Remove the potatoes from the oven and transfer to a serving platter cut-side up. Dollop each roasted potato with the creme fraiche mixture and top with the crisp bacon bits and remaining chives.

BAKED FINGERLING POTATOES WITH SOUR CREAM BUTTER

Steps:

• For the potatoes: Preheat the oven to 425 degrees F. Toss the potatoes with the oil, lemon juice and pepper in a medium bowl; season liberally with salt. Spread the potatoes on a baking sheet and bake until tender and the skins start to loosen from the insides, about 30 minutes.
• Meanwhile, combine the butter, sour cream and lemon zest with a wooden spoon. Season with some salt and pepper.
• When the potatoes are done, use a fork slice to slice halfway through the potatoes lengthwise, and push the ends together. This will make the insides fluff up. Top each potato with some sour cream butter and a 1/2 teaspoon or so of caviar and chives, and serve hot. (You can also cool the potatoes slightly before topping¿the sour cream butter won't melt¿They are delicious both ways!)

FLANK STEAK WITH TWICE BAKED FINGERLING POTATOES

Steps:

• In a bowl, mix together vinegar, oil, rosemary, garlic, lemon juice and salt and pepper blend. Put the steak in an 8 by 12-inch casserole dish and generously coat with the vinegar mixture. Allow to marinate for 30 minutes to 1 hour in the refrigerator.
• Preheat an outdoor grill or indoor grill pan.
• Remove the steak from the marinade, straining excess marinade from the steak. Removing the excess marinade will prevent flaming, or charring of the steak during cooking. Put the steak on the grill, and cook over high heat, about 8 to 9 minutes per side. Remove the steak from the grill to a cutting board and let rest, about 5 minutes, before cutting. Slice the steak on the bias, top to bottom, against the grain, 1/4-inch thick. Arrange the steak over the potatoes on a serving platter and serve.
• Preheat oven to 400 degrees F.
• In a large bowl, mix together the oil, 1 teaspoon of parsley, the garlic, onion, and salt and pepper blend. Add the potatoes and toss to coat. Transfer the seasoned potatoes onto a baking sheet and roast until the onions are soft to touch, about 20 minutes. Remove the potatoes from the oven and set aside. In a large bowl combine the truffle oil, cheese, remaining parsley and thyme. Add potatoes and toss to coat evenly. Return the potatoes to the baking sheet and roast for additional 20 minutes.

BAKED FINGERLING POTATOES

Steps:

• 1. Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper then brush with 1 tablespoon olive oil.
• 2. Heat a heavy-bottomed skillet over medium-high heat and cook the bacon until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate.
• 3. Place the potatoes on the prepared sheet tray, drizzle with olive oil and season liberally with salt and pepper.
• 4. Place the sheet tray in the oven and roast until the potatoes are golden brown, 30 to 35 minutes.
• 5. In the meantime, in a small prep bowl, combine the creme fraiche and chives; season with salt and pepper.
• 6. Remove the potatoes from the oven and transfer to a serving platter cut-side up. Dollop each roasted potato with the creme fraiche mixture and top with the crisp bacon bits and remaining chives.

ROAST DIVER SCALLOPS WITH BAKED FINGERLING POTATOES AND WHITE TRUFFLES

Steps:

• Scrub potatoes well and drain. Lay Kosher salt in an even layer of a baking pan to accommodate all the potatoes in one batch without crowding. Bake in a preheated 375 degrees for 20 to 30 minutes until just tender. Remove and let cool. This step should be done 1 hour or as many as 4 hours before serving. While potatoes are baking, check through scallops and remove any remaining tough membranes. When potatoes are cool enough to handle, cut, with a sharp paring knife, the top 1/4 off and hollow out the potato to form a "boat". Reserve potato interiors and tops. Combine scooped out portion with the chopped portion of chervil. 1/2 of truffle oil and butter, season with salt and pepper to taste and refill potato "boats" and reheat in preheated 325 degree oven for 6 minutes. Next, heat 2, 10-inch, skillets until quite hot, as potatoes are reheating. Season scallops and pat dry with paper towels. Distribute canola oil evenly in both pans and put 1/2 scallops in 1 pan. 1/2 in the other taking care to put the "cut" side down and not to overcrowd them. Sear well until browned (approximately 2 to 3 minutes each side.) Remove scallops from pan and drain on paper towels briefly before arranging attractively on 4 warm plates with the now hot twice baking potatoes. Drizzle remaining truffle oil over scallops and potatoes and shave truffle over all garnishing with chervil sprigs.