Best Bonnies Lemon Dill Fingerling Potatoes Recipes

BONNIE'S LEMON DILL FINGERLING POTATOES

Steps:

• 1. Note: Just a reminder that you will bake these potatoes for 25 minutes at 400 degrees, then you will turn the oven up to 450 degrees for 20 minutes more.
• 2. Pre-heat your oven to 400 degrees. Line a large baking sheet with foil.
• 3. To make the potatoes, cut each potato lengthwise in half. Take each half and cut into 4 pieces like in my photo. Each potato will have 8 pieces.
• 4. Combine the dill, lemon juice and the oil in a large mixing bowl. Add the cut fingerling potatoes. With your hands, toss the potatoes over and over until they are well coated with the seasonings. Place them on the sheet in a single layer like in my photo.
• 5. Roast in the oven 25 minutes, then turn the potatoes over, and TURN THE HEAT UP TO 450 degrees and roast another 20 minutes until nicely browned and tender, like the photo. Watch so they don't burn.
• 6. Remove the potatoes from the oven, salt and pepper them and cover with a loose sheet of foil until you are ready to serve. Enjoy!

INA'S DILL FINGERLINGS

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.

LEMON FINGERLING POTATOES

Steps:

• Cover potatoes with water in a pan. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 10 minutes. Drain potatoes and halve lengthwise.
• Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes.
• Stir in stock, wine, and 1/2 teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.
• Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt, and pepper.

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.

ROASTED FINGERLING POTATOES WITH LEMON-PARSLEY AIOLI

Steps:

• For the potatoes: Preheat the oven to 450 degrees F.
• In a medium bowl, toss together the potatoes, salt, cayenne and olive oil. Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through.
• For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl. Fold in the chopped parsley and set aside until ready to serve.
• Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.

LEMONY GARLIC FINGERLING POTATOES

Steps:

• Preheat oven to 425°F.
• Place potatoes in an 8" x 8" baking dish.
• In a small bowl, combine melted butter, Olive oil, garlic, salt and lemon juice.
• Pour over potatoes and stir to coat.
• Sprinkle parmesean cheese over potatoes.
• Bake, covered in a preheated oven for 30 minutes.
• Uncover and bake an additional 10 minutes, or until golden brown.