Best Glazed Fingerling Potatoes And Baby Vegetables Recipes

ROASTED GARLIC-PARMESAN FINGERLING POTATOES

Roasted Garlic-Parmesan Fingerling Potatoes image

Everyone loves roasted potatoes, and fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes. They pair well with almost anything, from grilled steak to chicken marsala. The possibilities are endless! The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor.

Provided by France C

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound fingerling potatoes, halved lengthwise
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 20.7 g, Cholesterol 9.8 mg, Fat 10.5 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 357.7 mg, Sugar 0.1 g

DILL FINGERLING POTATOES

Dill Fingerling Potatoes image

Provided by Ina Garten

Categories side-dish

Time 45m

Yield 3 servings

Number Of Ingredients 5

Ingredients

2 tablespoons unsalted butter
1 1/4 pounds fingerling potatoes, rinsed but not peeled
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh dill

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.

GLAZED FINGERLING POTATOES AND BABY VEGETABLES

Glazed Fingerling Potatoes and Baby Vegetables image

Provided by Shelley Wiseman

Categories Dairy Garlic Potato Vegetable Side Vegetarian Quick & Easy Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

1 lb fingerling or other new potatoes, halved lengthwise
1 1/2 lb baby carrots with greens, peeled if desired and greens trimmed to 1/2 inch
1 1/2 lb baby turnips (about 1 inch) with greens, greens trimmed to 1/2 inch
1/2 head new garlic or 3 large regular garlic cloves, thinly sliced
8 sprigs fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup olive oil
1 1/2 cups water
2 tablespoons unsalted butter
Garnish: fresh thyme sprigs

Steps:

Combine all ingredients except water and butter in a deep 12-inch heavy skillet or wide 3- to 6-quart heavy pot and toss to coat with oil. Add water to skillet and bring to a boil. Cover skillet tightly and simmer vigorously over moderate heat, shaking skillet occasionally, until vegetables are tender, about 10 minutes.
Transfer vegetables with a slotted spoon to a platter, discarding thyme sprigs, then boil cooking liquid 1 minute to emulsify oil. Remove from heat and add butter, swirling skillet until butter is incorporated. Pour sauce over vegetables.