Best Roasted Fingerling Potato Salad Recipes

BONE-IN PORK MILANESE WITH A ROASTED FINGERLING POTATO-STRING BEAN-TOMATO-ARUGULA SALAD

Steps:

• For the pork milanese: Preheat the oven to 400 degrees F. Bring a medium pot of water to a boil.
• Toss the potatoes with some olive oil in a bowl and sprinkle with salt and pepper. Pour onto a baking sheet in an even layer and transfer to the oven. Roast until golden brown, stirring halfway through, 15 to 20 minutes. Remove from the oven and set aside until ready to use.
• Meanwhile, season the boiling water with salt. Add the string beans and blanch until tender yet crispy, 2 to 3 minutes. Remove the beans from the boiling water and shock in a bowl of ice water to stop cooking. As soon they are cold to the touch, drain on a paper-towel-lined plate. Set aside until ready to use.
• Set a heavy-bottomed, high-sided saute pan over medium-high heat and fill with 1 to 2 inches of oil. Heat the oil to 375 degrees F.
• Lay out a large piece of plastic wrap on a cutting board. Set the pork chop on the plastic wrap and cover with another piece of plastic wrap. Using a meat mallet, evenly pound the chop to approximately 1/2- to 3/4-inch thick.
• To a shallow dish, add the flour. To a second shallow dish, add the eggs and whisk to combine. To a third dish, add the breadcrumbs. Dredge the pounded pork chop in the flour on both sides and shake off any excess. Then coat the chop in egg, again shaking off any excess. Lastly, add the chop to the breadcrumbs, pressing the breadcrumbs into both sides of the chop.
• Test the temperature of the frying oil with a piece of breadcrumb; if it bubbles all around and doesn't stop, the oil is ready. Carefully add the pork chop to the oil and fry until golden brown, 2 to 3 minutes. Drain on a paper-towel-lined baking sheet and season with salt. While the pork is frying, make dressing.
• For the salad and dressing: Add the shallot, vinegar and mustard to a bowl. Whisk in the olive oil and season with salt and pepper to taste.
• Add the arugula, tomatoes, bocconcini, roasted potatoes and blanched string beans to a large bowl. Add half of the dressing and toss to combine. Add more dressing as needed. Taste and adjust the seasoning.
• Set the fried pork chop on a plate and top with the salad.

ROASTED FINGERLING POTATO SALAD

Steps:

• Position rack in bottom 1/3 of oven.
• Heat oven to 400*F.
• Brush heavy rimmed baking sheet with oil.
• Place potatoes and 2 Tbsp oil in large bowl.
• Sprinkle with salt and pepper and toss.
• Arrange potatoes cut side down on baking sheet.
• Roast until cut side is brown, about 23 minutes.
• Using tongs, turn potatoes over.
• Roast until crisp, deep golden, and tender, about 12 minutes.
• Season to taste with salt and pepper.
• Stir green onions, parsley, tarragon, vinegar,mustard, and 2 tsp oil in small bowl.
• transfer potatoes to dish.
• Spoon chopped eggs and herb salad over.

ROASTED FINGERLING POTATO SALAD

Steps:

• Heat oven to 425ºF.
• Place potatoes in large bowl. Add Dry Rub; mix lightly.
• Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 20 to 25 min. or until potatoes are tender, stirring after 15 min. Cool completely.
• Place potatoes in large bowl. Add remaining ingredients; mix lightly.

ROASTED FINGERLING POTATO SALAD

Steps:

• Position rack in bottom third of oven and preheat to 400°F. Brush heavy large rimmed baking sheet with oil. Place potatoes and 2 tablespoons oil in large bowl. Sprinkle with salt and pepper; toss. Arrange potatoes, cut side down, on prepared baking sheet. Roast until potatoes are brown on cut side, about 23 minutes. Using tongs, turn potatoes over. Roast until crisp, deep golden, and tender, about 12 minutes longer. Season to taste with salt and pepper.
• Stir green onions, parsley, tarragon, vinegar, mustard, and 2 teaspoons oil in small bowl. Season with salt and pepper.
• Transfer potatoes to dish. Spoon chopped eggs and herb salad over.

ROASTED FINGERLING POTATO SALAD

Steps:

• Position rack in bottom third of oven and preheat to 400 degrees. Brush heavy large rimmed baking sheet with oil. Place potatoes and 2 tbsp. oil in large bowl. sprinkle with s and p' toss. arrange potatoes, cut side down on sheet. roast until potatoes are brown on cut side, about 23 minutes. Using tongs, turn potatoes over. roast until crisp, deep golden and tender, about 12 minutes longer. Season to taste with s an p. Stir green onions, parsley, tarragon, vinegar, mustard and 2 tsp oil in small bowl. Season with s and p. Transfer potatoes to dish. spoon chopped eggs and herb salad over.