Best Sunnys Roasted Fingerlings And Mushrooms With A Mustard Cream Sauce Recipes

Roasted Fingerlings image

Provided by Sunny Anderson

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 5

1 1/2 pounds fingerlings, halved lengthwise
3 cloves garlic, minced
2 tablespoons finely chopped rosemary leaves
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
In a large bowl, toss the potatoes with the garlic, rosemary and oil. Season, to taste, with salt and pepper. Spread the potatoes out in an even layer on a baking sheet. Roast until golden and cooked through, turning occasionally, about 35 to 40 minutes. Transfer to a serving bowl and serve.

Roasted Fingerlings with Cremini Mushrooms image

Provided by Guy Fieri

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds golden fingerling potatoes, halved lengthwise
1 pound cremini mushrooms, sliced
1/4 cup extra-virgin olive oil
4 sprigs fresh thyme
1 tablespoon finely chopped fresh rosemary
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, cut into small cubes

Steps:

Preheat the oven to 350 degrees F. Toss the potatoes, mushrooms, olive oil, thyme and rosemary in a large bowl. Season with some salt and pepper and toss again.
Spread the vegetables on a large baking sheet and dot with the butter. Roast until golden brown and fork tender, about 20 minutes. Remove the thyme sprigs and serve hot.

Mustard and Herb Roasted Fingerling Potatoes image

Provided by Food Network

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

2 pounds fingerling potatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons whole-grain mustard
2 tablespoons minced fresh dill
2 tablespoons minced fresh parsley
1 tablespoon white wine or champagne vinegar

Steps:

Preheat the oven to 400 degrees F.
Cut the potatoes in half lengthwise and place them on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper and the mustard to the potatoes and toss well with your hands.
Roast until the potatoes are tender and browned all over, tossing occasionally, 30 to 40 minutes. Transfer to a medium bowl.
Whisk together the dill, parsley, vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Toss with the hot potatoes and serve hot, warm or at room temperature.