Recipe: Balsamic Roasted Fingerling Potatoes | Cooking On the Side (2024)

FAQs

Why do you soak potatoes before roasting? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Directions. 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.

Russian Banana – The superstar of the fingerlings and a favorite among chefs heralded for their excellent flavor and versatility. Yellow, banana-shaped, waxy-type tubers with firm texture great baked, boiled and steamed. From the Baltic Region of Europe/Asia has a rich and buttery taste.

Nutritionists often recommend them as a healthy alternative to traditional potatoes. These are also great for adding more fiber to your diet - since fingerlings are eaten with their skin still on. For more information on the health benefits of potatoes, check out potatogoodness.com! Why Should You Eat Onions?

For Gordon's roast potato recipe you'll need: 1.2kg floury potatoes, such as Maris Piper or King Edward. 100g goose or duck fat (or olive oil) 2 tbsp semolina.

In most potato recipes, I recommend starting potatoes in cold water and bringing them up to a boil. This helps ensure that the exteriors don't turn to mush before the insides have a chance to cook through.

Soak the potatoes in cold water to remove the excess starch from the outside of the potato. There are a few reasons why you want to remove that starch (it makes the potatoes burn, it keeps them from crisping up, it turns to sugar) but all you really need to remember is to soak them at least one hour.

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

Fingerling Potatoes - Fingerling potatoes have a small, tubular shape and have a variety of skin and flesh characteristics. New Potatoes - New potatoes are young potatoes that have been harvested early. They have thin, delicate skin and creamy flesh. Also called baby potatoes, they come in a variety of colors.

Fingerling potatoes are also rich in vitamin C, and antioxidant that can bolster immune function and fight against foreign invaders and bacteria.

Why are fingerling potatoes so good? ›

Like other waxy potatoes, fingerlings have a low starch content. They roast up buttery and creamy. This makes them different from russet potatoes, whose drier, starchier texture works well for Air Fryer French Fries and Crock Pot Baked Potatoes. Olive Oil.

Exposure to light means they make chlorophyll, which turns them green. When this happens, an alkaloid called solanine — a bitter toxin — develops. Solanine, when eaten in large quantities, can be toxic. You need to cut or scrap any green parts of the potato flesh or skin and discard those pieces.

This is the only way to enjoy fingerling potatoes! Estimate 1/2 pound of potatoes per person. I usually make extra because the leftovers are great!

French Fingerling potatoes have acquired several names throughout history, including Roseval and Nosebag potatoes, and the variety was selected for commercial production for its size, productive nature, and resistance to scab.

Carefully add the potatoes to the hot tray along with the garlic and rosemary. Toss to coat in the fat and spread out in a single layer so they cook evenly. Roast for 40-45 minutes, turning every 15 minutes, until crisp and golden brown. Season with sea salt and freshly ground black pepper to serve.

The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration.