Best 3 Fingerling Potatoes With Fresh Parsley And Chives Recipes
Enhance your culinary repertoire with a delightful medley of fingerling potatoes, artfully prepared with fresh parsley and chives. Embark on a tastebud tantalizing journey as we present a collection of versatile recipes that elevate this humble ingredient to new heights. From crispy roasted fingerlings to a vibrant potato salad, each recipe is a testament to the versatility of this delectable vegetable. Whether you seek a quick and easy side dish or a showstopping centerpiece for your next gathering, these recipes are guaranteed to impress. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure with fingerling potatoes, fresh parsley, and chives.
Here are our top 3 tried and tested recipes!
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 FRESH HERBS AND GARLIC
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F and place a baking sheet inside to heat.
- Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
ROASTED FINGERLING POTATOES WITH CHIVE PESTO
Provided by Bon Appétit Test Kitchen
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. In a medium bowl, toss potatoes with 1 tablespoon oil to coat; season generously with salt and pepper. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning occasionally, until tender and golden brown,25-30 minutes.
- Meanwhile, combine 1/2 cup chives, parsley, almonds, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 tablespoons water. Season pesto with salt and pepper.
- Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.
Tips:
- Choose the right potatoes: Fingerling potatoes are the best choice for this recipe, as they are small and have a thin skin that crisps up nicely in the oven. If you can't find fingerling potatoes, you can also use small Yukon Gold or red potatoes.
- Wash the potatoes thoroughly: Scrub the potatoes well under running water to remove any dirt or debris.
- Cut the potatoes into even-sized pieces: This will help them cook evenly.
- Toss the potatoes with olive oil, salt, and pepper: This will help them brown and crisp up in the oven.
- Roast the potatoes at a high temperature: This will help them get crispy on the outside and tender on the inside.
- Add the parsley and chives at the end of cooking: This will help them stay fresh and flavorful.
Conclusion:
These fingerling potatoes with fresh parsley and chives are a delicious and easy side dish that is perfect for any occasion. They are crispy on the outside, tender on the inside, and full of flavor. The fresh herbs add a bright and refreshing touch. This recipe is sure to be a hit with your family and friends.
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