Most of them are about the size of a finger, hence the name.
Feeling {still} too sick to heavily research the perfect recipe, I just followed the one on the bag. I wished I would've taken an after picture {they didn't hang around long enough}, so you could see how yummy they looked, lightly browned & crispy in spots, garnished with, what the season has left me, of fresh chives. They have a creamy interior, reminiscent of Yukon Golds, and in my opinion, would be perfectly elegant enough for the holiday table or a special occasion. At $2.99 for 24 ounces, they're a little too pricey to grace my table on a regular basis. And as it turns out, the recipe on the back of the bag {with a slight tweak} turned out to be perfect after all.
Honey-Mustard Fingerling Potatoes
Serves 4
2 T. olive oil
1 1/2 t. kosher salt**
1 1/2 t. fresh ground pepper
1 T. honey
1 T. Dijon mustard
1 T. fresh chopped chives
24 ounces fingerling potatoes
Wash and dry potatoes. In a large bowl, whisk together olive oil, salt, pepper, honey & mustard. Add potatoes & toss well to coat. Spread out on baking sheet & bake at 425° F for 25 minutes. Garnish with fresh chives. **I am using kosher salt which is less salty than table salt. If you are using table salt, I would maybe only use about 1/2 t. and then add more at serving time. I do really love the kosher though for the crunch it adds to my food. I rarely ever use table salt any more, other than in baking & in the pasta pot.**
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3 comments:
There is a really great pack of tri fingerling including the not as popular purple peruvian and the very common red.
I use them when I am making a special dinner, such as my salmon. They are just the right size to not have to worry about mashing or dressing up!
And they are so buttery and flavorful! YUM
Sounds yummy!
Are you sick with a cold? Me too if so, bummer! Have a good weekend ;0)
@Erin: where are you getting the tri-pack? Jewel? Price?
@Alicia: Hope you are feeling better! I'm still fighting it!
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