Baked Fingerling Potatoes Recipes

Steps:

• In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.

Steps:

• Preheat the oven to 400 degrees F. Brush a large rimmed sheet tray with 1 tablespoon olive oil.
• Heat a heavy-bottomed skillet over medium-high heat and cook the bacon until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate.
• Place the potatoes on the prepared sheet try, drizzle with olive oil and season liberally with salt and pepper.
• Place the sheet try in the oven and roast until the potatoes are golden brown, 30 to 35 minutes.
• In the meantime, in a small mixing bowl, combine the creme fraiche and chives and season with salt and pepper.
• Remove the potatoes from the oven and transfer to a serving platter cut-side up. Dollop each roasted potato with the creme fraiche mixture and top with the crisp bacon bits and remaining chives.

Steps:

• Preheat the oven to 350 degrees F.
• In a casserole dish, mix together the potatoes, oil, garlic, parsley, salt, and pepper. Roast for 20 minutes or until the potatoes are tender.

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.

Steps:

• Heat oven to 500 degrees F.
• Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
• Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
• Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

Steps:

• Wash potatoes.
• place potatoes in shallow roasting pan.
• Rub potatoes with oil and seasonings.
• Pour broth over potatoes and bake at 380 til crispy skins and tender inside stirring every 20 minutes.

Steps:

• Preheat oven to 400°F.
• Heat a large ovenproof gratin dish or skillet in the oven for 15 minutes. Combine salt, pepper, thyme and rosemary in a small bowl.
• Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan.
• Roast until they are golden on the outside and tender when pierced with a sharp knife 25-30 minutes.
• Remove from oven, and serve hot with additional seasoned salt on the side.

Steps:

• Place the potatoes in a large pot of salted water and bring to a boil over high heat. Boil for 5-7 minutes, then drain in a colander.
• Preheat the oven to 400˚F (200˚C).
• Thoroughly dry the par-boiled potatoes with a paper towel.
• On a cutting board, quarter the potatoes.
• Place the potatoes in a large bowl, drizzle with olive oil, and season with salt, pepper, and rosemary, stirring until well-coated.
• Transfer the potatoes to a parchment-lined baking sheet and spread in an even layer.
• Roast for 35-45 minutes, until crispy.
• Enjoy!

Steps:

• Preheat oven to 425°. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain. Transfer to a greased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over potatoes and toss to coat., Bake, uncovered, 8-10 minutes or until tender, stirring once.

Steps:

• Preheat oven to 350 degrees F.
• In a casserole dish, mix together potatoes, oil, parsley, garlic ,salt, pepper. Roast for 20 minutes or until the potatoes are tender.

Steps:

• Lightly scrub potatoes. In pot of boiling, salted water, cook potatoes until tender, about 10 minutes. Drain and let cool.
• On cutting board, and using bottom of heavy saucepan, gently smash each potato until slightly flattened but not falling apart. Transfer to baking sheet. (Make ahead, Cover and refrigerate for up to 24 hours).
• Drizzle with half of the olive oil, sprinkle with half each of the salt and pepper. Roast in 450F oven for 15 minutes.
• Turn potatoes over; sprinkle with remaining oil, salt and pepper. Bake until golden and crispy, about 10 more minutes.

Steps:

• Cut the potatoes into 1/2 to 1 inch sections.
• Place in a large bowl along with onion, garlic and dill.
• Drizzle with the olive oil; salt and pepper to taste.
• Mix to thoroughly combine then place on a large sheet of aluminium foil folding foil over on top and sides to seal.
• Place sealed packet over medium heat on gas grill and cook 20 to 25 minutes turning half way through.