Recipes for "fingerling potatoes"

Place potatoes in a medium pot and cover with cold water by about an inch. Bring to a boil and add a teaspoon of salt to the water. Lower the heat to a simmer and let simmer until the potatoes are fork tender, about 6-8 minutes.

While potatoes are cooking, prepare the herb vinaigrette. In a medium bowl, whisk together the lemon juice, thyme, oregano, mustard, salt, pepper, and olive oil.

Place the sliced red onions in the bowl with the vinaigrette. This will quickly "pickle" the red onion slices.

Strain potatoes from the water and place them in a large bowl. Sprinkle on the vermouth and toss to coat. Let the potatoes sit for one minute to soak up the vermouth.

Gently toss the potatoes with the onions, parsley, and the herb vinaigrette. Let sit for at least 10 minutes before serving.

Serve slightly warm, room temperature, or chilled.

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Gather the ingredients. 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 the skillet to the preheated oven.

Roast in the preheated oven until soft, 15 to 20 minutes, tossing halfway through. Remove from oven and top with parsley.

Preheat an air fryer to 400 degrees F (200 degrees C).

Place potato halves in a large bowl. Add olive oil, paprika, parsley, garlic powder, salt, and pepper; stir until evenly coated. Place potatoes in the air fryer basket.

Cook in the preheated air fryer for 10 minutes; stir and cook until desired crispness is reached, about 5 more minutes.

Preheat an air fryer to 390 degrees F (200 degrees C) for 5 minutes.

Place potatoes in a bowl and add olive oil, garlic powder, paprika, salt, and pepper. Toss until potatoes are coated and transfer to the air fryer basket.

Cook in the preheated air fryer, shaking the basket halfway through, until potatoes are cooked through and crispy, 15 to 17 minutes.

While potatoes are cooking, mix sour cream, mayonnaise, Parmesan cheese, ranch dressing mix, and vinegar in a small bowl.

Remove cooked potatoes to a plate and garnish with parsley. Serve immediately with dipping sauce.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Place fingerling potatoes in a large bowl. Whisk oil, mustard, dill, salt, and black pepper together in a measuring cup until well blended. Pour over potatoes and stir until evenly coated. Spread potatoes in a single layer on the prepared baking sheet.

Bake in the preheated oven for 20 minutes. Turn potatoes and cook until potatoes are golden and crispy, about 10 more minutes.