Simple roasted fingerling potatoes are tossed with fresh rosemary and olive oil.
|Comments: 25||Views: 19966||Success: 100%|
Our finest instructional step-by-step video recipes. See what people are talking about.
Fingerling potatoes are special heritage potatoes that naturally grow small and narrow. Unlike small new potatoes, fingerling potatoes are fully mature when harvested, which contributes to their rich (some say buttery) and complex taste. There are several varieties of fingerling potatoes available, if you cannot find fingerling potatoes you can substitute with small new potatoes.
For more information here is a link to What are Fingerling Potatoes - from Wisegeeks.
I roasted some new potatoes for dinner this evening. They were absolutely delicious! It's difficult to find fresh herbs,such as sage, tarragon, rosemary and thyme, in south east asia countries (or perhaps I haven't search hard enough!). Hence, I used dried mixed herbs in a bottle instead. Nevertheless, my potatoes turned out well! Thanks for the recipe! :)
Solange, as we have mentioned now a few times, we use Kosher salt here at Rouxbe - not exclusively, but many of our recipes use kosher salt, as it is an excellent salt. Again, you can use whichever salt you like. I am going to have to ask that you please stop making comments about the use of kosher salt. As we said have said before, if you are not happy we will refund your memebership. Cheers!
My salt is Kosher.
The reason chefs so often us Kosher salt is because of it's crystalline shape and size make it ideal for pinching just the right amount without it falling through ones fingers, aka tactile control.
Don't worry, no need to wear a Jewish snood when using, though I hear they are coming back into fashion...
I had made these potatoes twice before, and although they turned out great, I could not understand why it was taking twice as long to bake them than what was instructed in the video. Then finally I figured that it must have been that I didn't use a metal tray with foil as instructed. Originally I used a glass dish. The third time I used a metal tray with foil, and they turned out in the time the recipe called for. Guess I learned something new today. Third times a charm, right?
I have made roasted potatoes many times throughout the last 50 years using these exact ingredients, but never ever had any taste so buttery, creamy and delicate as if I mashed them.
Nice light "crunch" with the skin on and husband and kid who hate the skins both had blank looks of disbelief on their faces as to how darn good they were.
Next time make way less because I couldn't stop eating them!!!!!!
I'm addicted to Rouxbe. I always hated cooking and I've never actually tried the recipes but there's something about the music/voice/lovely cooking tools and equipment that's mesmerizing. I can't stop watching. It's very zen. Thanks for the entertainment... better than T.V.