Fingerling potatoes are my favorite kind of potatoes. They usually make their appearance in the middle of March and stay around pretty much all summer. These elongated potatoes are naturally knobbly and finger-like in shape. Popular varieties include Russian Banana, French, Rose Finn Apple, and Purple Peruvian. They are fully mature when harvested and should not be confused with new potatoes which are freshly harvested young or small potatoes.
Fingerling potatoes are creamy and buttery with a slightly waxy and firm flesh. They can be roasted or boiled as a side dish to be served with grilled meats, poultry, and fish. Since they are so flavorful, there is little need to add a ton of other ingredients to them. They also take a shorter time to cook as compared to regular potatoes.
I buy fingerlings throughout the summer and served them as a potato salad or simply roasted with salt, pepper, dried thyme, and olive oil. I normally cook them on the stove or in the oven while Ro-Ri San cooks the meat on the grill outside. For this particular instance, I actually served them with Crusted Baked Salmon (recipe to follow) cooked together in the same oven. Worked out really well as both the baked salmon and roasted fingerling potatoes took only 20 minutes to cook.
- 1½ lb (675g) fingerling potatoes
- ½ tsp dried thyme
- Salt and pepper
- 2 tbsp extra virgin olive oil
Cut fingerling potatoes into half lengthwise. Place in a 9-in x 13-in baking tray. Sprinkle thyme, salt and pepper over potatoes. Then drizzle olive oil on the top. Mix well with a spatula.
Roast in a 375°F (190°C) oven for 20 minutes.
Remove and serve immediately.
Enjoy…..and have a wonderful day!