The potato variety called "fingerling" owes its name to its particular shape that resembles that of the fingers of a hand (from the English "finger", ie finger). Their preparation and cooking is not very different from that of the other varieties. Since they contain little starch, they keep their shape well, so they are generally boiled or roasted. If the oven is busy, you can cook them in a pan; they will still be tasty and very crunchy. There are hundreds of recipes online that differ in the quantities and spices used, but the basic methods of cooking fingerling potatoes are mostly the same.
Ingrediants
Boiled potatoes:
(4 servings)
- 700 g of fingerling potatoes
- Waterfall
- 2 tablespoons of butter
- Seasonings and spices
Roast potatoes:
(4 servings)
- 900 g of fingerling potatoes
- 1-2 tablespoons of olive oil
- Seasonings and spices
Potatoes in a pan:
(4 servings)
- 700 g of fingerling potatoes
- Waterfall
- 1-2 tablespoons of olive oil
- Seasonings and spices
Steps
Method 1 of 4: Boil the Fingerling Potatoes
Step 1. Wash the potatoes
Wash your hands first, then use them to scrub the potatoes under cold running water. Do not use any type of soap. Potatoes should also be washed if you intend to peel them, as the blade may transfer soil and chemical residues from the peel to the pulp as you peel them.
Step 2. Prepare the potatoes
The first thing to do is peel them if you wish. Decide if you prefer to serve them whole, halved, sliced, mashed or diced. If you have chosen to slice, mash, or dice them, cut them now with a clean knife. If you intend to serve them divided in half, you can cut them immediately or after boiling them in water, when they have softened. When you're done, transfer them to a pot.
If you want to make mashed potatoes, cut them into small, even pieces
Step 3. Cook them in boiling water
Fill the pot with enough water to completely cover them, then cook them over medium-high heat. When the water starts to boil, reduce the heat and let the potatoes simmer for ten minutes.
If you like potatoes to taste like vinegar, you can use it instead of water. White wine vinegar or malt vinegar are the most suitable. To get a more delicate taste, you can use half water and half vinegar
Step 4. Test the texture of the potatoes
After they simmer for ten minutes, pierce one with a knife. If the peel resists, let them cook for another minute and try again. Repeat until the knife easily penetrates the peel and pulp of the potatoes.
Step 5. Remove the pot from the heat and season the potatoes
Turn off the stove and drain the potatoes in the sink; proceed with caution to avoid getting burned by splashing boiling water. If you intend to serve them in half but are cooked whole, cut them now. Mix two tablespoons of melted butter with your favorite spices in a large bowl, then pour the potatoes in and mix to season them evenly.
If you intend to make the mashed potatoes, you can season them whole as described above or you can add the butter and spices as you mash and mix them. If you prefer a moister puree, you can add more butter or cream (normal or sour) or cream cheese. You can also mix several ingredients together, the important thing is to add only one tablespoon at a time until you have reached the desired consistency
Method 2 of 4: Roast the Fingerling Potatoes
Step 1. Preheat the oven
Set it to a temperature between 200 and 260 ° C. While you wait for it to heat up, grease the bottom and edges of a large baking sheet with olive oil to prevent the potatoes from sticking to the pot during cooking.
Step 2. Wash the potatoes
Wash your hands first, then use them to scrub the potatoes under cold running water. Do not use any type of soap. Potatoes should also be washed if you intend to peel them, as the blade may transfer soil and chemical residues from the peel to the pulp as you peel them.
Step 3. Peel and cut the potatoes as desired
The 900 g serving is suitable for serving four people. You can cook them with or without peel, according to your preferences. Similarly, you can decide whether to roast them whole or cut them in half, into slices or cubes first.
Step 4. Season the potatoes
Transfer them to the pan and sprinkle them with a drizzle of olive oil, then add the aromatic herbs and spices of your choice. Stir to distribute the toppings evenly.
Step 5. Roast them in the oven
Place the pan in the oven and set a cooking time of 20 minutes. When the timer goes off, prick a potato with a knife or fork to make sure it's soft enough. If it is still a little stiff, return the pan to the oven and check again every 5-10 minutes, depending on the current doneness.
- Cooking time and temperature may vary depending on the oven and how the potatoes are cut.
- If you have chosen to roast them whole, it may be best to set the oven to the highest temperature available and, if necessary, increase the cooking time to make sure they are perfectly cooked in the center as well.
- Conversely, if you have cut them into small pieces, set the oven to 200 ° C and don't lose sight of them as they may be ready ahead of time.
Method 3 of 4: Pan the Fingerling Potatoes
Step 1. Wash the potatoes
Wash your hands first, then use them to scrub the potatoes under cold running water. Do not use any type of soap. Potatoes should also be washed if you intend to peel them, as the blade may transfer soil and chemical residues from the peel to the pulp as you peel them.
Step 2. Peel and cut the potatoes as desired
The 700 g serving is suitable for serving four people. You can cook them with or without peel, according to your preferences. Similarly, you can decide whether to cook them whole or cut them in half, into slices or cubes first. If you intend to serve them divided in half, you can cut them immediately or after boiling them in water, when they have softened. Once ready, transfer them to a broth pot.
Step 3. Cook them in boiling water
Fill the pot with enough water to completely cover them, then cook them over medium-high heat. When the water starts to boil, turn off the stove and leave them immersed in the pot until they cool. It will take at least 10 minutes.
Step 4. When they have cooled, transfer them to a large skillet
Pour a tablespoon of olive oil into the pot or just enough to coat the bottom. Wait until the potatoes and water have almost completely cooled, then start heating the pan. Drain the potatoes and finally pour them into the pan when the oil is hot.
Step 5. Brown them
Stir them frequently so that, in turn, they all stay in contact with the bottom of the pan, then leave them undisturbed for a few minutes. Take one from the bottom of the pot to check the doneness. If it is browned enough, stir so that all sides of the potatoes come into contact with the pot. If it hasn't turned golden yet, put it back and check again every 1-2 minutes.
Step 6. Finish cooking and add your favorite spices and seasonings
Keep stirring the potatoes every couple of minutes so that they all acquire a nice uniform golden color. When they're almost ready, flavor them with the herbs and spices you like best. Finally mix them again so that they are evenly seasoned. At this point you can turn off the stove and serve the potatoes to the table.
Method 4 of 4: Dressings for the Fingerling Potatoes
Step 1. Keep it simple
For a good basic seasoning (enough for about 700g of potatoes), a scant teaspoon of flaked salt, 1/2 teaspoon of freshly ground black pepper and a small pinch of pink pepper may suffice.
Step 2. Try a more rustic flavor
Use a tablespoon of chopped fresh rosemary or thyme (or 1/2 teaspoon of both) and salt and pepper to taste (these doses are enough to season about 700g of potatoes).
Step 3. Pair fingerling potatoes with Indian dishes
Use one teaspoon of Panch puran to season about 450g of potatoes: a mixture of five spices divided equally, namely cumin, nigella and fennel seeds, mustard and fenugreek. Also add 1/2 teaspoon of turmeric and salt to taste. Decorate the dish with chopped fresh cilantro. If you want, you can try replacing olive oil with mustard oil for this recipe.
Step 4. Season the potatoes Mexican style
Sprinkle them with salt and pepper to taste, then add 1/2 teaspoon of cumin and 1/2 teaspoon of coriander. Serve them accompanied by a diced and roasted poblano pepper and decorate the dish with a couple of sprigs of chopped fresh coriander.
Advice
- Online and in cookbooks, you can find tons of recipes for cooking fingerling potatoes in many different ways. They are a very versatile variety although they are not considered suitable for all uses.
- If you want to make a recipe that calls for the fingerling potato variety, but can't find them, you can substitute red, white, or new potatoes.
- If you intend to boil potatoes to turn them into a puree or to fry or roast them in the oven, there are potato varieties that are more suitable because they contain a greater amount of starch, such as Lutetia. As versatile as they are, fingerling potatoes have limited application.
