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Fingerling potatoes

Explore 51 recipes, 1 gallery, 9 videos, and more

Fingerling Potatoes and Goat Cheese Fondue

Ingredients
  • 2 pounds fingerling potatoes (30 to 40)
  • 1 teaspoon salt
  • 8 ounces soft goat cheese, room temperature
  • 1 cup nonfat buttermilk
  • 1/2 teaspoon coarsely ground black pepper
  • 1 bunch of chives, finely chopped
  • 3 tablespoons finely chopped fresh thyme leaves
  • 3 tablespoons finely chopped fresh tarragon leaves
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • Chervil, for garnish
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Roasted Potatoes with Oregano and Lemon

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Barbecued Chicken Kabobs with Potatoes and Summer Squash

Ingredients
  • 1 1/2 chicken breasts (3 halves), cut into 1-inch cubes
  • Spicy Barbecue Sauce, or 2 cups good-quality store-bought barbecue sauce
  • 1 cup water
  • 1 1/2 tablespoons coarse salt
  • 1 1/4 pounds new or baby fingerling potatoes
  • 3/4 pound green or yellow summer squash (about 2), cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon freshly ground pepper
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Roasted Potatoes

Other Ideas:
Baked potatoes, Side dishes
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Summer Corn Chowder

Ingredients
  • 4 teaspoons bacon, cut into 1/4-inch dice
  • 1 small onion, peeled and cut into 1/4-inch dice (1 cup)
  • 2 ribs celery, strings removed, cut into 1/2-inch dice (3/4 cup)
  • 8 sprigs thyme
  • Salt and freshly ground pepper
  • 3 cups homemade or low-sodium canned chicken stock, skimmed of fat
  • 3 ears yellow corn, kernels removed (about 2 1/2 cups)
  • 5 ounces small fingerling potatoes, cut into 1/2-inch-thick slices
  • 1 poblano chile, seeded and cut into 1/2-inch dice
  • 1 1/2 cups half-and-half
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Potato-and-Onion Frittata

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Roasted Baby Potatoes with Cracklings and Chives

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Salt 'n' Vinegar Roasted Potatoes

Time:1 hour
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Long Fusilli with Potatoes and Haricots Verts in Lemon Sauce

Time:45 mins
Ingredients
  • 1 pound mixed baby fingerling potatoes, such as red, gold, and purple, cut into 3/4-inch pieces
  • 10 ounces haricots verts, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 1 pound long fusilli, cooked until al dente (1 1/2 cups cooking water reserved)
  • 2 cups finely grated Pecorino Romano cheese (4 ounces)
  • 1 lemon, zested into strips and sliced into matchsticks (2 tablespoons), and juiced
  • 1 cup torn fresh basil
  • 1/4 teaspoon crushed red-pepper flakes
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Braised Chicken with Potatoes, Olives, and Lemon

Time:40 mins
Ingredients
  • 2 1/4 pounds bone-in, skin-on chicken thighs
  • Coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 cups chicken stock
  • 12 ounces baby fingerling potatoes or halved small potatoes
  • 5 garlic cloves, smashed and peeled
  • 1/2 cup green olives, such as Cerignola, pitted if desired
  • 1 small lemon, washed well, cut into wedges
  • 6 thyme sprigs
  • 1 teaspoon cornstarch
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