fingerling potato

Chicken Scarpariello is a classic Italian-American recipe with juicy chicken thighs, sweet Italian sausage, and a vinegary, sweet-sour pan sauce. 

Chicken Scarpariello with Sausage and Peppers

fingerling potatoes, halved lengthwise

olive oil, divided

Kosher salt, freshly ground pepper

sweet Italian sausage

chicken thighs

onions,

red bell pepper, chopped

garlic cloves, finely grated

dry white wine

chicken broth

hot, sweet pickled Peppadew peppers

white wine vinegar

rosemary

parsley (for serving)

Chicken Scarpariello is a classic Italian-American recipe with juicy chicken thighs, sweet Italian sausage, and a vinegary, sweet-sour pan sauce.
For that sauce, we liked the flavor of the Peppadew, but other pickled peppers will work, too. Keep in mind that you may have to add a little more sugar or vinegar if you use another type of pepper—taste at the end and tweak it to your liking.

Bon Appétit

Arrange racks in upper and lower thirds of oven; preheat to 450°. Toss potatoes with 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Arrange cut side down and roast on lower rack until tender and cut sides are browned, 20–30 minutes; set aside.

Meanwhile, heat remaining 3 Tbsp. oil in a large skillet over medium-high. Cook sausages, turning occasionally, until browned on all sides, 6–8 minutes (they will not be fully cooked). Transfer to a plate.

Season chicken on both sides with salt and pepper. Cook in same skillet, turning occasionally, until golden brown on both sides, 8–10 minutes (they will also be undercooked). Transfer to plate with sausage.

Cook onions, bell pepper, and garlic in same skillet over medium-high heat, stirring occasionally and scraping bottom of pan, until tender and beginning to brown, 10–12 minutes. Add wine and cook, stirring occasionally, until reduced and you can no longer smell the alcohol, about 8 minutes. Add broth, peppers, vinegar, and rosemary and bring to a boil; cook until slightly reduced, about 5 minutes. Nestle chicken into onion mixture, then transfer skillet to upper rack of oven and roast chicken 10 minutes. Add sausages to skillet, pushing them into onion mixture, and continue to roast until chicken is cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°, 5–10 minutes.

Top with parsley and serve with roasted potatoes alongside.

This recipe is based on a traditional dish of the Ohlone tribe indigenous to California’s East Bay.

Crispy Potatoes With Bay and Scallions

lb. fingerling or other small waxy scrubbed

bay leaves

Kosher salt

duck

scallions,

At Cafe Ohlone in Berkeley, CA, cofounders Vincent Medina and Louis Trevino cook traditional Ohlone food using ingredients that are almost entirely indigenous to California’s East Bay, such as hand-harvested salt and California bay laurel. This dish was traditionally prepared with foraged native Brodiaea potatoes, though Medina and Trevino use more widely available Russian banana fingerlings to give the Brodiaeas time to regenerate. Medina and Trevino say: “You can see the landscape of this area reflected in the dish: It really brings home the interconnectedness of our land, food, and culture.” For readers who don’t have access to the same ingredients, we have called for more widely available substitutes in this adapted version of their recipe.

Preheat oven to 425°. Combine potatoes, bay leaves, and a few handfuls of salt in a large pot. Pour in cold water to cover potatoes by 2". Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, 25–35 minutes.

Drain and transfer potatoes and bay leaves to a large rimmed baking sheet. Coat evenly with duck fat; season with salt. Roast, shaking baking sheet once or twice, until golden and beginning to crisp, 25–30 minutes. Remove from oven and mix in scallions. Return to oven and roast until scallions are softened and browned at the edges and potatoes are golden brown and crisp, 10–15 minutes. Transfer to a serving dish.

Remember those pink salt blocks everyone was searing steaks on for a minute? A bit of kosher salt performs a similar function in this roasted potatoes recipe: transmitting heat.

Salt-Roasted Potatoes

salt

potatoes

garlic cloves, thinly sliced

olive oil

Flaky sea salt

Remember those pink salt blocks everyone was searing steaks on for a minute? A bit of kosher salt performs a similar function: transmitting heat.

Preheat oven to 425°. Spread kosher salt in a 13x9" baking dish. Scrub potatoes, pat dry, and poke a few holes into each; arrange over salt. Roast until flesh is very tender and skins are crisp, 30–40 minutes.

Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium-low heat, swirling pan occasionally, until garlic is golden, about 3 minutes. Transfer to a large bowl and add potatoes; toss to coat. Serve potatoes generously sprinkled with sea salt.

Potatoes covered in cheese is never a bad thing.

New Potatoes With Mimolette

lb. new or other small waxy potatoes (about 1"

Tbsp. unsalted butter,

lime juice, divided

piment d’Espelette

Mimolette, Parmesan, aged Gouda,

As with many things in life, these tender, deeply golden new potatoes from À Table author Rebekah Peppler are even better showered with a flurry of cheese—in this case sweet, nutty Mimolette. If you can’t find the electric orange French cheese, use Parmesan, aged Gouda, or aged cheddar as a substitute. Each alternative will lend its own flavor to the final dish, but at the end of the day they’re still potatoes covered in cheese, and that’s never a bad thing.

Heat oil in a large heavy skillet, preferably cast iron, over medium. Add potatoes and season with salt and pepper. Cook, tossing occasionally, until potatoes are golden brown all over, 10–12 minutes.

Add butter, 2 Tbsp. lime juice, 2 tsp. piment d’Espelette, and ½ cup water to skillet. Cover, reduce heat to low, and cook, tossing occasionally, until potatoes are fork-tender and no liquid remains, 10–12 minutes. Remove from heat and stir in remaining 1 Tbsp. lime juice. Taste and season with more salt and pepper if needed.

Transfer potatoes to a platter and blanket with cheese. Dust generously with more piment d’Espelette.

Don’t sleep on preserved lemons, the perfect briny counterpart to these fluffy-crispy buttered potatoes.

Buttered Potatoes With Salted Lemon

lb. small waxy potatoes (such

seeds

unsalted

chives

dill

black pepper

This comforting dish mimics the fall-apart potatoes that soak up the savory stewed meat juices in a Moroccan tagine, but you can also just think of it as a warm potato salad. Small golden potatoes are boiled until fluffy, then dressed with a combination of bright preserved lemons (plus their brine) and rich butter, which mellows their punch, to create a salty, creamy side. To make the dish dairy-free—or to serve it at room temperature without the fat setting—swap in ⅓ cup extra-virgin olive oil for the butter.

Place potatoes in a large pot of salted water and bring to a boil. Cook until potatoes are very tender and easily pierced with a paring knife, 10–15 minutes, depending on the size of your potatoes. Drain and let cool 10 minutes.

Lightly crush potatoes with your hands (or press with the bottom of a small bowl); transfer to a serving bowl.

Add preserved lemon, brine, and butter to bowl with potatoes and toss until butter is melted and potatoes have soaked up dressing (they should taste extremely lemony). Add chives, dill, and lots of pepper and toss again evenly distribute. Taste potatoes and add more brine and season with more salt and/or pepper if needed.

Plush baby potatoes braised in an aromatic gochujang broth form the heart of this satisfying, vegetable-packed stew. The spice-timid can lower the amount of gochujang, the Korean red-pepper paste, and heat seekers should feel free to add more to taste at the end. Canned white beans and dark-green Tuscan kale (also called lacinato or dinosaur kale), stewed with soy sauce and honey, create a deeply savory flavor that is reminiscent of South Korean gochujang jjigae, a camping favorite starring pantry staples, and <a href="https://cooking.nytimes.com/recipes/1019612-korean-spicy-chicken-stew-dakdori-tang">dakdori tang</a>, a gochujang-based chicken and potato stew.

Gochujang Potato Stew

unsalted butter

red onion,

Salt and black pepper

garlic cloves,

vegetable broth

soy sauce

honey brown sugar

baby gold

cannellini or butter beans, rinsed

white rice,

Sour cream and chopped flat-leaf parsley (both optional),

Heat a large pot or Dutch oven over medium-high. Melt the butter and add the onion. Season with salt and pepper. Cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the garlic and gochujang, and stir until heated through and fragrant, just a few seconds.

Stir in the vegetable broth, soy sauce, honey, potatoes and beans. Season with salt and pepper. Bring to a boil over high, then reduce the heat to medium-low to maintain a gentle boil. Cover and cook for 10 minutes, then add the kale. (It will seem like a lot at first but will wilt down considerably.) Tamping down the kale, continue gently boiling the covered stew, stirring occasionally, until the potatoes are tender and the broth is thickened to your liking, 10 to 20 minutes. Taste the broth and add more salt, pepper and gochujang as desired.

Serve the stew alongside white rice and, for coolness against the heat, top with a dollop of sour cream and a sprinkle of parsley, if using.

Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula for this fingerling potato recipe—the thin angled edge is just right for helping potatoes release from the skillet.

Lemon and Parsley Skillet-Roasted Fingerling Potatoes

fingerling potatoes, scrubbed, halved lengthwise

lemon juice

unsalted butter,

parsley

Combine potatoes, lemon juice, kosher salt, and 3 Tbsp. butter in a large straight-sided skillet or a Dutch oven; add cold water just to cover. Bring to a boil over medium-high heat and cook until potatoes are tender, 20–25 minutes. Increase heat and boil rapidly until pan is almost dry, 15–20 minutes more (there will still be a sheen of butterfat).

Using a slotted spoon, transfer about half of potatoes to a plate and arrange potatoes remaining in skillet cut side down in a single layer (if your skillet is smaller, you may need to work in a few batches). Reduce heat to medium and cook potatoes undisturbed until water is evaporated and cut sides of potatoes are deeply browned, 5–10 minutes.

Using a thin metal spatula, scrape skillet to cleanly release potatoes and transfer to a large bowl. Return skillet to medium heat, add 1 Tbsp. butter, and repeat browning process with reserved potatoes. After scraping skillet to release potatoes, return first batch, along with parsley and remaining 2 Tbsp. butter, to skillet and toss until potatoes are well coated. Serve sprinkled with sea salt.

Do Ahead: Potatoes can be boiled 4 hours ahead. Let cool in skillet, then cover and let sit at room temperature. Brown just before serving.

Potato Salad with Chiles and Peanuts Recipe - Bon Appétit

Crispy Potato Salad with Chiles, Celery, and Peanuts

baby fingerling potatoes, sliced crosswise ¾ inch thick

vegetable oil

red chiles (such as serrano

garlic clove, finely grated

rice vinegar

brown sugar

ginger

½ cup unsalted, roasted peanuts,

celery celery leaves

cilantro

mint leaves

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

Place potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 10–15 minutes. Drain; let cool.

Heat oil in a large skillet over medium-high. Cook potatoes, tossing occasionally, until golden brown and crisp, 8–10 minutes; season with salt.

Meanwhile, bring chiles, garlic, vinegar, brown sugar, and ginger to a simmer in a small saucepan over medium-low heat, stirring, until sugar dissolves, about 2 minutes.

Toss potatoes, warm vinegar mixture, and peanuts in a large bowl; let cool slightly. Add celery, celery leaves, cilantro, and mint and toss again to combine. Taste and season with salt if needed.

Do Ahead: Potatoes can be boiled 1 day ahead; cover and chill.

Arctic Char with King Trumpet Mushrooms, Fingerlings, and Meyer Lemon Butter Sauce Recipe

Arctic Char with King Trumpet Mushrooms, Fingerlings, and Meyer Lemon Butter Sauce

leeks

canola oil

thyme

bay leaf

fingerling potatoes

Meyer lemons

whipping cream

(1 stick) unsalted butter,

arctic char fillets

Coarse kosher salt

butter

chervil

Melt butter in heavy medium skillet over medium-high heat. Add leeks and sauté until tender, about 8 minutes. Season to taste with salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.

Puree chives and oil in blender. Strain through fine sieve. Season oil to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Bring large saucepan of salted water to boil; add thyme and bay leaf. Add potatoes and boil until tender, about 14 minutes. Drain. Cut into 1-inch pieces. Return to pan; add butter and toss to coat. Season to taste with salt and pepper. Set potatoes aside.

Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Season to taste with salt and pepper. Set aside.

Using small sharp knife, cut off peel and white pith from lemons. Working over small bowl to catch juices, cut between membranes to release segments. Add segments to juice in bowl. Bring cream to simmer in small skillet over medium heat. butter and whisk until melted. Mix in lemon segments and juice. Simmer until thick, whisking occasionally, about 2 minutes (segments will fall apart). Season to taste with salt and pepper. DO AHEAD Potatoes, mushrooms, and lemon butter sauce can be made 2 hours ahead. Let stand at room temperature.

Heat oil in heavy large skillet over high heat. Sprinkle fish with thyme, salt, and pepper. Add fish to skillet, skin side down, and cook until skin is brown, about 5 minutes. Remove from heat. Turn fish over. Place lid on skillet to hold fish; tilt skillet to drain off excess oil. Discard oil. Add butter to skillet and tilt to melt butter and distribute evenly. Let stand covered until fish is just opaque in center, about 3 minutes.

Rewarm leeks, potatoes, and mushrooms over medium heat and spoon onto plates; top with fish. Rewarm lemon butter sauce over medium heat, whisking frequently; spoon over fish. Drizzle with chive oil. Garnish with chervil and serve.

Top 9 fingerling potato recipes from across the web

The most viewed fingerling potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Scarpariello with Sausage a...

Crispy Potatoes With Bay and Scalli...

Salt-Roasted Potatoes

New Potatoes With Mimolette

Buttered Potatoes With Salted Lemon

Gochujang Potato Stew

Lemon and Parsley Skillet-Roasted F...

Crispy Potato Salad with Chiles, Ce...

Arctic Char with King Trumpet Mushr...

Top 9 fingerling potato recipes from across the web

The most viewed fingerling potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Scarpariello with Sausage a...

Crispy Potatoes With Bay and Scalli...

Salt-Roasted Potatoes

New Potatoes With Mimolette

Buttered Potatoes With Salted Lemon

Gochujang Potato Stew

Lemon and Parsley Skillet-Roasted F...

Crispy Potato Salad with Chiles, Ce...

Arctic Char with King Trumpet Mushr...

The most viewed fingerling potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine