fingerling potatoes

Versatility is what you get with this dish, which borrows its flavors from the Italian staple saltimbocca, a combination of veal, prosciutto and sage. Here, the dark meat of chicken takes the place of veal, and instead of meat slices topped with the ham and herbs, there are plump bundles with the sage inside. Boneless chicken thighs make for easier slicing. Leaving the skin on to brown, provides more flavor, especially with some of the sage tucked underneath. Fingerling potatoes simmer as the chicken braises, and fresh peas contribute a touch of spring for a one-pot meal, not instant but hardly demanding. A final, judicious splash of balsamic vinegar intensifies the sauce.

Chicken With Prosciutto And Sage

unsalted butter

large boneless, skin-on chicken thighs (about 6 ounces each)

fennel bulb (about 1/4 bulb)

red onion (about 1/2 onion)

Salt and black pepper

sage

fingerling potatoes (about 1 pound)

chicken stock

sage leaves

prosciutto (about 5 ounces)

peas

balsamic vinegar

Chicken With Prosciutto and Sage

Melt butter in a large sauté pan over medium-high heat. Add chicken thighs, skin side down, and sear until skin is nicely browned, about 5 to 7 minutes. Remove chicken to a platter, skin side up. Reduce heat to low, add fennel and onion to sauté pan, season with salt and pepper, stir in ground sage and cook until translucent, about 5 minutes. Add potatoes, stir, add stock, bring to a simmer, cover and cook until potatoes are just about tender when pierced with a paring knife, 15 minutes.

While potatoes are cooking, tuck a sage leaf under the skin of each thigh. Turn thighs over and season the flesh side of each with salt and pepper, and place 2 sage leaves on each. Roll each thigh into a bundle, skin side out, and wrap in prosciutto, using 2 overlapping slices for each to fully enclose the chicken. Tuck wrapped chicken, seam side down, in among the potatoes in the sauté pan. Add the peas. Cover and cook for 20 minutes, basting chicken with pan juices halfway through.

Remove chicken to a warm platter and surround with potatoes. Stir vinegar into the pan sauce, add salt and pepper if needed, and pour, including the peas, over and around the chicken and potatoes. Garnish platter with sage and serve.

This recipe for oven Roasted Fingerling Potatoes gives you a perfectly crispy and delicious result. It's easy enough to make on a busy weeknight, and stunning enough to serve guests!

Roasted Fingerling Potatoes

½ lbs fingerling potatoes (sliced in half lengthwise)

tbsp butter (unsalted, melted)

garlic (minced)

Italian seasoning

salt

½ tsp pepper

olive oil

tbsp parsley (fresh, chopped, for garnish)

Preheat your oven to 425 F degrees.

Toss the potatoes with the butter, garlic, Italian seasoning, salt, and pepper. Add the olive oil to a large skillet, then spread the potatoes evenly in a large cast iron skillet.&nbsp;

Bake for 20 to 25 minutes, or until crispy. Garnish with parsley and serve.

Crispy fingerling potatoes tossed in garlic-parmesan butter. A perfect side dish for a roast dinner.

Crispy Potatoes With Garlic-Parmesan Butter Recipe

Kosher salt

red pepper flakes

parsley leaves

Parmigiano-Reggiano (about 1 cup)

duck fat

Place potatoes in a large saucepan and cover with cold water. Season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are completely tender and a cake tester or paring knife inserted into potato shows little resistance, about 5 minutes after it starts boiling. 

Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and pepper flakes and cook, stirring consantly, until softened and fragrant but not browned, about 1 minute. Transfer to a large bowl. Add parsley and grated cheese. Set aside.

Drain potatoes and allow to cool slightly. When cool enough to handle, split each potato in half lengthwise. Heat 3 tablespoons  duck fat (or olive oil, if using) in a large non-stick or cast iron skillet over medium-high heat until shimmering. Add as many potatoes as you can fit in a single layer, cut-side down (you should be able to fit about half the potatoes). Cook, shaking pan occasionally, until potatoes are golden brown and crisp, about 10 minutes. Transfer to bowl with garlic butter. Repeat with remaining duck fat (or olive oil) and potatoes, transferring to same bowl. Toss potatoes to coat evenly in garlic-butter mixture, and season to taste with salt. Serve immediately.

Enjoy potatoes without turning on the oven! These Roasted Fingerling Potatoes are made in a skillet, are crispy on the outside, soft on the inside and the absolutely best side dish to any meal!

Skillet Roasted Fingerling Potatoes

lb. fingerling potatoes

tsp salt

tsp black pepper

herbs (thyme, rosemary, chives, etc.)

Begin by slicing the the potatoes in half length-ways.

Next, add oil to a large skillet (nonstick or cast iron) and heat over medium-high. Add the salt into the skillet, then place the potatoes cut side down and pan-fry the potatoes for 7-8 minutes. Then, reduce the heat to low, place a lid on the skillet and continue cooking the potatoes for 10-12 minutes or until the potatoes are easy to pierce with a fork.

Last, sprinkle the potatoes with black pepper and fresh herbs and enjoy!

That's right. Salad for breakfast. Crispy, creamy fingerling potatoes topped with pea pesto and fried eggs are served over a bed of spinach, kale, and swiss chard. The salad is covered with a squeeze of sriracha and a creamy dressing for a simple breakfast made in less than 30 minutes.&nbsp;

Breakfast Salad with Roasted Potatoes and Fried Eggs

c peas, thawed if frozen

c fresh mint, packed

c lightly packed Parmesan cheese, finely grated

garlic

c olive oil

salt and pepper, optional

tbsp nuts or seeds, I like walnuts or pistachio optional

tsp sea salt

dried herb blend

paprika

eggs person,,

greens

cooked, crumbled bacon,

c mayo

tbsp mustard

horseradish

lemon, zest + juice

tsp maple syrup

garlic,, grated

herbs

Preheat oven to 450 degrees Fahrenheit, then toss...

Preheat oven to 450 degrees Fahrenheit, then toss the whole potatoes in olive oil and seasoning. Bake until fork tender, about 15 - 20 minutes.

Once the potatoes are done, smash each potato...

Once the potatoes are done, smash each potato using the back of a fork. Place the potatoes back into the oven under the broiler. Let the potatoes cook for another 5 - 10 minutes.

Remove from oven, and spoon a small amount...

Remove from oven, and spoon a small amount of pea pesto onto each potato and serve.

Add all ingredients into a food processor, and...

Add all ingredients into a food processor, and pulse until combined being careful not to puree the peas. Season with salt and pepper if needed.

Combine all ingredients except for water. After, thin...

Combine all ingredients except for water. After, thin with a tbsp of water at a time until you reach a pourable consistency. 

Heat your pan, and add a tablespoon of...

Heat your pan, and add a tablespoon of olive oil. Crack one to two eggs per person into the pan and fry until whites are opaque, and yolks are still soft. Season with a pinch of salt, pepper and chili flakes. 

Add 2 large handfuls of greens per plate....

Add 2 large handfuls of greens per plate. Add in pesto covered potatoes and fried eggs, Drizzle with dressing and sriracha. Top with bacon if using. 

Roasted Fingerling Potatoes are a dinner side dish superstar and they are made even better with this secret hack!

Cooking spray

vegetable oil

cornstarch

tbsp. fresh rosemary, finely chopped

garlic,

black pepper

Preheat oven to 425º. Scrub fingerlings clean, pat dry then halve lengthwise. Spray a large baking sheet with cooking spray, then drizzle vegetable oil, tilting the pan to make sure the oil is evenly distributed.

In a large microwave-safe bowl, whisk cornstarch and ½ cup water until evenly  combined. Microwave the cornstarch slurry in 20 second bursts, whisking after each interval, until sticky like pudding, about 1 to 1 ½ minutes total.

Add potatoes  to the cornstarch slurry and toss to coat. (The potatoes will look a little strange but this coating ensures maximum crispiness.)

Place the potatoes cut side down on the baking sheet, leaving a bit of space in between each one. Cover the sheet tightly with aluminum foil and transfer to the oven. Roast for 12 minutes.

Remove the foil and continue to roast until the cut side of each potato is golden brown, 15 to 20 minutes. Toss potatoes with rosemary, garlic, salt and pepper. Return to the oven and cook until the garlic is fragrant and golden brown, about&nbsp; 5 minutes. Transfer the potatoes to a bowl, give them a quick toss, and serve.

This oven-roasted chicken and potatoes recipe is a classic roasted chicken recipe. It&#x27;s made with potatoes, onions, carrots, and seasoned to perfection.  It&#x27;s a delicious baked chicken and potatoes recipe the entire family will love. 

Oven Roasted Chicken and Potatoes Recipe

Chicken (3-4 pound fryer chicken)

Lemon

Butter (room temperature)

Salt

Tablespoons Garlic (minced)

Tablespoons Butter (room temperature)

tsp Sage (or 1 tsp fresh)

tsp Onion Powder

5-6 medium Potatoes (gold Yukon, sweet potatoes, red potatoes,

Onion

Tablespoon Avocado oil (or your favorite cooking oil)

Preheat the oven to 400 degrees.

Remove the giblets from the chicken then pat the chicken dry with a paper towel.  Stick a half lemon in the cavity of the chicken. Tie the legs together with a piece of string and tuck the wings underneath. Season with salt and pepper over the entire chicken.

In a small mixing bowl, add the room temperature butter, salt, garlic, thyme, rosemary, sage, and onion powder. Use a fork and mash all the ingredients together until smooth.

Place chicken into a glass baking dish, dutch oven, or cast-iron skillet and smear the garlic herb butter over the entire bird.

Place cut potatoes, onions, and carrots into a large bowl and add the avocado oil and garlic salt. Toss, then add the veggies around the chicken.

Bake in a preheated oven for about 45-60 minutes, or until the internal temperature of the chicken reaches 165 degrees F in the thickest spot.  If the skin on the chicken begins to brown before it is done, cover loosely with aluminum foil and continue to bake.

Remove the chicken and let it rest for at least 10 minutes before serving. Enjoy!

https://www.youtube.com/watch?v=MANoSCQHM7c

This oven-roasted chicken and potatoes recipe is a classic roasted chicken recipe. It's made with potatoes, onions, carrots, and seasoned to perfection. It's a delicious baked chicken and potatoes recipe the entire family will love. Recipe: https://thecarefreekitchen.com/oven-roasted-chicken-and-potatoes/ ?? Chicken Recipes ?? ??Roasted Turkey Breast https://youtu.be/dVbC--9QeMc ??California Chicken https://youtu.be/TlPrEvS2TYs ??Juicy Chicken Breasts https://youtu.be/mRB_UwH_nV0 #ovenroastedchicken #wholechicken #chicken FOLLOW ME: ?Youtube:https://www.youtube.com/channel/UC_4s... ?Instagram: https://www.instagram.com/the_carefre... ?Facebook:https://www.facebook.com/thecarefreek... ?Pinterest: https://www.pinterest.com/thecarefree... ?Email: thecarefreekitchen@gmail.com (I'd love to work with you. Send all inquiries here) CONNECT WITH ME: ?WEBSITE: https://thecarefreekitchen.com/ ?ALL MY RECIPES: https://thecarefreekitchen.com/recipe... ?FACEBOOK GROUP: https://www.facebook.com/groups/11708... ABOUT ME: ? Hello there!! My name is Jill with The Carefree Kitchen. I love sharing my love of food with you. I will show you how to make easy and delicious meals your entire family will love. FTC Disclaimer: This is not a sponsored video.

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Top 7 fingerling potatoes recipes from across the web

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The most viewed fingerling potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine