Tweet We love the sweet, buttery flavor of Satur Farms fingerling potatoes, and have had a lot of fun coming up with different ways to use them. Below are recipes for some of our favorites. Let us know how it goes (or if you have any brilliant ideas of your own) in the comments!
Herb Roasted Fingerling Potatoes Preheat your oven to 400°F. In a large bowl, combine 1 box of fingerlings with 2-3 tablespoons olive oil, 2 tablespoons of chopped fresh rosemary, thyme, tarragon, or lavender (if using dried herbs, only use 1 tablespoon or less), and salt and pepper to taste. Spread the potatoes in a single layer on a foil-lined baking sheet, and roast until tender and fragrant, about 35 minutes.
French-Style (vinegar based) Potato Salad Ingredients: 1 box fingerling potatoes 2 TBS good olive oil 2 TBS white wine vinegar 2 TBS Dijon mustard 2 TBS very finely diced red onion (about 1/2 of a small onion) 2 TBS small capers 1/4 cup cornichons, sliced thin 1/2 cup breakfast radishes, sliced thin Salt and pepper as needed
Set a large pot of salted water to boil. Add potatoes and cook until fork-tender. Drain and set aside. Meanwhile, combine equal parts white wine vinegar, Dijon, and olive oil to make the dressing. We use about 2 tablespoons of each per 1 box of potatoes, but you can use more or less depending on your taste. When potatoes have cooled enough to handle, chop roughly and toss with the dressing in a large bowl. Add other ingredients and stir to combine. Allow the salad to rest for 30 minutes or so before serving, to let the flavors soak into the potatoes.
Provençal Potato Salad
Ingredients: 1 box Satur Farms fingerling potatoes 2 TBS good olive oil 1 TBS champagne or white wine vinegar 1/2 tsp Dijon mustard Salt & pep to taste 1/2 cup pitted kalamata olives, halved 1/4 cup small capers, drained 1 package Satur Farms heirloom cherry tomatoes, halved 2 TBS fresh italian parsley, chopped
Set a large pot of salted water to boil. Add potatoes and cook until fork-tender. Drain and set aside. Meanwhile, combine the olive oil, vinegar, and dijon. While the potatoes are still warm, toss with the dressing and a little salt and pepper. Allow to rest for a few minutes so dressing can soak into the warm potatoes. (If you want to, you can halve potatoes before this step.) When potatoes have cooled, toss with the rest of the ingredients. Delicious alongside a thinly sliced steak! Optional add-ins: 2 TBS basil chiffonade or lightly blanched haricots verts.