Easy Roasted Fingerling Potatoes

These roasted fingerling potatoes have a crispy golden exterior, a soft buttery interior and a tangy mustard vinaigrette dressing that just melt in your mouth!

This weekend my oldest daughter Molly and her significant other Christian returned home after a 2 month cross country trip. It was their chance for 3 days of rest and relaxation and 3 days for me to spoil them with home cooked comfort foods. Last night I asked what their favorite meal was, and although they loved ALL their meals, they said they loved Sunday’s dinner best. Cream of Honeynut (squash) soup, Spatchcock Chicken with Fingerling Potatoes and Sugar glazed Carrots with Dill. The reason being…. the Fingerling Potatoes!

Ironically, of all the dishes I cooked, these potatoes were the easiest and which I hate to admit, I made it up on the fly! The cooking method gives them a crispy golden exterior while maintaining a soft buttery interior. The mustard and sour cream give them a nice spicy tang while the chives lend a hint of a subtle onion flavor

All About Fingerlings:

If you are not familiar with Fingerlings, trust me you want to become so! Fingerlings look like, well, fingers. They are narrow, oblong, miniature and come in a variety of colors from a pale yellow to an intense bluish purple. These potatoes are thin skinned, a little waxy on the exterior and low in starch which allows for a creamy interior. Since the skin is thin all they need is a good scrubbing. No need to peel.

I must admit I do have a hard time finding them in my local market so I get them at my farmer’s market. If you happen to be in the same boat, and do not have a farmer’s market near by, you can replace with Yukon Golds or baby yellow potatoes, as their flavors and textures are similar.

The Method Of Fingerling Potatoes

Ingredients:

• fingerling potatoes
• extra virgin olive oil 
• kosher salt
• fresh cracked pepper
• garlic powder
• dry white wine
• butter
• grainy mustard
• sour cream
• chives  

basic directions:

First, clean the potatoes right before using with a sturdy vegetable scrub brush under cold water. Dry thoroughly. Cut lengthwise in half and place in a large bowl. Drizzle with a good olive oil and sprinkle with kosher salt, pepper and garlic powder.

Next, heat a cast iron skillet over medium heat. Drizzle olive oil in pan and cook in batches. Place potatoes cut side down until they begin to brown then flip. Once skin is browned, remove potatoes to a baking sheet placing them cut side down. Roast in the oven for 30 minutes or until tender.

Meanwhile, deglaze the pan with the wine. Add in butter. Scrape up all the brown bits. Add grainy mustard and whisk thoroughly. Next add sour cream and again mix thoroughly. Finally add in the chives.

Place the potatoes back into the skillet and toss to coat. Serve immediately.

Cook’s Notes:

tips for success:

Use a cast iron skillet. This helps to create a nice crispy skin.

recipe variations:

Try mascarpone instead of sour cream.

Horseradish mustard would add a nice hint of heat in place of the grainy mustard.

The Essentials:

If you make these fingerling potatoes and love them, I would love if you gave it 5 stars!