Fingerlings Roasted with Veggies

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“He has shown you, O mortal, what is good. And what does the LORD require of you? To act justly and to love mercy and to walk humbly with your God.” Micah 6:8 NIV

Fingerling potato
From Wikipedia, the free encyclopedia

A fingerling potato is a small, stubby, finger-shaped type of potato which may be any heritage potato cultivars. Fingerlings are varieties that naturally grow small and narrow. They are fully mature when harvested and are not to be confused with new potatoes. Popular fingerling potatoes include the yellow-skinned Russian Banana, the orange-skinned French, and the Purple Peruvian. Due to their size and greater expense compared to other potatoes, fingerlings are commonly either halved and roasted as a side dish or used in salads.
Have you ever eaten any of these little jewels? We buy them at Costco and for all their small size, they are huge on flavor.  They are deliciously sweet and tender, perfect for roasting – and especially great with a combo of other vegetables such as our recent dish with fresh asparagus and green beans.

When you want to eat healthy but taste counts first and foremost  – consider roasting some fingerlings and adding your favorite vegetables.  I par-boiled the fingerlings for 5 minutes, drained and cooled them while drizzling with a bit of olive oil and sprinkling with coarse salt and pepper.
I slightly steamed the asparagus and the fresh green beans and set them aside while the fingerlings baked for about 15 minutes. Tossing them all together and back in the oven for another 10 minutes finished up the roasting. Dressing with only the olive oil and salt and pepper brings out the best in all three of these vegetables! Bon appetite’!

Many Blessings and Happy Cooking!
Roasted Fingerling Potatoes and Fresh Vegetables
 
Prep time
Cook time
Total time
 
Simple is best when it comes to roasting sweet tasting fingerling potatoes with asparagus and green beans. A perfect accompaniment to steak, chicken, or fish!
Author:
Serves: 4-6
Ingredients
  • 12 fingerling potatoes
  • 10 to 12 Fresh Asparagus Spears, Trimmed
  • 10 to 12 Fresh Green Beans
  • 1 - 2 tablespoon Olive oil
  • To Taste Kosher Salt and Cracked Pepper
Instructions
  1. Lightly wash fingerling potatoes. Par-cook for 5 minutes in a large pan of boiling water. Remove from water and let cool.
  2. Spray cooking sheet lightly with canola oil. Slice the potatoes in half, lengthwise and place on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Bake at 400 degrees for 15 minutes. Stirring once.
  3. While potatoes are in the oven, steam asparagus and green beans just until tender crisp.
  4. Add asparagus spears and green beans to the potatoes, toss to coat with oil and salt and pepper. Add more salt and pepper, to taste.
  5. Continue roasting additional 10 minutes until potatoes are cooked and green vegetables are browning. Serve immediately.
Notes
Amounts can easily be adjusted depending on how many you want to serve.

 

 

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