Fingerling Potatoes … those stubby, finger-shaped (and funny-looking) gifts of the summer garden …
One of the best potatoes around.
Perfect potato for a potato salad…
A beautiful potato just simply steamed and tossed with some butter…
… or if you want to change it up a bit, roast them with Dijon mustard and rosemary (with a touch of vermouth!).
Dijon-Roasted Fingerlings
Prep Time: 10 minutes Cooking Time: 1 hour
Number of Servings: 4
Ingredients:
1 ½ – 2 pounds fingerling potatoes (substitute Yukon Golds if fingerlings are not available); unpeeled and cut in half
¼ cup (60 mL) olive oil
¼ cup (60 mL) Dijon mustard
2-3 garlic cloves, minced
Juice and zest of ½ of a lemon
2 tablespoons (30 mL) dry vermouth (or a dry white wine)
1 tablespoon (15 mL) finely chopped fresh rosemary
1 teaspoon (5 mL) Kosher or sea salt
½ teaspoon (2.5 mL) freshly ground black pepper
Method:
- Briefly steam or boil fingerling potatoes until they are beginning to become tender … still a bit firm … about 15 minutes. Preheat oven to 3750F (1900C).
- In a large bowl, mix together the olive oil, mustard, garlic, lemon juice/zest, vermouth, rosemary, salt, and pepper. Add the warm fingerlings to the bowl and gently mix to coat.
- Spread fingerlings onto a parchment-covered baking tray. The mixture will look a bit sloppy and wet, but the liquid will reduce as it roasts, leaving the fingerlings with a flavourful crust. This mixture can be prepared to this point and then refrigerated until ready to roast.
- Roast for 40-45 minutes – or until tender and golden brown and crispy. Stir up fingerlings occasionally during roasting time.
