Roasted Fingerling Potatoes

I got over my fear of fingerlings so I could do this recipe justice. Cutting up and eating the fingerlings wasn’t nearly as bad as I thought it would be; it goes to show, irrational fear is irrational.

If you, or anyone you know, has a problem with fingerlings: cut them into wedges. They don’t look like fingers anymore and you can thoroughly enjoy their creamy texture. It was a good thing I decided to go with the fingerlings: the crisp outsides and the fluffy creamy insides were worth it!

Chang gives you two options to cook the fingerlings: confit or roasted. I went the roasted route because I wanted to concentrate on the Pan-Roasted Dry-Aged Rib Eye I was making. The roasted potatoes are simple: toss in rendered pork fat, season with salt and bake.

The recommended baking time is 20 minutes, but I had them in there for about 30 minutes, just to make them a bit more crispy. Even at 30 minutes I thought they could be a bit more crisp, but I think I was thinking that they would be more french-fry like rather than roasted.

Roasted, these potatoes make good side dish, but I think next time I’m going to give the confit/deep-fried version a try. I’m always on the lookout for new potato dishes and I think those will be phenomenal.

8 Comments add yours

  1. The confit version sounds delicious, rich and creamy.
    I think Chang does confit wings too. I can’t wait until you do those.

    Mmm, the confit wings are delicious, I did the wings a while back and they are mind blowing!

    steph on April 4th, 2010 at 10:41 am
  2. AR! I will try the confit version but these are good for me too.

    Ooh, I can’t wait til you try the confit version!

    steph on April 4th, 2010 at 10:43 am
  3. You know, I had always wondered why they were called “fingerling” potatoes, but never made the association with actual fingers. Now every time I check out that potato photo, it’s all I can think of. But as wedges, they still look delicious.

    The finger part of it still freaks me out, especially when I chop them into wedges! Thank goodness they taste so good.

    steph on April 10th, 2010 at 10:57 am
  4. I really admire your deep-frying fearlessness! It scares me a lot but I miss out on a lot of tastiness.

    My mom used to deep fry when I was a kid and I’d be so scared, but she was fearless, so I guess I got a little bit of that from her. It’s probably better that you are a little scared, it would do me good to eat less tasty deep-fried goodness!

    steph on April 15th, 2010 at 11:35 am
Add a Comment

(required)

Not published (required)

Optional Link