Fingerling potatoes have a creamy, almost sweet flavor that makes them a nice alternative to ordinary white, yellow or red potatoes. Their unusual elongated shape, which slightly resembles fingers, will give your plate a different look.
They're considered waxy potatoes (like red potatoes, white potatoes, and Yukon golds), which means they're great for roasting and boiling. When it comes to mashing, you're better off with starchy potatoes like Russets.
Fingerling potatoes are available in multiple colors, including yellow, orange, red or even purple. So you can use a combination of colors or just one. The yellow ones, sometimes referred to as Russian banana potatoes are probably the most common.
You can halve them lengthwise before roasting or roast them whole, depending on your preference. Size also matters. If they're on the larger side, halving might be best. Otherwise, I prefer to roast them whole. (You can also slice them crossways into rounds, which is useful if you're planning to sauté them.)
By the way, fingerling potatoes are terrific for making potato salad, because they stay firm when you boil them, and they have a lovely flavor. And by potato salad, I mean the American kind, with either a mayonnaise- or vinaigrette-based dressing.
Having said that, however, fingerling potatoes sliced into rounds and sautéed, then seasoned and tossed in dressing while still warm, would be a wonderful addition to a basic green salad. And they're also perfect for making the classic Nicoise Salad.
- Preheat oven to 425°F
- Pluck the little leaves off of the stems of your fresh herbs until you have about a tablespoon of them. If you're using rosemary, make sure the leaves don't have any of the woody stem attached. If you're using sage, give the leaves a quick chop so that they're not too big.
- Wash and pat dry the potatoes. Slice them in half lengthwise if you so desire. Then place them in a mixing bowl, drizzle them with the olive oil, then toss them so they're fully coated with the oil.
- Sprinkle generously with the Kosher salt and toss again to distribute the salt evenly. Don't be afraid of using too much salt — potatoes and salt are made for each other. Think french fries!
- Finally, add the fresh herbs and toss once again. The fingerlings should now be fully coated with the oil-salt-herb mixture.
- Transfer the potatoes to a roasting pan and roast until a knife slides easily into one of the largest potatoes — 20 to 25 minutes — flipping them every 10 minutes or so to ensure the tops don't burn.
- Garnish with a sprig of your fresh herb and serve.