WebPlace potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain. Transfer to a greased 15x10x1-in. …
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2 1/2 pounds fingerling potatoes, unpeeled Kosher salt For the Aioli: 1(1/2-inch thick) slice white bread, crust removed 2 tablespoons Champagne or white wine vinegar 6 large garlic cloves, chopped 2 extra-large egg yolks, at room temperature 1/2 teaspoon grated lemon zest 3 tablespoons freshly squeezed lemon juice 1/2 teaspoon saffron threads
Ingredients 1 pound fingerling potatoes 3 tablespoons grated Parmesan cheese 3 tablespoons minced fresh parsley 2 tablespoons olive oil 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed 1 tablespoon butter, melted 1/4 teaspoon salt 1/4 teaspoon pepper
These roasted fingerling potatoes are simply flavored with olive oil, garlic powder, kosher salt, and the juice of one lemon. Cook this traditional Irish meal low and slow in your trusty Crock-Pot. Recipe creator LUSYRSGIRL suggests serving with soda bread "for a warm and satisfying meal."
Make ahead: The sauce can be made up to 3 days in advance when covered tightly and kept in the refrigerator. Small waxy potatoes like New Potatoes, baby potatoes, Red Bliss or Yukon Gold potatoes are all excellent substitutes for fingerling potatoes.