Fingerling Potatoes with Vinaigrette and CheesePosted by in Sides
I had a lovely bag of multicolored fingerling potatoes and needed a way to cook them. I also had some vinaigrette leftover. Why not use them together? This one was a big winner in my house, with people fighting over the cheese!
1 lb fingerling potatoes, pricked with a fork
Make this vinaigrette:
4 tbsp olive oil
1 tbsp cider vinegar
1 tsp Dijon mustard
1/2 tsp sugar
1/4 tsp Italian herb mix
1/8 tsp garlic powder
salt and pepper
1/4 tsp Worchestershire
Shake this up in a jar and let it sit for about 10 minutes so the herbs soften.
Place the potatoes on the parchment. Pour half the vinaigrette over them (save the rest for a salad the next night). Fold the parchment and bake at 400 for 1 hour. About halfway through, take it out of the oven, grab the bag with potholders and give it a shake to distribute the oil. Put it back in for the rest of the hour. After one hour, remove from the oven, open the parchment and shave several tablespoons of Parmesan cheese over it (don’t grate it, use a cheese slicer to shave it). Leave the packet open and return to the oven until the cheese melts.
OMG. It was soooo good.
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Wow. This is a must-try. Amazing looking and sounding.
I’m such a potato girl. My dad always said – in his best farmer voice – “If you’ve got potatoes, you can make a meal!” I still live by that code.
I’ve made fingerling potatoes once and we thought the skins to be tough, but it’s possible I didn’t cook them properly. This looks absolutely amazing and makes me want to give them another try!
I really like the purple ones. If you cook them in parchment, they won’t dry out.
A baked potato is my go-to dinner if I’m the only one home. Butter, cheese, sour cream, scallions or chives and a little salt. Yum. I always have some cut up veggies on the side though too.
here in our country, we do something different with small potato’s. We cook them with chicken oil and we call it “adobong patatas”
I LOVE fingerling potatoes. This sound so good.
sounds delicious, and not something I would have thought about doing in parchment, either. I wonder how it’d be if I left the sugar out of the vinagrette?
I haven’t been able to find fingerling potatoes at the Co-op yet, but I’m eager for them to appear soon so I can try this recipe.
I’ve made potatoes at the bottom of my chicken roasting pan and they are delicious!!! I would love try your version!
I don’t like vinaigrette that is too sour, so I always add a little sugar to it.
Fingerling fan here too. Sounds like a big hit in your house.
I thought of this post today when I came across David Tanis’ recipe for parchment-cooked new potatoes in the NYT dining section. Did you see it? Good stuff! http://www.nytimes.com/2011/06/29/dining/potatoes-wrapped-in-parchment-city-kitchen.html
No I didn’t. Thanks for sharing.