-inch rounds.
Place potato rounds in a serving bowl
Wash/scrub the fingerling potatoes and boil, unpeeled, for
small pot, combine the potato slices and vinegar. Bring to
or another use.
Note1: Fingerling potatoes are not around just
Potato Salad:
Prepare the marinade;
Slice the fingerlings to bite size. Boil in water until tender. While potatoes are boiling, dice a shallot and start cooking in the olive oil, enough to coat the pan. Add the potatoes and cook until lightly browned. Salt and pepper to taste.
Bring a large pot of lightly salted water to a boil and add potatoes. Boil until potatoes are tender, 10 to 13 minutes; drain. Let cool until potatoes are warm.
Whisk yogurt, sour cream, lemon zest, lemon juice, mustard, salt, and black pepper together in a bowl. Gently fold potatoes into dressing. Stir arugula leaves into potato mixture and serve.
place potatoes in large saucepan and add boiling water to barely cover.
Add salt, cover loosely and bring to a boil. Cook for 20 minutes or until potatoes are tender. Drain.
Add shallot, tarragon and vinegar to potatoes and toss gently.
Season to taste with salt and pepper and set aside to cool.
Add mayonnaise and cream and toss gently to coat. Arrange arugula on a large serving platter. Top with potato mixture and serve.
nd cool slightly. Slice each potato lengthwise and carefully scoop insides
nd cooked.
Meanwhile, make potato salad: Place potatoes in a
For the Roasted Potato Fries: Preheat oven to 425
Preheat oven to 425\u00b0.
Wash potatoes in cool water, pat dry, and brush with olive oil.
Place potatoes in a glass baking dish.
Sprinkle with salt and pepper and bake in center of oven for 20 minutes or until golden brown and tender. (Mine took longer.)
Remove from oven, and with a knife cut an X on the top of each potato.
Gently squeeze sides of potatoes until centers spread out to form a small well.
Stuff a small amount of blue cheese, bacon and green onion into the well of each potato.
Serve immediately.
large pot, cover the fingerling potatoes with cold, salted water
Preheat the oven to 350.
Wrap each potato with a bacon strip and secure at each end with a toothpick. This is really easy to do with a fingeling potato as the long shape is ideal.
Place the bacon wrapped potatoes in a roasting dish uncovered.
Cook uncovered in the oven for 75-90 minutes or until desired crispness of the bacon. Turning over one time (you can remove the toothpicks before turning them) about half way through.
Serve.
astry rounds with the onion, potato slices, bacon and cheese.
teaspoons pepper.
Place potato halves, cut sides up, in
Place potatoes in large pot and fill with water to about 2 knuckles worth (of a small hand) of water above potatoes. Add about 1 tbls. or more to water. Bring to a boil and boil for about 7-10 minutes according to the size of the potatoes.
Place oil or fat in a 9 X 13 pan and place in the oven at 475 degrees.
Drain potatoes in colander and let dry a bit.
Shake the potatoes in the colander to rough the outsides and fluff the insides.
Place the potatoes in the hot oil and toss carefully to coat them.
Turn oven down to 400 degrees ...
eavy saucepan, gently smash each potato until slightly flattened but not
he reserved asparagus and the potato/shallot mixture.
Add the
Position rack in bottom 1/3 of oven.
Heat oven to 400*F.
Brush heavy rimmed baking sheet with oil.
Place potatoes and 2 Tbsp oil in large bowl.
Sprinkle with salt and pepper and toss.
Arrange potatoes cut side down on baking sheet.
Roast until cut side is brown, about 23 minutes.
Using tongs, turn potatoes over.
Roast until crisp, deep golden, and tender, about 12 minutes.
Season to taste with salt and pepper.
Stir green onions, parsley, tarragon, vinegar,mustard, and 2 tsp oil in small bowl.
transfer potatoes ...