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Message
Brined Fingerling Potato Recipe Here
Posted on 10/1/15 at 7:01 pm
Posted on 10/1/15 at 7:01 pm
This looks good.
LINK
I boil them in crab boil quite often, cook and slice, followed by roasting them in olive oil. I haven't used fingerling for this. I use Yukon gold or red potatoes. They get crispy on the outside and creamy on the inside.
LINK
I boil them in crab boil quite often, cook and slice, followed by roasting them in olive oil. I haven't used fingerling for this. I use Yukon gold or red potatoes. They get crispy on the outside and creamy on the inside.
5
Posted on 10/1/15 at 7:52 pm to Gris Gris
I was lucky if you heated frozen French fries.
Posted on 10/1/15 at 8:02 pm to Gris Gris
quote:
I boil them in crab boil quite often, cook and slice, followed by roasting them in olive oil
yup
I could see giving this a shot, though.
Posted on 10/1/15 at 8:24 pm to Gris Gris
I follow a similar process but only use; salt, peppercorns, bay leaves, thyme, and garlic. Poach the potatoes until 3/4 cooked then allow to cool in the poaching liquid. Remove from liquid and allow to cool/dry overnight uncovered in the fridge. Cut into quarters and pan fry in butter until crispy and brown.
Posted on 10/1/15 at 9:01 pm to VOR
quote:
I was lucky if you heated frozen French fries.
Well, that wasn't exactly lucky for you. You never knew what I put on them.
Posted on 10/1/15 at 9:40 pm to Gris Gris
quote:Sounds dirty.
Fingerling Potato
It does look good. I saw a similar recipe on TV where fingering potatoes were boiled whole, allowed to cool, smashed down with heal of hand, and then deep fried. I would love to try the brined ones this way. Although, roasting sounds fantastic too.
Posted on 10/1/15 at 9:48 pm to Langland
Pioneer Woman's recipe for crash hot potatoes involves cooking the potatoes and then smashing them before putting them in a hot oven with whatever seasoning and/or cheese you might want on them. They're quite good that way. We've made them many times. I assume you could do the same thing with these fingerling potatoes after the brine.
Posted on 10/1/15 at 10:18 pm to Gris Gris
For fingerlings we quarter them length wise and place them skin down on a roasting pan. We spray them with our olive oil mister then sprinkle kosher/sea salt, cracked pepper, and Herbs de Provence on them. Roast them for a while then hit em with the broiler. They puff up perfectly and taste great. We mix it up with spices/herbs sometimes. Perfect grilled protein side.
This post was edited on 10/2/15 at 7:15 am
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