Wednesday, May 5, 2010

{ Roasted Fingerling Potatoes with Shitake Mushrooms }


Fingerling potatoes are small, elongated and finger shaped. They are unusual and growing in popularity for their flavor and creamy texture. They can be baked, roasted, grilled or boiled. Fingerlings are ideal for roasting, particularly in the juices of other foods, and give subtle, sometimes dramatic variations on the potato theme.

Like the majority of all potatoes, their roots can be traced to the Andes Mountains of Peru. Popular fingerling potatoes include the yellow-skinned Russian Banana, the orange-skinned French, and the Purple Peruvian. Due to their size and greater expense compared to other potatoes, fingerlings are commonly either halved and roasted as a side dish or used in salads.

Roasting these little darlings, brings out the most flavor. The skins crisp up and the centers remain rich and creamy. Toss in a bit of olive oil, season with salt and pepper, and you now have a perfect side dish for steak or roast chicken. Serve with a rich, buttery and slightly oaky chardonnay and you might just reach a pairing nirvana.

Roasted Fingerling Potatoes with Shitake Mushrooms

1 lb. Fingerling potatoes
3 T. Olive Oil
12 to 14 Fresh shitake mushrooms
Fleur de Sel
Fresh ground pepper

Heat oven to 400 degrees. Use a large shallow baking dish. Wash the potatoes and either cut in half or leave whole. Place into the baking dish. Remove the stems from the shitake mushrooms and quarter. Add to the dish and toss both the potatoes and mushrooms with the olive oil. Seasaon with salt and pepper and toss again.

Cook for about 30 to 35 minutes or until the potatoes are tender. Toss once midway through the cooking process. Check for doneness, by poking a sharp knife in the potato, if comes out easy without resistence, the potato is done.

2 comments:

  1. I love these potatoes and make them the same way. They are also good with a little Feta or Parmesan Cheese sprinkled on them.

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  2. Suzanne DrexhageMay 7, 2010 at 7:56 AM

    I love what you do with your inspirations, Lisa. You are a real cook--and you take great photos, too. It's a pleasure to check out your blog.

    ReplyDelete

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