How to Make Crispy Roasted Fingerling Potatoes
Test cook Elle Simone shows host Julia Collin Davison how to make the perfect Roasted Fingerling Potatoes.
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I’m going to try that tomorrow night for dinner to go with the meatloaf I’m making
I ❤❤ you all. Please do a
Lobster tail.
The garlic shrimp, smashed potatoes, are a few of the dishes I’ve learned from you all. Even order gadgets off you all recommendations
What a great recipe simple and delicious.
Made these last night. Perfection. Thank you ATK!
Will this recipe work if the fingerling are peeled. Mine have some nasty skin blemishes.
Followed exactly, cannot believe how amazing they made our homegrown potatoes taste (and they were already pretty awesome)! Thank you!
followed recipe, turned out perfect , thanks
I Googled "fingerling potatoes" after they were mentioned in a movie. I had no idea what they were. I am an American who lives in Asia (for almost 20 years). Serious question: Where the hell did these things come from? More importantly, how long have they been around?
Alternatives to a 13×9 baking pan? Who has that? not me
We have these little fingerling potatoes at our Farmers Market and they look so tasty! This is the simple little recipe I was looking for. Thanks!
I miss Chris!
I fucking love fingering potatoes!
😋 Sweet 😉 thanks
This method worked so well!
Thank you!
Those don't look very crispy to me..
Excellent video! Thank you both so very much! God bless you. 🙏🏼
Aw, I fuckin LOVE fingerling potatoes 😤😤
Looking delicious! Thank you for sharing your way of roasting fingerling potatoes. That what I am going to prepare for tomorow Christmas Ever dinner .
Wow, I made these tonight – the best potatoes I’ve ever eaten AND made! So simple, yet masterful!!! I love this show; it’s my go-to for cooking tips. And ya’ll are funny! Much better than that Kimball show.
Was good.
These look great … if Elle is cooking …. I watch … my favorite is her brussel sprouts with chili lime … I make these all the time … house favorite!!!
Did I miss the crispy part?
Hello.
At the end, there wasn't one comment from either of them about flavors, if they were memorably delicious, they would have said so. They were terrific, said the best of their comments. I might still make these, I just LOVE potah-toes!! Butter, salt n spice, love…you can't go wrong!
Very elegant side dish making this tonight with a meatloaf and roasted broccoli
Look at all that steam! 😂😂😂
Elle! Yay!
great insight into having this come out uniformly well
Did these for Easter Sunday roast lunch. Potatoes are great! My only comment is that they’re not “crispy” as described in the title. Very delicious though.
Yum, thank you.
I'd like to know what kind of pan that is. I like how deep it is and how straight the sides are
I made these yesterday, what I did was boil them until just slightly under done, cool until they can be handled easily, cut in half lengthwise and face down in a skillet with oil, salt and pepper, then I put the skillet into the oven just after dropping some little knobs of butter all over and waited until they got a little bit crispy. I really liked the crispy inside cut flat bit of the potatoes, but these also look quite nice. I thought about putting some sage in with them but didn't have any on hand.
I've always roasted these potatoes, but now I'm going to give this steaming method a try!
Thank you.
I saw Elle, and BLAM!, here I am…
But… crispy???
The timing on this is fantastic. I needed tonight but can use this tomorrow.
0:11 range of colours, sizes and shapes are fun. Why do I think in a dirty way? 😒
Looks so delicious. Going to try these lovely roasted potatoes tomorrow.
Looks yummy!
When I do fingerling potatoes, I pressure-steam them in an instant pot for 10 minutes, with 5-10 minutes natural release, then I dress them in flavorful oil and roast them.
ATK ought to take advantage of the popularity of electric pressure cookers and incorporate them more into various procedures. For example, when making mashed potatoes, I cut my potatoes into large chunks (4-6 chunks per russet potato) and pressure-steam them. Then I put them through a ricer skin-side up, and the skins don't go through the plates, so I don't even need to peel the potatoes. Then I fold in salted cream, and it's done.
A recipe forbtaterbtots with these blue potatoes please 🤤 !!
7 thumbs down…..how is that possible?! Potatoes! C'mon, a simple recipe, great results….. POTATOES!
I can’t wait to try this recipe!!!!
Still no Lan…
The headline said crispy. How did that happened when steaming potatoes? And nothing was said about the cripsiness, which was the reason I watched this one.
Maybe in the oven or broiler for a few minutes?
nice to see Elle. always has the 411. edited….oops.
I AM making this recipe ASAP! 😋
I made these for a party, served with a sour cream dip. It was the dish everyone liked the most at the party. So easy to make, so darned delicious. Nice variation on finger food, too, people liked taking a tiny potato and swiping it through the dip.