Of course, this will vary depending on the thickness of your salmon. It was really undercooked to my tasted after 8 minutes. Plus, cutting them in half cuts down the cook time, too. They were organic and so much good-for-you fibre and nutrition lives in the skin!Ĥ) I skipped adding raw green onions at the end, because I didn't want that raw onion taste.ĥ) I baked my salmon for 12 minutes, not 8. Ingredients 6 large baking potatoes cup sour cream 1 teaspoons salt 1 garlic clove, finely minced teaspoon ground cuminseed Freshly ground black. The cut sides get deliciously golden-brown and crispy as they roast. With a wooden skewer, test to see if they are tender. These potatoes taste too good in a great olive oil!! I also did not peel the potatoes. Step 1 Put the potatoes, water, and Kosher salt into a pot and simmer uncovered for 10 minutes. Fresh parsley I love to use a bit of chopped parsley as garnish at the end. Oregano, basil, tarragon, parsley, thyme, and rosemary will all work. Their thin skins almost taste sweet and are key to a golden, crisp exterior. Fingerling potatoes do not need to be peeled prior to roasting, a BIG BENEFIT over regular potatoes like the ones used to make Baked French Fries. Italian seasoning If you don’t have this ingredient, you can use a mixture of dried herbs. Fingerlings are excellent for fast meals, because they are quick and easy to prep.
#Nytimes recipes fingerling potatoes free
Reduce by half again, then shut off heat and add green peppercorns. Salt & pepper Feel free to adjust the amount of salt and pepper to suit your preference. I think roasted fingerling potatoes are amazing in plenty delicious olive oil! And, no, I did not swap the olive oil out for avocado or grapeseed oil this time, even though I baked at 450☏. Strain out solids, then add 2 cups cream and mustard. I love Vidalia onions, and that is what I had at home!ģ) I doubled (from 2 to 4 tbsps) the amount of olive oil that Colu Henry called to toss the potatoes in. Next time, I will make it with 1 tbsp.Ģ) I swapped out the red onion for a Vidalia onion. In the end, Andrew found it a little too spicy too. I made only a few minor changes to her original recipe:ġ) I halved the recipe, as I thought my son would find it too spicy. She put these flavours together to turn salmon into something extraordinary! This is not the type of recipe I would have thought up on my own without the creativity and genius of Colu Henry. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork. I made this dinner tonight, and it was so uniquely delicious. In a bowl, combine garlic, thyme, figs, potatoes and olive oil toss.
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