Two Potato

Fingerling potatoes are like bunnies. I bought 15 pounds of them this fall. I must have used 25 pounds by now.

The other night, I started making one thing, and two things jump out of the oven. I’d wanted fat, toasty fingerling potato coins, for dipping into a creamy homemade aioli, but then the Parmesan got involved, and . . .well, I ended up with two potato recipes, and no aioli.

I could give you one tomorrow, but I have something else in mind. It’s sort of a cheater recipe, though, so use one of these in its place, if you’re a stickler for details.

Parmesan potato coins 2

Parmesan Fingerling Coins (PDF)
Recipe 364 of 365

Serve these as a side dish if you’d like, but I loved them as party bites. They’re still delicious after they cool. I used La Ratte fingerling potatoes, but you could achieve the same effect using sliced Yukon Golds.

TIME: 10 minutes active time
MAKES: 4 servings

1/2 pound (1” thick) fingerling potatoes, cleaned and dried, sliced into 1/4” coins
1/2 teaspoon olive oil
1/4 teaspoon very finely chopped fresh rosemary
Salt and freshly ground pepper, to taste
3/4 cup freshly grated Parmesan cheese

Preheat the oven to 450 degrees.

Toss the potatoes in a bowl with the olive oil, rosemary, salt, and pepper. Arrange them (flat) on a parchment-lined baking sheet, and bake for 10 minutes. Flip the potatoes, and bake for another 10 minutes.

Using half the Parmesan, pile cheese high on each potato, and bake 10 minutes. Flip again, add the rest of the cheese, and bake 10 minutes more. Serve hot or at room temperature.

Potato goat cheese bites 1

Fingerling, Goat Cheese, and Olive Bites (PDF)
Recipe 364.5 of 365

Sliced, roasted fingerling potatoes make great appetizer substrate. I topped these with a salty mixture of goat cheese, capers, parsley, and olives, almost a cheesy riff on tartar sauce, but they’d be delicious with a huge array of toppings.

TIME: 20 minutes active time
MAKES: Appetizers for 10

1 pound (1” thick) fingerling potatoes, cleaned and dried, sliced into 1/4” coins
1 teaspoon olive oil
1/2 teaspoon very finely chopped fresh rosemary
Salt and freshly ground pepper, to taste
4 ounces goat cheese, softened
1 tablespoon drained capers, chopped
1 tablespoon chopped fresh parsley
1 scallion (green and white parts), finely chopped
1/3 cup (about 8 ) Kalamata olives, finely chopped, plus more for garnish, if desired
1 tablespoon olive oil

Preheat the oven to 450 degrees.

Toss the potatoes in a bowl with the olive oil, rosemary, salt, and pepper. Arrange them (flat) on a parchment-lined baking sheet, and bake for 15 to 20 minutes per side, or until well browned. Transfer to a cooling rack and let cool to room temperature

Meanwhile, mix the remaining ingredients well in a small bowl, and season to taste with salt and pepper.

Top each potato slice with a small mound of the cheese mixture, and garnish with a sliver of olive. Serve at room temperature.

Note: You could also make just the goat cheese mixture, roll it into a ball, and serve as a (Eek! Wrong era?) cheese ball.

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Filed under appetizers, cheese, gluten-free, recipe, vegetables, vegetarian

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