Chances are you have seen bags of fingerling potatoes at the market, and may have even bought some to roast with other root vegetables, or boil for use in a potato salad. But have you wondered just what is a fingerling potato? Is it the same thing as a new potato, or a new variety of potato? Fingerlings are not new potatoes, which are simply immature potatoes that get thinned out early in the season in order to make room for the rest of the crop to mature. New potatoes are merely the baby version of any potato a farmer grows. Little fingerlings, however, are their own variety of potato, and they can be deep red, purple, golden or cream-colored. Fingerlings are small like new potatoes, and are elongated in shape, about the size of a finger, with a delicate skin that does not need to be peeled before cooking. Fingerlings have a firm texture that holds up well in cooking, so try them roasted whole or boiled. Fingerling potatoes vary in size, so make sure they are all cooked through, or use small red potatoes. Pull out this recipe when you’re looking to impress guests, especially mama, with fancy finger foods.
2 pounds fingerling potatoes
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup sour cream
4 ounces thinly sliced smoked salmon, cut into thin strips
2 tablespoons drained capers
1 large shallot, finely chopped
3 1/2 tablespoons fresh lemon juice (from 1 large lemon)
How to Make It
Preheat oven to 425°F. Drizzle potatoes with oil, and rub to coat. Sprinkle with salt and pepper. Spread in a single layer on a baking sheet, and bake until skins are slightly crispy and potatoes are tender when pierced, about 25 minutes.
Slit each potato lengthwise. Gently push the ends toward the center to split them open, like miniature baked potatoes. Spoon about 1 teaspoon sour cream into each potato. Tuck in strips of salmon, and top with capers and shallots. Drizzle about 1/2 teaspoon lemon juice over each potato. Garnish with dill, if desired. Serve warm.