Ina Garten Fingerling Potatoes

Ina Garten fingerling potatoes need just 4 ingredients, a recipe she picked up from Hamptons farmer Jim Pike, who sells sweet little fingerlings every fall. Boil them, steam them dry, then toss with salt, pepper, and good olive oil for the easiest side dish of the week.

Cover the drained potatoes with a kitchen towel for 5 to 10 minutes so they steam dry and turn fluffy. Wet potatoes slide right past olive oil, but dry ones soak up every last drop.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Fingerling Potatoes

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

205

kcal

Whole fingerling potatoes simmered in salted water until just tender, halved while still warm, and dressed with nothing but pepper and fruity extra-virgin olive oil. The thin skins hold everything together and add a gentle bite.

Ingredients

• 2 1/2 pounds fingerling potatoes, unpeeled
  

• 1 tablespoon plus 1 teaspoon kosher salt
  

• 1/2 teaspoon freshly ground black pepper
  

• 3 tablespoons extra-virgin olive oil

Directions

• Boil the potatoes: Rinse the potatoes and put them in a large saucepan. Cover them with cold water, add 1 tablespoon of salt, and bring to a boil. Simmer uncovered for 15 to 20 minutes, until they are just tender.
• Steam and toss: Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5 to 10 minutes. As soon as they are cool enough to handle, cut each potato in half lengthwise. Place the potatoes in a bowl with 1 teaspoon salt and the pepper. Drizzle with the olive oil. Toss well and serve immediately.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 5-quart stainless steel colander, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What olive oil works best for this recipe?

Use a fruity extra-virgin olive oil you would be happy drizzling on bread. Since the potatoes are so simple, the oil does most of the flavor work here. Ina recommends a good California olive oil, but any fruity extra-virgin you like will do the job.

Can I make these potatoes ahead of time?

You can boil and halve the potatoes a few hours ahead, then toss with olive oil right before serving. Reheat them gently in a 350 degree oven for about 10 minutes if you need to prep early. They are best served warm, so try not to let them sit too long.

What can I substitute for fingerling potatoes?

Small Yukon Golds or baby red potatoes work well here. Cut them in half before boiling so they cook evenly. The key is choosing a waxy, creamy variety instead of starchy russets, which fall apart too easily in the water.

How do I store leftover fingerling potatoes?

Keep them in an airtight container in the refrigerator for up to 3 days. Reheat in a 375 degree oven for 10 minutes to get some crispness on the edges. They hold up well tossed into a grain bowl or served alongside eggs the next morning.

Do I need to peel fingerling potatoes?

No, and you should not. The thin skin holds the potato together while boiling and adds a nice texture contrast once they are halved. Just give them a good rinse under cold water before cooking to remove any dirt.