Bonnies Lemon Dill Fingerling Potatoes Recipes

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.

Steps:

• Bring a pot of salted water to a boil. Gently poach the fingerlings for 5 minutes. Drain the potatoes, cut in half and dry thoroughly.
• Heat a large pan over medium-high heat. Melt the butter, add the leeks and season with salt and pepper. Saute until softened, about 8 minutes. Set aside.
• In the same pan, heat the olive oil. Put the fingerlings cut-side down in the pan and cook until golden brown, about 5 minutes; flip and repeat on the skin side. Add back the leeks, drizzle with the honey and cook for another 2 to 3 minutes.
• Sprinkle with the parsley and lemon zest. Season with additional salt and pepper to taste.

Steps:

• 1. Note: Just a reminder that you will bake these potatoes for 25 minutes at 400 degrees, then you will turn the oven up to 450 degrees for 20 minutes more.
• 2. Pre-heat your oven to 400 degrees. Line a large baking sheet with foil.
• 3. To make the potatoes, cut each potato lengthwise in half. Take each half and cut into 4 pieces like in my photo. Each potato will have 8 pieces.
• 4. Combine the dill, lemon juice and the oil in a large mixing bowl. Add the cut fingerling potatoes. With your hands, toss the potatoes over and over until they are well coated with the seasonings. Place them on the sheet in a single layer like in my photo.
• 5. Roast in the oven 25 minutes, then turn the potatoes over, and TURN THE HEAT UP TO 450 degrees and roast another 20 minutes until nicely browned and tender, like the photo. Watch so they don't burn.
• 6. Remove the potatoes from the oven, salt and pepper them and cover with a loose sheet of foil until you are ready to serve. Enjoy!

Steps:

• 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. Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5 to 10 minutes.
• For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes.
• Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste. With the processor running, slowly pour the oil into the bowl through the feed tube and process until it is the consistency of thick sour cream. Place in a serving bowl.
• Slice the potatoes in half and place them on a serving plate. Sprinkle with salt and pepper, and decorate with the chopped chives. Serve with the aioli.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place fingerling potatoes in a large bowl. Whisk oil, mustard, dill, salt, and black pepper together in a measuring cup until well blended. Pour over potatoes and stir until evenly coated. Spread potatoes in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Turn potatoes and cook until potatoes are golden and crispy, about 10 more minutes.

Steps:

• Preheat oven to 450°F. Toss potatoes, oil, and rosemary on a large rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft and golden brown, 25-30 minutes. Toss warm potatoes with preserved lemon peel.

Steps:

• Cover potatoes with water in a pan. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 10 minutes. Drain potatoes and halve lengthwise.
• Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes.
• Stir in stock, wine, and 1/2 teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.
• Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt, and pepper.

Steps:

• In a large saucepan, arrange potatoes in a single layer. Add broth and butter. Cover and cook over medium-high heat for 12 minutes., Uncover; cook until potatoes are tender and broth is evaporated, 7-10 minutes. Press each potato with a turner to crush slightly. Sprinkle evenly with the dill, salt and pepper. Cook until bottoms are lightly browned, 2-3 minutes longer. Serve with sour cream.

Steps:

• 1. Cook's Tip: A word about cheese. I use jack cheese, fontina, gruyere cheese, cheddar, but I like fontina and jack cheese the best. For the milk mixture, I use a combination of sour cream, heavy cream and 2% milk, which is what I had on hand. You can use all milk, or all cream, or mix it up. Use what you like. Experiment to your hearts content. This is a fun recipe for that!
• 2. Pre-heat the oven to 375 degrees. Spray a 10 inch glass pie dish with Pam.
• 3. Scatter 2 teaspoons of garlic on bottom of Pam sprayed pie dish. Put half of the sliced potatoes on top of the garlic, overlapping the slices. Add half of the onion slices. Add salt and pepper (go easy on the pepper) Sprinkle 1/3 cup of cheese (your choice) over the onions evenly. Repeat the layer of garlic, potatoes, onions, and salt, pepper. Add the milk mixture evenly over the top, and then add the remaining 2/3 cup of cheese of choice, plus, the 1/4 cup of parmesan cheese.
• 4. Cover the pie with foil and bake 30 minutes, uncover and bake 30 minutes more. You may want to do a low broil to brown the top. Cut into wedges to serve. Enjoy!
• 5. Cook's Note: I also have a Tater and Onion Pie with ham that is another variation of this recipe and it is posted.