How to Make Crispy Roasted Fingerling Potatoes

[@missmaam792]

I will never understand people's aversion to potato skins. To me, they're the best part!😘🥔

[@shelleyoxenhorn833]

Absolutely

[@JohnLight1]

I like the skins on the organic potatoes that I grow in my garden and I don't mind an occasional worm hole. The issue with industrial potatoes is that they are grown in a huge monocultures year after year in the same fields. Bugs get established and growers have to rely on neurotoxins to control them. The residues of the toxins can remain on the skins. Peeling an industrial potato reduces those residues. But most people are unaware and don't care.

[@majoroldladyakamom6948]

Most of the nutrition is in the skin. Made some potato salad for the inlaws at a Holiday inner. They were appalled, and called me a Yankee. This was Thanksgiving, 6 weeks after my emergency c-section. We hosted all 13 people.

[@busseat8396]

The skins are hard on you intestines, and can aid in causing leaking gut.

[@juansierra5704]

@Angel Bulldog Yes, my doctor told me that.

[@stevelogan5475]

Elle, these look great, if viewers have never seen Elle's video on the perfect baked russet potatoes, I make mine her way now & I'm Irish !

[@invisibleme5]

Thanks! Just watched it and looks like perfect baked potatoes!

[@stevelogan5475]

@@invisibleme5 yes ma'am, they turn out perfect

[@jjsmith3302]

Perfect baked potatoes every time 💗

[@stevelogan5475]

@@jjsmith3302 yes they are friend, I hit that sweet temp spot with a digital thermometer & bingo, fluffy baked tater

[@scruffy281]

I definitely going to check this out! An Irish guy would know his potatoes for sure! Thanks so much!!❤

[@lisaboban]

That's a great technique. I've never had much luck with those fingerlings. Can't wait to try these out.

[@515aleon]

The timing on this is fantastic. I needed tonight but can use this tomorrow.

[@arevee9429]

I've made this recipe many times, and it's a winner.

[@invisibleme5]

They look perfect! And so easy!

[@mahareslan641]

Great that's so easy and they turned out gorgeous aromatic too 🤩 I will definitely try it your way 👍🏻thx !!

[@detub6705]

Looking delicious! Thank you for sharing your way of roasting fingerling potatoes. That what I am going to prepare for tomorow Christmas Ever dinner .

[@mattstewart1637]

how was it?

[@therealnancycarol]

Great video. I love potatoes! If I could only eat one thing, it would be potatoes. 💕💕💕

[@DrakeLovett]

I made these yesterday, what I did was boil them until just slightly under done, cool until they can be handled easily, cut in half lengthwise and face down in a skillet with oil, salt and pepper, then I put the skillet into the oven just after dropping some little knobs of butter all over and waited until they got a little bit crispy. I really liked the crispy inside cut flat bit of the potatoes, but these also look quite nice. I thought about putting some sage in with them but didn't have any on hand.

[@francinecorry633]

Well you didn't make these yesterday b/c you boiled em and cut em in half.Why are you here?

[@forthosewhoHUNGER]

Excellent video! Thank you both so very much! God bless you. 🙏🏼

[@MoovinOnEstateSales]

Followed exactly, cannot believe how amazing they made our homegrown potatoes taste (and they were already pretty awesome)! Thank you!

[@stephanies564]

Made these last night. Perfection. Thank you ATK!

[@judybroomfield1049]

followed recipe, turned out perfect , thanks

[@opwave79]

Just bought some fingerlings that were on sale. Gonna try this technique. Thanks!

[@bijanbahmani3794]

This method worked so well!

[@marywillis5986]

These look great … if Elle is cooking …. I watch … my favorite is her brussel sprouts with chili lime … I make these all the time … house favorite!!!

[@Geoduck.]

What a great recipe simple and delicious.

[@Katy32344]

I'd like to know what kind of pan that is. I like how deep it is and how straight the sides are

[@mrblueskynm3968]

We have these little fingerling potatoes at our Farmers Market and they look so tasty! This is the simple little recipe I was looking for. Thanks!

[@Detroitmamma]

❤amazing gonna give it a whirl tomorrow and let u know how it turns out!

[@richardwallace6313]

great insight into having this come out uniformly well

[@wildcookiewreathery9420]

Wow, I made these tonight - the best potatoes I’ve ever eaten AND made! So simple, yet masterful!!! I love this show; it’s my go-to for cooking tips. And ya’ll are funny! Much better than that Kimball show.

[@johannakus9416]

Looks so delicious. Going to try these lovely roasted potatoes tomorrow.

[@charlie_u.k.]

Thank you!

[@patriciaodompendleton7599]

Thank you

[@MichaelEKaz]

I've always roasted these potatoes, but now I'm going to give this steaming method a try!

[@HollijoyJohnson]

😋 Sweet 😉 thanks

[@stacyhackney6100]

Yum, thank you.

[@shirleylee4233]

I AM making this recipe ASAP! 😋

[@rrialb9371]

At the end, there wasn't one comment from either of them about flavors, if they were memorably delicious, they would have said so. They were terrific, said the best of their comments. I might still make these, I just LOVE potah-toes!! Butter, salt n spice, love...you can't go wrong!

[@lianeheinrich9166]

Looks yummy!

[@Throsteful]

Alternatives to a 13x9 baking pan? Who has that? not me

[@rachelhoward2480]

Elle! Yay!

[@mariale7821]

I can’t wait to try this recipe!!!!

[@markdcmountp]

Can you also get a good result by steaming them or pressure cooking them in a multi-cooker (like Instant Pot) and then sautéing them in the same pot? Maybe not the sautéing part because there may not be enough surface area depending on the amount your cooking.

[@richeyrich6855]

450 degrees on Roast or Bake?

[@philipsylvester3901]

I ❤❤ you all. Please do a Lobster tail. The garlic shrimp, smashed potatoes, are a few of the dishes I’ve learned from you all. Even order gadgets off you all recommendations

[@michaelschultz3921]

I appreciate the the video on KZbin I was wondering about what fingerling potatoes were because I had a recipe. It was a electric pressure cooker recipe. Now I know what they are. The recipe included a bison buffalo roast.

[@jamesdebaggis9856]

I’m going to try that tomorrow night for dinner to go with the meatloaf I’m making

[@Berkana]

When I do fingerling potatoes, I pressure-steam them in an instant pot for 10 minutes, with 5-10 minutes natural release, then I dress them in flavorful oil and roast them. ATK ought to take advantage of the popularity of electric pressure cookers and incorporate them more into various procedures. For example, when making mashed potatoes, I cut my potatoes into large chunks (4-6 chunks per russet potato) and pressure-steam them. Then I put them through a ricer skin-side up, and the skins don't go through the plates, so I don't even need to peel the potatoes. Then I fold in salted cream, and it's done.

[@Berkana]

@@sandrah7512 i usually resort to using my pressure cooker to help pre-cook things that I finish in the oven when I have multiple things that need the oven, because I only have one oven. What I should have said is that it would be helpful if ATK would advise on when pressure cooking can help, as an option, because they are very common appliances at this point.

[@harrisonroman8264]

@@Berkana I have one oven as well, and finding ways to finish dishes together is an important point, and you make it well.

[@mamabearC879]

Thank you.

[@dianeshrader5421]

Wow! ❤

[@dianeshrader5421]

Love the Fingerling potatos! ❤

[@savannarichard6059]

Yummy

[@PastorJack1957]

The headline said crispy. How did that happened when steaming potatoes? And nothing was said about the cripsiness, which was the reason I watched this one. Maybe in the oven or broiler for a few minutes?

[@MoPoppins]

She covered the tray with foil to allow the potatoes to steam, then removed it later to allow them to brown.

[@PastorJack1957]

@@MoPoppins I saw that, but still nothing is said about "crispy". In fact, it was said that the skin was so thin as to not be noticeable. That's not crispy. Browning isn't necessarily crisp. Other wise they are just another form of baked potatoes. And I know how to crisp those up. I love you guys, I'm trying to understand. Not argue. I've learned a lot from ATK's works, so, thank you for all the awesome tips!

[@everythingsawesome]

You're right. The video is mistitled and misleading. A bit of marketing dishonesty to get clicks by using a buzzy keyword like "crispy" but in fact the potatoes are not crispy and don't even aim to be. Tiresome. Oh well. "America's Test Kitchen" yeah right.

[@sirnopants2860]

I wonder if a 50/50 of oil and butter would be better than straight up vegetable oil. The oil should prevent the butter from burning, possibly with a thorough mixing after the 15 minute mark. It would brown and give you that nutty buttery flavor instead. It wouldn't hurt to throw in minced garlic at the very end either.

[@Ovni121]

You should try duck fat instead of oil

[@evetsotibac]

Why is the word "crispy" in the title??

[@ralphcraig5816]

I saw Elle, and BLAM!, here I am...

[@aliltasteofheavensmith994]

Very elegant side dish making this tonight with a meatloaf and roasted broccoli

[@Richard-oc3vt]

A recipe forbtaterbtots with these blue potatoes please 🤤 !!

[@4reshestAIR]

Did these for Easter Sunday roast lunch. Potatoes are great! My only comment is that they’re not “crispy” as described in the title. Very delicious though.

[@rachelstark2391]

So how do you get them salted... the interior?

[@Madeleine-cy5tr]

Aw, I fuckin LOVE fingerling potatoes 😤😤

[@anthony9013]

Lol don't look up

[@sociopathmercenary]

Rosemary salt. If you know you know

[@daughterofthemosthighfrey752]

Was good.

[@markjeffrey3148]

Will this recipe work if the fingerling are peeled. Mine have some nasty skin blemishes.

[@theallseeingmaster]

Those blue potatoes are unpleasant in the mouth. I won't grow them in my garden.

[@Gigiroo]

Lol why do you charge to get the written recipe?

[@brianchase9251]

I Googled "fingerling potatoes" after they were mentioned in a movie. I had no idea what they were. I am an American who lives in Asia (for almost 20 years). Serious question: Where the hell did these things come from? More importantly, how long have they been around?

[@joeysausage3437]

Hello.

[@ueray4]

Did I miss the crispy part?

[@marycassidy1695]

I miss Chris!

[@TheSkierxing123]

Look at all that steam! 😂😂😂

[@bling0rb007]

0:11 range of colours, sizes and shapes are fun. Why do I think in a dirty way? 😒

[@liberatorylove]

415 or 450?

[@c_dubbzz6127]

Those don't look very crispy to me..

[@jessesewell7922]

Get rid of the veg oil and you’ll vastly improve this recipe. Substitute bacon grease or beef tallow or duck fat.

[@Scott_Atlanta]

Still no Lan...

[@javaTL]

But... crispy???

[@ackack612]

7 thumbs down.....how is that possible?! Potatoes! C'mon, a simple recipe, great results..... POTATOES!

[@joeybagodonuts6683]

So Some people CAN still see the count? For me it just says "it's not for me" as the option for thumbs down, and no counter. Personally I don't like it. I wish I could opt out of their test or whatever.

[@jonahswager4892]

not crispy

[@Obiwaz]

This recipe is terrible. I followed it to a T and they did not cook through. These cooking times are way off.

[@PinkeeLee]

nice to see Elle. always has the 411. edited....oops.

[@joeybagodonuts6683]

?

[@joeybagodonuts6683]

@@judie_pie 👍 It said 911 at first!

[@Bat_Boy]

More repeat episodes. ☹️ ready to unsubscribe.

[@donnsunderland2684]

It was my first viewing and I deeply appreciate the repeat. Long live potatoes.

[@majoroldladyakamom6948]

POST AND RE-POST WERE WALKING ACROSS A BRIDGE... 😎

[@Bat_Boy]

@@majoroldladyakamom6948 STFU bish 🤫