This is a sponsored conversation written by me on behalf of The Little Potato Company. The opinions and text are all mine.
Fingerling Potatoes
Say that recipe title three times fast! Ha! I have been waiting so long to get my hands on these Little Potato Company Fingerling Potatoes. I love fingerling potatoes. These Little Potato Co. Fingerling Potatoes are kinda special because they are a particular varietal creamer potato that is unique in flavor and shape. And of course, they are nutritious since they are a great source of potassium.
These really don’t require much in the way of seasoning because they have a great taste all their own.
But I thought for this recipe, I would really take them over the top and add to their richness and to make a great side dish for some roasted chicken!
Now, I know y’all are gonna look at this list of ingredients and think “Girl, that is a lot of ingredients.” I hear ya, because I think that too when I am perusing recipes. If there is a long list of ingredients, I usually move on. I get it. But these ingredients are mostly herbs. Dried herbs.
Dried herbs work perfect
You don’t have to go out and search for the fresh stuff (which can be expensive if it’s in the winter months). Chances are, you have most of these herbs sitting in your pantry right now and you haven’t used them since that one recipe you bought them all for like 3 months ago. Now is the time to put them to good use!
Ingredients:
1.5 lbs Little Potato Co. Fingerling Potatoes
3 tbsp salted butter, melted
1 tsp salt
1 tsp dried parsley
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried dill
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 cup heavy cream
1 cup shredded white cheddar cheese
Directions:
Slice fingerling potatoes in half, lengthwise.
In a 4-quart slow cooker, toss cut fingering potatoes with melted butter.
Season potatoes with salt, parsley, rosemary, thyme, dill, garlic powder and black pepper. Stir.
Then cover and cook on low for 4 hours or high for 2 hours. After cooking, stir in heavy cream and shredded cheese.
Cover and cook on high for an additional 15 minutes until warmed through and cheese is melted.
Then serve! I wish you could smell it through the screen. So good! Would be absolutely perfect with some roasted chicken!
Enjoy!
- 1.5 lbs Little Potato Co. Fingerling Potatoes
- 3 tbsp salted butter melted
- 1 tsp salt
- 1 tsp dried parsley
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp dried dill
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 cup heavy cream
- 1 cup shredded white cheddar cheese
- Slice fingerling potatoes in half, lengthwise.
- In a 4-quart slow cooker, toss cut fingerling potatoes with melted butter.
- Season potatoes with salt, parsley, rosemary, thyme, dill, garlic powder and black pepper.
- Stir.
- Then cover and cook on low for 4 hours or high for 2 hours.
- After cooking, stir in heavy cream and shredded cheese.
- Cover and cook on high for an additional 15 minutes until warmed through and cheese is melted.
Recipe credit: Slow Cooker Gourmet
I love the recipe for the fingerling potatoes.
Thanks so much Bob!
Little Potato Co. Fingerling potatoes?
I might be a little naive but I‘ve never heard of them
Do they have another’ name? H
Fingerling potatoes are the longer “finger-like” potatoes. But you could just use any Little Potato you can find for this recipe! 🙂
Hi, Brandie!
Thank you for the perfect recipe! You solved my problem – what’s new to cook from a potatoes.
Milen
Well don’t those look extra delicious!
Mmmm! I want these as a side dish for dinner this weekend!
Yum I love this recipe
I definitely don’t think that is a long list of ingredients when considering most of them are the dried herbs. These sounds like a perfect compliment to chicken, steak or pork and love that it is in the crock pot so it’s one less dish to prepare when putting a dinner together.
Can these be made a day in advance and then warmed before serving? I have my mother’s 60th birthday party coming up and need to make enough for around 100 people.