Fingerling potatoes?

https://m.youtube.com/watch?v=NrJYFD0gRrU

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP here. Well, I tried and they basically came out like roasted potatoes. Which is fine, but not what I was aiming for. I don't know what I'm doing wrong at all.

I hope you like potatoes! Well, at least enough to try different types of potatoes and different types of preparations until you find a few that you like. Also, if you’ve had the potatoes that you like at restaurants, and can look up their menus online to find out what they’re called, this might provide a few hints that can help track down some recipes.

I buy small / very small yellow potatoes. I wash them well and steam them until they are completely cooked. I then coat them with oil (avocado oil, bacon grease, whatever’s handy), sprinkle them with seasonings ( old bay, rosemary, thyme, salt, smoked paprika, garlic… whatever I feel like. I heat a mixture of oil and butter in a frying pan. I then cook the potatoes over medium heat until the outsides are a bit crispy. With larger (still small) potatoes, I smash them a bit. With leftovers, I reheat them in the oven.

So this isn’t a recipe with measurements. I adapt it to whatever I have a taste for at the moment. Lemon, garlic, thyme and rosemary are a nice combination. I also like using just old bay. If this seems close to what you’re looking for, or not close but potentially yummy, give it a try OP.

Oh, don't even get me started with steaming. I can't do that either!

Why not? Bring a pot of water to boil. Put a steamer/basket on it with your veggies in it. Close the steamer with a lid, and let it go. Could not be any simpler.

In your shoes OP, I would buy a few small bags of different types of potatoes, and prepare a few of each one using a particular method. Then you can taste test and see which one comes closest to what you've liked.

Anonymous wrote:

Anonymous wrote:OP here. Well, I tried and they basically came out like roasted potatoes. Which is fine, but not what I was aiming for. I don't know what I'm doing wrong at all.

I hope you like potatoes! Well, at least enough to try different types of potatoes and different types of preparations until you find a few that you like. Also, if you’ve had the potatoes that you like at restaurants, and can look up their menus online to find out what they’re called, this might provide a few hints that can help track down some recipes.

I buy small / very small yellow potatoes. I wash them well and steam them until they are completely cooked. I then coat them with oil (avocado oil, bacon grease, whatever’s handy), sprinkle them with seasonings ( old bay, rosemary, thyme, salt, smoked paprika, garlic… whatever I feel like. I heat a mixture of oil and butter in a frying pan. I then cook the potatoes over medium heat until the outsides are a bit crispy. With larger (still small) potatoes, I smash them a bit. With leftovers, I reheat them in the oven.

So this isn’t a recipe with measurements. I adapt it to whatever I have a taste for at the moment. Lemon, garlic, thyme and rosemary are a nice combination. I also like using just old bay. If this seems close to what you’re looking for, or not close but potentially yummy, give it a try OP.

Oh, don't even get me started with steaming. I can't do that either!

Anonymous wrote:OP here. Well, I tried and they basically came out like roasted potatoes. Which is fine, but not what I was aiming for. I don't know what I'm doing wrong at all.

I hope you like potatoes! Well, at least enough to try different types of potatoes and different types of preparations until you find a few that you like. Also, if you’ve had the potatoes that you like at restaurants, and can look up their menus online to find out what they’re called, this might provide a few hints that can help track down some recipes.


I buy small / very small yellow potatoes. I wash them well and steam them until they are completely cooked. I then coat them with oil (avocado oil, bacon grease, whatever’s handy), sprinkle them with seasonings ( old bay, rosemary, thyme, salt, smoked paprika, garlic… whatever I feel like. I heat a mixture of oil and butter in a frying pan. I then cook the potatoes over medium heat until the outsides are a bit crispy. With larger (still small) potatoes, I smash them a bit. With leftovers, I reheat them in the oven.

So this isn’t a recipe with measurements. I adapt it to whatever I have a taste for at the moment. Lemon, garlic, thyme and rosemary are a nice combination. I also like using just old bay. If this seems close to what you’re looking for, or not close but potentially yummy, give it a try OP.

Anonymous wrote:Sounds like new potatoes

or red or gold potatoes

Maybe boiled new potatoes?

Anonymous wrote:OP here. Well, I tried and they basically came out like roasted potatoes. Which is fine, but not what I was aiming for. I don't know what I'm doing wrong at all.

I don't know how you're doing it, but this is how I do it.

I cut the baby potatoes in half. I microwave them for about 8 minutes. (I supposed you could also boil them, then cut when cooled).

Toss with lots of salt, garlic powder, fresh chives, or other herbs, and Avocado oil. Put the potatoes cut side down on the tray (I cook it on aluminum foil). Book at 450 for about 20 minutes, then toss them and do another 20 minutes (some people add the herbs only at this point, so they don't burn).

That's how *I* like them, but that took a lot of trial and error. And I also tried lots of different brands, and the brand I like best is called Melissa's Baby Dutch Potatoes.

You're going to have to experiment with different brands, flavors, cooking times, and temperatures until you get that texture that you just love. I used to like them just fine uncut, but then I started cutting them and cooking them with the cut side on the tray, that was just magic they way they get crisped and seared into the tray, and now I can't have it any other way!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP here. Well, I tried and they basically came out like roasted potatoes. Which is fine, but not what I was aiming for. I don't know what I'm doing wrong at all.

If you roast a potato, it will come out like roasted potatoes! What would you say is different between these and the ones you're aiming for? Is it the texture, the flavor, something else?

I think ... softer than roasted? I'm not sure exactly. These look right, but say they're roasted. So I'm at a total loss. https://www.allrecipes.com/recipe/280821/roasted-baby-potatoes/

What kind of potatoes did you use? I think that might be the difference, since they don't all have the same texture once cooked.

Anonymous wrote:

Anonymous wrote:OP here. Well, I tried and they basically came out like roasted potatoes. Which is fine, but not what I was aiming for. I don't know what I'm doing wrong at all.

If you roast a potato, it will come out like roasted potatoes! What would you say is different between these and the ones you're aiming for? Is it the texture, the flavor, something else?

I think ... softer than roasted? I'm not sure exactly. These look right, but say they're roasted. So I'm at a total loss. https://www.allrecipes.com/recipe/280821/roasted-baby-potatoes/

Anonymous wrote:OP here. Well, I tried and they basically came out like roasted potatoes. Which is fine, but not what I was aiming for. I don't know what I'm doing wrong at all.

If you roast a potato, it will come out like roasted potatoes! What would you say is different between these and the ones you're aiming for? Is it the texture, the flavor, something else?

OP here. Well, I tried and they basically came out like roasted potatoes. Which is fine, but not what I was aiming for. I don't know what I'm doing wrong at all.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don't know what they're called, but I want to have them at home. They're small-ish potatoes, generally perfectly round and generally served with red meat or chicken, and kind of soft. Any ideas what I mean? Because I don't know the words, I don't know what to look up to find a recipe to make them.

What? Haven't you been to the grocery store before? Or roasted a veggie?

Of course. But I also have a lot of severe learning disabilities and only know how to make potatoes two ways - baked Idaho ones, and taking new potatoes and cutting them up and then roasting them. I thought the circle potatoes might be cooked differently. Sorry I don't know everything you know and can't figure out everything you can.

OP, you don’t owe us any explanations. There was nothing wrong with what you asked. I’m glad some helpful posters gave you the information you were looking for. If you find a recipe you really enjoy, feel free to update this thread by sharing it.

Anonymous wrote:

Anonymous wrote:I don't know what they're called, but I want to have them at home. They're small-ish potatoes, generally perfectly round and generally served with red meat or chicken, and kind of soft. Any ideas what I mean? Because I don't know the words, I don't know what to look up to find a recipe to make them.

What? Haven't you been to the grocery store before? Or roasted a veggie?

Of course. But I also have a lot of severe learning disabilities and only know how to make potatoes two ways - baked Idaho ones, and taking new potatoes and cutting them up and then roasting them. I thought the circle potatoes might be cooked differently. Sorry I don't know everything you know and can't figure out everything you can.

Anonymous wrote:I don't know what they're called, but I want to have them at home. They're small-ish potatoes, generally perfectly round and generally served with red meat or chicken, and kind of soft. Any ideas what I mean? Because I don't know the words, I don't know what to look up to find a recipe to make them.

What? Haven't you been to the grocery store before? Or roasted a veggie?

I actually thought OP might mean the perfectly turned/peeled/shaped potatoes you might get as a side in a fancy old fashioned French restaurant. I think they are boiled and braised in butter. But they are supposed to be impressive because of the skill to get them so uniform and perfectly round.