I was recently invited by Idaho Potatoes to visit that state and witness a bit of the annual potato harvest. So I made Glazed Fingerling Potatoes.
Idaho is known the world over for potatoes. Most particularly you may associate Idaho with quality russet potatoes. I know I did. But that was before I visited. On our very first evening we were treated to dinner at The Hoff family’s farm. The Hoff’s roots run deep in the soil of eastern Idaho. The family began farming near Idaho Falls in 1903. The farm was designated a Century Farm in 2003 in recognition of 100 years of continuous farming in the same family. That’s rare and exciting honor.
On the menu at the Hoff farm were a variety of gourmet fingerling potatoes from Southwind Farms. Purple Peruvian, Russian Banana, French and Red Thumb Fingerlings, prepared in a variety of ways. All delicious.
Yesterday I began a series here on Sippity Sup devoted to the most essential of all the Thanksgiving side dishes. The potato. I presented the most iconic of these side dishes, mashed potatoes, two ways: Simple- Garlic Mashed Potatoes and sumptuous- Mashed Potatoes Loaded with Bacon and Cheddar.
But today I want to encourage you to include some of these beautiful fingerling potatoes on your Thanksgiving sideboard. Fingerling potatoes have a lot going for them. Sure they are delicious. They make great roasted potatoes simply tossed with olive oil, salt and pepper because their small size ensures they cook evenly with plenty of surface to get slightly charred in that way I know you love.
As you can see fingerling potatoes are fascinating from the minute they come smiling out from the earth. The soil and climate in Idaho is perfect for potatoes. No wonder they’re smiling. I saw their grins for myself– firsthand. Here’s a peek at what I saw and why I smiled back.
Because I think fingerlings are a great choice as a Thanksgiving side dish. And this recipe for Balsamic and Rosemary Glazed Fingerling Potatoes is a terrific way to feature them. The slight bite of sweet balsamic is strong enough to stand next to everything traditionally seen on the thanksgiving menu. Besides, these potatoes love gravy. All potatoes love gravy. You’re serving gravy, right? GREG
- 3 lb assorted idaho fingerling or baby potatoes
- 1 1/2 c chicken broth
- 1/2 c balsamic vinegar
- 8 clv garlic peeled and roughly chopped
- 1 T roughly chopped rosemary leaves
- 1 t kosher salt
- 1/2 t freshly cracked black pepper
Preheat oven to 400 degrees.
Quarter or half all the potatoes, depending on size. You want them all to be relatively the same size so they cook evenly.
In a large bowl, combine prepared potatoes, broth, vinegar, garlic, and rosemary; season with salt and pepper. Toss to combine and pour the mixture into a shallow 2 quart baking dish. Bake until potatoes are tender and liquid is reduced to a syrupy consistency, about 1 3/4 hours, tossing two or three times during baking.
Source: Adapted from Martha Stewart