Type what you have

Ingredients

• ✓ fingerling potato
• lemon
• olive oil
• garlic powder
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Wash potatoes and pat dry. Cut abnormally large potatoes in half so all potatoes are around the same size (no bigger than 1/2 of a ping pong ball). Transfer to a metal baking pan.
3. 3 Mix lemon juice and olive oil together and drizzle over potatoes. Sprinkle with garlic powder and salt. Toss until well coated and spread evenly in the pan.
4. 4 Bake in the preheated oven for 20 minutes. Stir and bake until tender, about 10 minutes more.

By laurieish

Ingredients

• ✓ fingerling potato
• olive oil
• mustard
• dill
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 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.
3. 3 Bake in the preheated oven for 20 minutes. Turn potatoes and cook until potatoes are golden and crispy, about 10 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ fingerling potato
• salad dressing
• sour cream
• onion
• parsley
• chive
• sweet pickle relish
• dill pickle relish
• yellow mustard
• sugar
• thai basil
• celery seed

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
2. 2 Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.

By Eleanor Price

Ingredients

• ✓ fingerling potato
• pork sausage
• ground beef
• egg
• bread crumb
• onion
• ranch dressing
• baby carrot
• barbecue sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix sausage and ground sirloin in a large bowl until thoroughly combined; add eggs, bread crumbs, onion, and ranch dressing; mix well. Form into a loaf and place into the center of a 9x13-inch baking dish.
3. 3 Arrange fingerling potatoes and baby carrots around meatloaf and cover dish with foil.
4. 4 Bake in the preheated oven for 1 hour; remove foil and brush meatloaf with barbeque sauce. Bake uncovered until an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees F (70 degrees C), about 30 more minutes. Let meatloaf rest 5 to 10 minutes before slicing.

By mtibbs

Ingredients

• ✓ fingerling potato
• olive oil
• paprika
• parsley
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place potato halves in a large bowl. Add olive oil, paprika, parsley, garlic powder, salt, and pepper; stir until evenly coated. Place potatoes in the air fryer basket.
3. 3 Cook in the preheated air fryer for 10 minutes; stir and cook until desired crispness is reached, about 5 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ fingerling potato
• olive oil
• garlic powder
• salt
• black pepper
• butter
• thyme
• sage

Instructions

1. 1 Toss together potatoes with oil and 1 1/2 teaspoon garlic powder, salt, and pepper. Heat a skillet over medium high heat. Add potato mixture; cook, stirring occasionally, until potatoes are browned and cooked through, 15 to 20 minutes.
2. 2 Meanwhile, stir together melted butter, remaining 1 1/2 teaspoons garlic powder, thyme, and sage in a bowl until well combined. Pour over potatoes.

By Jacob Welshans

Ingredients

• ✓ fingerling potato
• shallot
• arugula
• mint leaves
• flat-leaf parsley
• olive oil
• kosher salt
• black pepper
• rack of lamb
• baby carrot
• red wine vinegar
• red pepper

Instructions

1. 1 Place 2 shallot halves in a mini food processor. Pulse until coarsely chopped, about three 1-second pulses. Add arugula, mint, and parsley; pulse until herbs are chopped, about five 1-second pulses. Transfer 1/2 of the herb mixture to a small bowl. Reserve remaining herb mixture for serving.
2. 2 Stir 4 tablespoons olive oil, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper into the bowl with the herb mixture; rub all over meaty parts of lamb. Prop the two lamb racks up together on a plate by placing the meaty ends on the surface with the bones upright, interlacing the bones so they rest against each other. Let sit at room temperature for 1 hour.
3. 3 Preheat the oven to 450 degrees F (230 degrees C) with racks in the upper and lower thirds. Line two large rimmed baking sheets with aluminum foil.
4. 4 Meanwhile, toss potatoes, carrots, and remaining shallot halves with 2 tablespoons olive oil, 1 teaspoon salt, and remaining 1/2 teaspoon black pepper in a large bowl. Arrange in an even layer on the prepared baking sheets.
5. 5 Roast vegetables in the preheated oven until beginning to brown and almost tender, about 15 minutes. Remove from the oven and combine onto one baking sheet. Set aside until ready to use. Do not turn the oven off.
6. 6 Once lamb has marinated, place lamb racks onto the empty baking sheet.
7. 7 Roast in the preheated oven for 10 minutes. Rotate the pan, scatter the roasted vegetables around the lamb, and continue to cook until a thermometer inserted into the thickest part of the lamb reads 125 degrees F (52 degrees C), 10 to 15 minutes longer. Remove from the oven and let rest for 10 minutes before slicing.
8. 8 Stir remaining 3 tablespoons olive oil, vinegar, red pepper, and remaining 1/2 teaspoon salt into the reserved herb mixture. Drizzle over lamb and vegetables.

By TheOtherJuliaGulia

Ingredients

• ✓ fingerling potato
• garlic
• parmesan cheese
• lemon zest
• salt
• black pepper
• olive oil
• butter
• parsley

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
3. 3 Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move the skillet to the preheated oven.
4. 4 Roast in the preheated oven until soft, 15 to 20 minutes, tossing halfway through. Remove from oven and top with parsley.

By France Cevallos

Ingredients

• ✓ fingerling potato
• olive oil
• garlic powder
• paprika
• salt
• black pepper
• sour cream
• mayonnaise
• parmesan cheese
• ranch dressing mix
• white vinegar
• parsley

Instructions

1. 1 Preheat an air fryer to 390 degrees F (200 degrees C) for 5 minutes.
2. 2 Place potatoes in a bowl and add olive oil, garlic powder, paprika, salt, and pepper. Toss until potatoes are coated and transfer to the air fryer basket.
3. 3 Cook in the preheated air fryer, shaking the basket halfway through, until potatoes are cooked through and crispy, 15 to 17 minutes.
4. 4 While potatoes are cooking, mix sour cream, mayonnaise, Parmesan cheese, ranch dressing mix, and vinegar in a small bowl.
5. 5 Remove cooked potatoes to a plate and garnish with parsley. Serve immediately with dipping sauce.

By lutzflcat

Ingredients

• ✓ fingerling potato
• cooking spray
• salmon
• salt
• black pepper
• egg
• celery
• onion
• salad dressing
• mayonnaise
• white sugar
• cider vinegar
• honey mustard

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with nonstick spray.
2. 2 Arrange salmon fillets on the prepared baking sheet and season with salt and pepper.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and let cool.
4. 4 While the fish is baking, scrub potatoes and cut into 1-inch cubes. Place in a pot and cover with salted water. Boil the potatoes until fork-tender, 15 to 20 minutes. Drain and set aside to cool.
5. 5 Flake salmon and chop potatoes; transfer to a large mixing bowl. Chop 6 hard-cooked eggs and add to the salmon mixture with celery and onion.
6. 6 Mix salad dressing, mayonnaise, sugar, vinegar, and honey mustard together in a separate bowl.
7. 7 Gently mix the dressing into the salad until everything is covered. Transfer salad to a serving bowl. Cut the remaining 2 eggs into wedges and use to decorate the top of the salad.

By Miss B

Ingredients

• ✓ fingerling potato
• clam
• clam juice
• chicken stock
• butter
• onion
• celery
• dill weed
• black pepper
• salt
• cayenne pepper
• hot pepper sauce
• parsley

Instructions

1. 1 Bring shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Stir in onion and celery; cook and stir until vegetables are tender. Stir onion mixture and potatoes into clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.

By KMOMMYZ

Ingredients

• ✓ fingerling potato
• cooking spray
• orange juice
• olive oil
• garlic
• dijon mustard
• lemon juice
• oregano
• salt
• black pepper
• cumin
• turmeric
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
2. 2 Combine orange juice, olive oil, garlic, mustard, lemon juice, oregano, salt, pepper, cumin, and turmeric in a food processor; pulse to get a thick sauce.
3. 3 Place potatoes in the prepared pan and pour sauce over top. Toss to coat.
4. 4 Bake, covered, in the preheated oven for 40 minutes. Uncover and continue to bake until potatoes are tender, about 20 minutes more. Top with fresh thyme.

By Lady at the Stove

Ingredients

• ✓ fingerling potato
• black pepper
• salt
• cumin
• green chili
• tomato
• corn
• vegetable juice
• black bean
• water
• baby carrot
• red bell pepper
• garlic
• onion
• celery
• olive oil
• ham bone

Instructions

1. 1 Place ham bone in a large slow cooker.
2. 2 Heat olive oil in a large saucepan over medium-high heat. Add celery, onion, and garlic; sauté until onion is translucent, about 5 minutes. Add to slow cooker.
3. 3 Sauté potatoes, bell pepper, and carrots in the same saucepan until coated in oil, about 1 minute; transfer to the slow cooker. Add water, black beans, vegetable juice, corn, tomatoes, green chiles, cumin, salt, and black pepper. Cover slow cooker.
4. 4 Cook on High until warm, 45 to 60 minutes. Reduce heat to Low; continue cooking for 5 to 6 hours.
5. 5 Remove ham bone from soup; separate meat from the bone. Add meat to soup; discard bone. Cover soup and refrigerate 8 hours to overnight. Discard thick fat on top of soup; reheat then serve.

By kawailani