Prefer roasting and I grow fresh herbs!
I split them in half lengthwise, brush with olive oil and sprinkle with salt & pepper, and roast in a 400 degree oven for about 30 minutes, or until fork-tender. Definitely add your fresh herbs of choice!
I par boil them in salted water , cut them in half lenghtwise, toss them in oil, paprika or cayenne & salt with a little sumac or dry mango powder. a then roast them on either a cast iron pan or bake them at 400 F until the skins are golden brown.
I agree same as Janet fl if add fresh rosemary chopped fine and garlic the last 15 min. Of roasting
Fingerlings make exceptional home fries.
I boil them until just cooked through, cool them a bit, then crush them with the heel of my hand so they're flattened a bit but still intact. Then I pan fry them with a good deal of olive oil and a healthy sprinkle of salt. If I enjoyed deep frying more, I might do that instead of pan frying. They're amazing under a runny fried egg.
Much like Janet I split them down the center lengthwise, toss them with olive oil and put face down on a baking sheet at 400 for about 25 minute, sprikle with sea salt and I serve them with creme fraiche and caviar.
A genius make-ahead summer side
A genius zucchini dish.
Say hello to the open road.
We shall call them pop-tails.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.