Boiled Fingerling Potatoes Recipe


Nutrition

Cal/Serving: 105
Daily Value: 5%
Servings: 10

Low-Fat
Fat-Free, Low-Fat-Abs, Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat0g0%
Saturated0g0%
Carbs24g8%
Fiber3g12%
Sugars1g0%
Protein3g5%
Sodium706mg29%
Calcium17mg2%
Magnesium31mg8%
Potassium573mg16%
Iron1mg6%
Zinc0mg3%
Vitamin A3IU0%
Vitamin C27mg45%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg2%
Niacin (B3)1mg7%
Vitamin B60mg20%
Folic Acid (B9)22µg5%
Vitamin E0mg0%
Vitamin K3µg3%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Potatoes
Apples & Onions

Both fingerling and new potatoes can be used in this recipe. New potatoes are boiling potatoes that have been harvested at least a month earlier than regular potatoes. Simply steamed, they are thin-skinned, tender, and delicious. Fingerling potatoes are similarly tender and even more delicious. They are called for in this recipe, simply because it's fun to mix together the different colors that are available.

Tender boiled potatoes make for a wonderful complement to grilled chicken or fish, and are an essential component of a Deconstructed Salmon Niçoise Salad. — Allison Beck

INGREDIENTS

  • 3 pounds fingerling or new potatoes, cleaned and cut in half the long way
  • 2 tablespoons salt

DIRECTIONS

Place the potatoes in a large pot and fill to cover with cold water. Bring to a boil over high heat, add the salt, and turn the heat down to a simmer. Continue simmering until the potatoes are just fork-tender, about 8-10 minutes. Drain immediately and let steam, covered with a dishcloth, in a colander until completely tender and a fork can easily pierce the potato, about 15 minutes more. Let cool.

Recipe Details

Servings: 10

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