1 1/2 lbs fingerling potatoes, into 1-inch chunks
3 tablespoons extra virgin olive oil
1/4 cup white wine
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced fresh thyme leaves
2 teaspoons finely minced garlic (1 clove)
Buttermilk Dressing:
1/2 cup buttermilk
1/4 cup Greek yogurt
1 tablespoon lemon juice
1 tablespoon grated lemon zest
1 tablespoon honey
1 tablespoon minced chives
1 tablespoon minced dill
1 tablespoon minced mint
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400°. In large bowl, combine the cut potatoes, olive oil, white wine, salt, pepper and thyme leaves. Toss well to coat. Arrange in a single layer on two sheet trays. Cover tightly with aluminum foil; bake 15 min. Next, remove foil and continue to roast the potatoes until they begin to turn golden brown, around 30 min. more. Remove from oven and stir a teaspoon of minced garlic into each sheet tray until potatoes are well coated. Place back in the oven. Cook for another 10 min. until they are deep golden brown and the garlic is fragrant. Meanwhile, for the dressing, combine all ingredients in a small bowl. Spoon dressing over potatoes and serve.  

 

From www.wholefoodsmarket.com.

 

 

 

 

Preheat oven to 425º. Combine the first 6 ingredients in a large bowl, tossing well to coat. Arrange the potato mixture in a 13x9-in baking pan coated with cooking spray. Bake at 425 for 40 minutes or until the potatoes are tender, stirring occasionally. Combine the potato mixture and feta cheese, and toss well.

 

Yield: 4 servings.

 

From www.cinacia.com.

 

Fingerling Potato & Leek Soup

2 large leeks
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon sea salt
1/4 teaspoon freshly cracked pepper
6 cloves garlic, minced
1 lb. fingerling potatoes, peeled and diced
1 cup white wine
4 cups low sodium chicken broth
1/2 cup cream

 

In a large pot or dutch oven, heat the olive oil and butter. When the butter melts and starts to foam, add the leeks, salt and pepper. Cook until tender but not brown, about 8-10 mins. Add the garlic and diced potatoes and mix in well with the leeks. Add the wine, bring to a boil and simmer for approx 3 mins. The wine will mostly absorb into the vegetables. Add the chicken stock, bring to a boil, and then lower the heat and simmer for 30 mins or until the potatoes become extremely soft. Add the cream and simmer for a couple more minutes. Blend 4 ladlefulls of the soup in a blender and return back to the pot. For a more chunky soup, only blend 4 ladlefulls. If you want a smooth, pureed soup, you can of course blend all of it.

For garnish, julienne the leeks, approx. 2-3" in length. Heat a small skillet with enough oil to coat the bottom. Once the oil is hot, add the leeks and fry until lightly golden brown. Be sure to keep an eye on them as they will brown quickly. Remove with a slotted spoon and drain on a paper towel.

Serve the soup topped with freshly ground black pepper and the fried leeks.

 

Serves 4-6.

 

From http://foodisluv.blogspot.com.