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Roasted Fingerling Potatoes with Fat-Free Shallot Chive Vinaigrette
No oil or fat added to these elegant, tasty potatoes

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Roasted Fingerling Potatoes with Fat-Free Shallot Chive Vinaigrette

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Ingredients

Adjust Servings:
1 pound, washed skin on Fingerling Potatoes
Shallot/Chive Dressing
1/4 cup White Balasamic Vinegar
1/4 cup Red Wine Vinegar
2 Tablespoons Pure Maple Syrup
1, minced Shallot
5, chopped Chives
1 pinch each Salt and Pepper

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Cuisine:

Roasted Fingerling Potatoes Bathed in a Fat-free Shallots Chive Vinaigrette is an elegant side dish for any entree.

  • 65 minutes
  • Serves 4
  • Easy

Ingredients

  • Shallot/Chive Dressing

Directions

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I love roasting fingerling potatoes to serve as a side dish. Unlike other potatoes, fingerling potatoes are skinny and long. They look like fat, stubby fingers.  Although they appear somewhat unattractive at first sight, they are actually elegant when prepared and served.

Often found in specialty markets, fingerling potatoes are usually in a one pound container. They are a bit more expensive, but they have a unique texture and taste. Parboiling the potatoes first helps cook them partially, so they get extra crispy in the oven.

This particular recipe contains no fat or added oils. The dressing contains five simple ingredients, but packs a ton of flavors. The combination of two vinegars, pure maple syrup, chives and shallots brings out the natural flavors in the roasted potatoes. The green chives and purple hue of the shallots adds a lot of color as well.

 

 

Steps

1
Done

Parboil Potatoes

Place potatoes in a deep pot and cover with water.
Boil, uncovered for 20 minutes.
Remove from heat.
Drain and return potatoes to pan.
Fill with cold water to stop cooking process.

2
Done

Dressing

Combine both vinegars, maple syrup, chives and shallot.
Stir together.
Set aside.

3
Done

Cut and Roast Potatoes

Pre-heat oven to 425 degrees.
Slice each potatoes lengthwise in half.
Line a baking sheet with parchment or a silicone baking mat.
Place potatoes skin side down; cut side up.
Sprinkle with salt and pepper.
Roast for 30 minutes

4
Done

Toss potatoes and Dressing

Place hot potatoes in a large bowl.
Pour dressing on top.
Using tongs, toss the potatoes gently in the dressing.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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