Rating: 4.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
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As the name implies, fingerling potatoes have a narrow shape, similar to a finger. These baby white potatoes contain less starch than russet potatoes; waxy small red potatoes make a good stand-in.

Jeanne Kelley
Recipe by Cooking Light August 2007

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Credit: Becky Luigart-Stayner

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Yield:
5 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; cook 8 minutes or until tender, stirring occasionally. Add corn, chopped thyme, and garlic to pan; cook 30 seconds, stirring constantly. Stir in broth, milk, half-and-half, and potatoes; bring to a simmer. Cover and cook 10 minutes or until potatoes are tender, stirring occasionally.

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  • Transfer 2 cups potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; return pureed mixture to pan. Stir in salt and black pepper; sprinkle with crumbled bacon. Garnish with thyme sprigs, if desired.

Nutrition Facts

186 calories; calories from fat 27%; fat 5.5g; saturated fat 2.7g; mono fat 1.2g; poly fat 0.4g; protein 7.6g; carbohydrates 27.8g; fiber 3.4g; cholesterol 18mg; iron 1.1mg; sodium 398mg; calcium 84mg.
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