Popular
Latest From the Show
How To Make Crispy Fingerling Potatoes With 'Nduja Vinaigrette …
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
How to Make Spanakopipasta | Rachael Ray
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
No more space in the oven to prep another side this Tday? No problem. As part of our "12 Days of Thanksgiving" countdown, "Chopped" judge chef Scott Conant shares a recipe for achieving crispy fingerling potatoes on the stovetop, then tossing with a flavor-packed vinaigrette made with 'nduja.
For another delicious Tday side recipe, check out Scott's Pumpkin Parmigiana, and click here for more Thanksgiving ideas.
Pro Tip: Use a vegetable peeler to peel cheese ribbons from a block of parmesan. A standard one will work fine but a Y-shaped one can make this particular job a bit easier.
Ingredients
For the 'Nduja Vinaigrette:
- 1 cup olive oil
- 2 large shallots, minced
- 8 cloves garlic, minced
- ½ pound 'nduja
- ⅓ cup red wine vinegar
- Salt and pepper, to taste
For the Crispy Fingerling Potatoes:
- 3 tablespoons olive oil
- 1 ½ pounds fingerling or other small potatoes, cooked in salted boiling water until just tender, then drained and patted dry
- Salt
To garnish:
- ⅓ cup grated parmesan ribbons
- Handful chives, sliced
Yield
Serves: 4 to 6
Preparation
For the vinaigrette, place oil, shallots and garlic in a saucepan over medium-low heat. Cook, stirring constantly, until onions are soft and sweet, about 30 minutes. Add the 'nduja and cook, breaking down the sausage, until the fat is rendered and pieces are small, about 15 minutes. Deglaze with the vinegar and season with salt and pepper.
Meanwhile, for the Crispy Fingerling Potatoes, in a large cast iron skillet, heat 3 tablespoons olive oil over medium-high heat. Add the cooked potatoes and pan-roast until browned and crispy, tossing frequently for about 5 minutes. Season with salt and then transfer to a paper towel to drain.
In a mixing bowl, toss potatoes with enough vinaigrette to coat, reserving any leftover vinaigrette for another use, such as spreading on toasted bread or adding to pasta sauce. Arrange potatoes on a serving platter and garnish with parmesan ribbons and chives.