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.
- 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
- 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
- ⅓ cup grated parmesan ribbons
- Handful chives, sliced
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.