Fingerling potatoes are namely finger-shaped, growing small and narrow. They waxy potato has a lower starch content, making them ideal to boil for potato salad or this delicious recipe!

The thin-skinned potatoes are lightly drizzled with olive oil and seasoned to perfection. They are then tossed with toasted and spiced pumpkin seeds for the ultimate crunch!

Really, you do not want to miss out on this simply flavorful fingerling potatoes recipe! 

Fingerling Potatoes with Spicy Pumpkin Seeds

Yield: 5 servings 

Nutrition per serving: 170 calories, 8 g fat, 4 g protein, 22 g total carb, 3 g fiber

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Ingredients:

• 1 lb fingerling potatoes, halved
• 1/8 cup pumpkin seeds
• 1/2 tsp olive oil + 2 Tbsp
• 1 tsp chili powder
• 1 Tbsp honey
• 2 tsp Dijon mustard
• 2 tsp lemon juice
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 1/2 cup celery, thin-sliced on a diagonal

Instructions:

1. In a large pot, cover potatoes with enough water and bring to boil over medium-high heat. Cook until potatoes are tender, testing with a fork through the thickest part of the largest potato after 5 minutes. 

2. Drain potatoes then transfer into a large mixing bowl. Let cool for about 15 minutes

3. While potatoes are boiling, start on the pumpkin seeds. In a small bowl, mix pumpkin seeds with 2 tsp oil and chili powder. Then in a small pan, toast pumpkin seeds over medium heat for about 3 to 4 minutes until fragrant. Once toasted, remove from pan and set aside.

4. For the dressing, mix 2 Tbsp oil, honey, mustard, lemon juice, sea salt, and pepper in a medium bowl until combined. The dressing can be made the day before as well.

5. Add the potatoes, pumpkin seeds, dressing, and celery to a large bowl and gently toss to combine.

6. Serve at room temperature.

Tips & Tricks for the Fingerling Potato Recipe

The fingerling potatoes are nothing short of a-peeling, but why limit its capacity? Find out how to make the potato recipe even hotter!

1. Roast the fingerling potatoes.

Roasted fingerling potatoes are a popular side dish and they pair great with the toasted pumpkin seeds. So rather than boiling, give this roasting technique a try:

1. Preheat the oven to 425°F and line baking sheet with aluminum foil. 

2. Add halved potatoes to a large bowl, along with 1 Tbsp olive oil and salt. Toss the potatoes until evenly coated. 

3. Place the seasoned potatoes onto the baking sheet and roast for 20 minutes. Flip them halfway to prevent burning and ensure even roasting. Allow to cool once cooked. 

4. Toss roasted potatoes with pumpkin seeds, dressing, and celery.

2. Opt for other potato varieties. 

No fingerling potatoes? No problem! 

Feel free to use other small potatoes found at the grocery store. Red potatoes are also a waxy variety, while Yukon Gold is considered to be versatile. 

3. Use other nuts and seeds for crunch.

Pumpkin seeds offer crunch, healthy fat, and other nutrients to the recipe. But you can substitute them with other nuts and seeds for similar benefits, including:

• Almonds
• Pecans
• Sunflower seeds
• Walnuts

Whichever variety you choose, you are sure to go nuts for the fingerling potatoes!