Forgo the pasta and let the fingerling potatoes shine! This is as flavorful dish that's hearty and healthy.
Have you had an experience where you went out to eat somewhere and you ordered something that had the best flavors and combination of ingredients and the memory of it just stuck with you forever? For me that’s this Italian Turkey and Fingerling Potato recipe!
This recipe is inspired by a dish I ordered from a food truck in Minnesota over 5 years ago. I’ll never know exactly what was in that recipe, but it stuck with me all these years and made me want to recreate something similar. I decided to forgo the typical Italian spices of basil and oregano that I so frequently use and let rosemary be the star of this dish. If you’re not a big fan of rosemary feel free to add a little less but it really makes the dish.
Fingerling Potatoes: I definitely don’t use these enough. At my last trip to the grocery store I got about 6 Lbs. of fingerlings because they were on clearance. I got so excited because it’s not often that I buy them, and at such a cheap price. I love just baking them and eating them by themselves (seasoned like in the recipe) but I wanted to make a whole dish around them.
Turkey: I love cooking with turkey because it’s a lean meat, takes on flavor well, and cooks quickly.
Vegetable Sauce: Of course whenever possible I load up my sauces with lots of vegetables. You can use diced or crushed tomatoes in place of fresh if you don’t have fresh on hand. Beefstake tomatoes work great in this recipe but you could replace them with Roma or Vine Ripe if you wanted.
I added mushrooms to this recipe because 1) I love mushrooms, and 2) they help to thicken the sauce naturally.
To plate, place fingerling potatoes on a plate, pour tomato and turkey sauce over the top. Sprinkle grated cheese over the top and enjoy.
This recipe may seem like a lot of steps but I tried to organize the instructions in a way that helps you efficiently use your time and not stand around waiting for 1 piece of the recipe to finish before you can serve it. The prep time for this meal is short (cutting of the vegetables) but I say it’s a little longer because you’ll need to jump around a bit to make the different parts of the dish.
If you aren’t precise on timing the sauce or the browning of the meat don’t worry about it. Cook them until you are satisfied with the texture and doneness and just enjoy it!
Italian Sausage and Fingerling Potatoes
For the Potatoes
- 7 cups fingerling potatoes
- pinch of sea salt
- ¼ teaspoon garlic granules
- pepper to taste
For the Sauce
- 2 tablespoon minced garlic 4 cloves
- 1 tablespoon olive oil for sauteing
- ½ cups yellow onion diced ½ an onion
- 4 cups beefsteak tomatoes chopped about 3 tomatoes
- ¼ teaspoon garlic granules
- ¼+1/8 teaspoon ground thyme
- ½+ ¼ tsp dried rosemary
- ¼+1/8 teaspoon sea salt
- 1 cups chopped green bell pepper 1 small pepper
- 1 cups baby bella mushrooms chopped
- 1 cups organic low sodium vegetable broth
For the Meat
- 2 lbs ground turkey
- 1 teaspoon dried rosemary
- 1 teaspoon ground thyme
- ½ teaspoon garlic granules
- ¼ teaspoon sea salt You can add more to taste
- Mince garlic, dice onion, chop bell pepper, chop mushrooms, chop tomatoes. Wash potatoes, pat dry, and set all aside.
- In a medium-sized sauce pan add 1 tablespoons olive oil and set to low-medium heat (level 3) Add garlic, onion, tomatoes, bell pepper, and mushrooms. Cook for 30 minutes with lid on before adding additional ingredients.
- Meanwhile, heat convection or conventional oven to 400 degrees F. Place potatoes on a cookie sheet lined with parchment paper and spray potatoes with olive oil. Sprinkle salt, pepper, garlic granules.
- Cook the turkey in a separate skillet: On low-medium heat (level 3) add 1 tablespoon olive oil and 2 Lbs. ground turkey. Season with rosemary, thyme, garlic granules, sea salt, pepper. Cook for 3-5 minutes before turning heat down to low (level 1) to cook for another 10 minutes.
- Return to the saucepan of tomato mixture to add vegetable broth and decrease temperature to low (level 1). Cook for an additional 30 minutes.
- Once sauce is turned to low, bake fingerling potatoes for 30 minutes, turning them at the 15 minute mark.
- After tomato mixture has finished cooking, use an emulsion blender or regular blender to partially blend sauce (I like it about ¾ of the way blended to still have chopped veggies for texture). Stir in cooked turkey to sauce.
- To plate, place fingerling potatoes on a plate, pour tomato and turkey sauce over the top. Sprinkle grated cheese over the top and enjoy.