Side Pannel
Fingerling Potatoes, Crispy or Not
Fingerling Potatoes, Crispy or Not
- Recipe Submitted by Angus on 11/14/2014
Category: Healthy Recipes, Potatoes
Ingredients List
- 1 1/2 lbs. fingerling potatoes
- 1/4 cup + 2 T. kosher salt
- several sprigs of rosemary and thyme
- 2 cloves garlic, smashed
- olive oil
- kosher salt
Directions
1. Place fingerlings in a pot. Cover with approximately one inch of water. Add the salt, herbs and garlic. Bring the pot of water to a boil, then turn off the heat. Let the potatoes cool completely in their liquid before proceeding.
2. Once cool, you can eat the potatoes as they are or you can brown them. These potatoes are wonderful to have on hand ”” they are truly delicious cooked as they are, sliced and tossed into salads or just eaten straight out of the refrigerator.
3. If you want to crisp them up a bit, slice the potatoes in half on a bias (or leave them whole if they are really small). Then, heat a pan (preferably cast iron or carbon steel or stainless steel) over high heat. Add a thin layer of olive oil and swirl the pan to coat the bottom ”” the pan and oil should be very hot before adding the potatoes. Add the potatoes, shake the pan once and then let them be. Do not disturb them for a minute or two. Check one before trying to shake the pan or stir them with a spoon ”” you want that edge to get crispy and it won”™t get crispy if you try to move them too quickly.
4. Once the fingerlings are browning nicely, shake the pan, toss in the herbs and give them a pinch more of kosher salt. Serve immediately. I like to eat mine with Sriracha. Yum!
2. Once cool, you can eat the potatoes as they are or you can brown them. These potatoes are wonderful to have on hand ”” they are truly delicious cooked as they are, sliced and tossed into salads or just eaten straight out of the refrigerator.
3. If you want to crisp them up a bit, slice the potatoes in half on a bias (or leave them whole if they are really small). Then, heat a pan (preferably cast iron or carbon steel or stainless steel) over high heat. Add a thin layer of olive oil and swirl the pan to coat the bottom ”” the pan and oil should be very hot before adding the potatoes. Add the potatoes, shake the pan once and then let them be. Do not disturb them for a minute or two. Check one before trying to shake the pan or stir them with a spoon ”” you want that edge to get crispy and it won”™t get crispy if you try to move them too quickly.
4. Once the fingerlings are browning nicely, shake the pan, toss in the herbs and give them a pinch more of kosher salt. Serve immediately. I like to eat mine with Sriracha. Yum!
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
