Best 5 Fingerling Homefries Recipes
**Fingerling Homefries: Crispy, Flavorful Potatoes for Breakfast or Brunch**
Start your day with a delicious and satisfying breakfast or brunch with these fingerling homefries. These bite-sized potatoes are roasted to perfection, resulting in a crispy exterior and a tender, fluffy interior. Seasoned with a blend of herbs and spices, these homefries are packed with flavor and can be easily customized to your liking. Whether you prefer them simple or loaded with your favorite toppings, this recipe provides three variations to suit your taste buds. From the classic Fingerling Homefries to the Veggie-Packed Homefries and the indulgent Loaded Homefries, there's an option for everyone. These fingerling homefries are not only a great way to use up leftover potatoes, but they also make a fantastic side dish for any meal. So, gather your ingredients and let's get cooking!
SMASHED FINGERLINGS WITH BBQ SAUCE
Steps:
- Boil the fingerlings in a pot of salted water until tender, 15 minutes. Drain and then spread the fingerlings out on a baking sheet to cool slightly. Cover with a sheet of parchment or wax paper and then baking sheet. Press down on the baking sheet to squash the fingerlings to a 1/3-inch thickness. Set aside to cool completely.
- Combine the wing sauce, cider vinegar, agave, hot sauce and sriracha in a bowl. Mix well.
- Heat 2 to 3 inches of canola oil to 350 degrees F in a heavy pot.
- Working in batches, fry the smashed fingerlings until golden and very crispy, 7 to 8 minutes. (It's OK if they break up a little; it just means more crispy edges!) Drain on paper towels. Serve hot with the BBQ sauce.
ROASTED FINGERLING FRITES
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F. Wash and dry potatoes. Slice them in half lengthwise, or into quarters if they are large. Combine sliced potatoes, oil, thyme and rosemary in a large bowl and toss to coat. Place potatoes on a large rimmed baking sheet and spread them out evenly so that they are not crowded. Sprinkle lightly with salt and pepper.
- Roast until tender and brown, 35 to 40 minutes, stirring once after 15 minutes and then again after 25 minutes for even cooking. Transfer potatoes to paper towels to drain. Sprinkle with sea salt and serve immediately.
HOMEFRIES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 side dish servings
Number Of Ingredients 7
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
- Heat 1 tablespoon of the bacon fat and 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium-high heat. Add the onion and cook, stirring, until golden brown, about 10 minutes. Transfer to a bowl.
- Wipe out the skillet and return to medium-high heat. Heat the remaining 3 tablespoons bacon fat and 2 tablespoons vegetable oil. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on one side, about 8 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, until well-browned, about 12 minutes. Stir in the onions, heat through, and sprinkle with the cayenne, if desired. Transfer to warm platter and serve.
HOMEFRIES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 side dish servings
Number Of Ingredients 7
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
- Meanwhile, heat 1 tablespoon of the bacon fat and 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium-high heat. Add the onion and cook, stirring, until golden brown, about 10 minutes. Transfer to a bowl.
- Wipe out the skillet and return to medium-high heat. Heat the remaining 3 tablespoons bacon fat and 2 tablespoons vegetable oil. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on one side, about 8 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, until well-browned, about 12 minutes. Stir in the onions, heat through, and sprinkle with the cayenne, if desired. Transfer to a warm platter and serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved
QUICK & CRISPY HOME FRIES
In order to get a crispy crust like the fries at your local diner you need to precook and cool them. When you pan fry a cold starch, it gets a beautifully crispy surface.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks.
- Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder.
- As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 101.1 g, Cholesterol 15.3 mg, Fat 19.8 g, Fiber 7.4 g, Protein 12.1 g, SaturatedFat 5.6 g, Sodium 146.9 mg, Sugar 3.8 g
Tips:
- Choose the right potatoes: Fingerling potatoes are the ideal choice for homefries because they hold their shape well and have a creamy, flavorful interior. If you can't find fingerling potatoes, you can also use small red potatoes or Yukon Gold potatoes.
- Cut the potatoes evenly: This will help them cook evenly. Aim for pieces that are about 1/2-inch thick and 1-inch long.
- Parboil the potatoes: This step is optional, but it helps to prevent the potatoes from sticking to the pan and gives them a crispy exterior. To parboil the potatoes, bring a large pot of salted water to a boil and add the potatoes. Cook for 3-4 minutes, or until the potatoes are just tender. Drain the potatoes and let them cool slightly before frying.
- Use a well-seasoned cast iron skillet: Cast iron skillets are the best choice for homefries because they distribute heat evenly and give the potatoes a nice crispy exterior. If you don't have a cast iron skillet, you can use a nonstick skillet, but be sure to use a little more oil to prevent the potatoes from sticking.
- Don't overcrowd the pan: When frying the potatoes, make sure to leave enough space between them so that they can cook evenly. If you overcrowd the pan, the potatoes will steam instead of fry and they won't get crispy.
- Cook the potatoes over medium heat: This will help them cook through without burning. Be patient and don't rush the process. It will take about 10-15 minutes for the potatoes to get crispy.
- Season the potatoes well: Once the potatoes are cooked, season them with salt, pepper, and your favorite herbs and spices. You can also add some grated Parmesan cheese or crumbled bacon for extra flavor.
Conclusion:
Fingerling homefries are a delicious and versatile side dish that can be served with breakfast, lunch, or dinner. They're also a great way to use up leftover potatoes. With a few simple tips, you can make perfect fingerling homefries at home. So next time you're looking for a quick and easy side dish, give fingerling homefries a try.
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