OVEN-FRIED FINGERLING POTATOES
I discovered fingerlings at a Farmer's Market a couple of years ago and found the best method that makes them fluffy on the inside and crispy on the outside. The parboil method may not be necessary, but otherwise it won't be so fluffy on the inside. Duck or goose fat is ideal for this, but I have never tried it due to cholesterol. Make sure to rough the potatoes up well in the colander to get a maximum crispness on the outside. I tend to eat them cold from the fridge the next day, but they can also be used as an appetizer with an Aioli dip or one of your choice. They are seriously addicting in our family!
Provided by nsomniak6
Categories Potato
Time 52m
Yield 2 lbs. potatoes, 6 serving(s)
Number Of Ingredients 3
Steps:
- Place potatoes in large pot and fill with water to about 2 knuckles worth (of a small hand) of water above potatoes. Add about 1 tbls. or more to water. Bring to a boil and boil for about 7-10 minutes according to the size of the potatoes.
- Place oil or fat in a 9 X 13 pan and place in the oven at 475 degrees.
- Drain potatoes in colander and let dry a bit.
- Shake the potatoes in the colander to rough the outsides and fluff the insides.
- Place the potatoes in the hot oil and toss carefully to coat them.
- Turn oven down to 400 degrees.
- Turn potatoes over once to help them "fry" more evenly.
- Let them cook for about 40 minutes or until the outside are golden brown and bubbly.
- Salt the potatoes with some coarse salt and enjoy!
Nutrition Facts : Calories 132.5, Fat 9.1, SaturatedFat 1.3, Sodium 4.7, Carbohydrate 11.9, Fiber 1.8, Sugar 0.9, Protein 1.3
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Stephanie Ellis
[email protected]These potatoes were a bit too oily for my taste, but overall they were still pretty good.
Phoenix Cruz
[email protected]I'm not a huge fan of fingerling potatoes, but these were actually really good. I'll definitely make them again.
Arturo Cruz
[email protected]These potatoes were amazing! The perfect side dish for my roasted chicken.
Gabriel Hardie
[email protected]Delicious and easy to make! I'll definitely be adding this recipe to my regular rotation.
Sanjeev Lama
[email protected]These potatoes were a disaster! They were soggy and bland. I followed the recipe exactly, so I'm not sure what went wrong.
Jordan Wilson
[email protected]Not bad, but I think I'll try a different recipe next time.
Everything
[email protected]I've made these potatoes several times now, and they're always a crowd-pleaser. I love the crispy texture and the flavorful seasoning.
Tara lama
[email protected]Meh.
Neo Glados
[email protected]Easy to make and delicious! I used a mix of fingerling and baby potatoes, and they all came out perfectly cooked.
Entertainment site
[email protected]These potatoes were a hit at my dinner party! They were crispy on the outside and fluffy on the inside, and the seasoning was perfect. I will definitely be making these again.