Ahh, sorry for the late post today! I normally like to have them out bright and early for you all so you can decide if you want to make whatever deliciousness is on your screen for lunch or dinner. But alas, this is what happens when a whirlwind of things pop up in a day. It all started with an adorable little cutie (in the way of my brother’s dog who comes over for sleepovers sometimes) all cuddled up next to me in bed and wanting to snuggle, also being boxed in on the other side by my big lab and having my little blondie curled up next to my head. This is a recipe for laying in bed too long. Then I had some banana crumb muffins to re-make and photograph, photos to upload and edit, dishes to do, a quick lunch to eat and a business book that I’m trying to finally finish and NOW I WILL GET TO THE RECIPE.
These crispy fingerlings are deceptively simple and you might not be that excited about them, but they are so delicious and everyone loves potatoes, right? They’re like your one friend who gets along with everyone. I was fascinated by the process to make these, which I saw on the blog Alexandra’s Kitchen, and had to test it out. Basically you put the potatoes, a crap-ton of salt, and whatever flavorings you desire (hardy herbs and garlic are always a good bet) and bring to a boil. Once the water boils, you cut the heat and just let the potatoes gently cook while the water cools. After about 30 minutes, you can remove the potatoes and test for doneness; they should be perfectly tender and full of flavor. You can eat these as is, but I like to cut them in half on diagonal and sear them in a very hot skillet until they get golden-brown and crusty. Season with more fresh herbs right at the end and you have some really fancy-looking fries. Dip them in some harissa mixed with mayonnaise for a real treat. A little sprinkle of ground Parmesan cheese would not be unwelcome here either.
Perfectly tender fingerling potatoes crisped up to golden-brown and generously seasoned with herbs and garlic! A perfect side dish to, well, just about anything.
- 1-1/2 pounds fingerling potatoes
- 1/4 cup kosher salt
- 2 whole sprigs rosemary
- 4 whole sprigs thyme
- 2 garlic cloves, smashed
- Olive oil, as needed
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 2 garlic cloves, finely minced
- Kosher salt and freshly ground black pepper, for the final seasoning
- Place the fingerling potatoes in a pot large enough to hold them. Cover with enough water to ensure all of the potatoes are submerged. Add the salt, rosemary and thyme sprigs, and garlic cloves. Bring to a boil over high heat; as soon as the water boils, turn off the heat and cover the pot. Let the potatoes cook, undisturbed, until the water has cooled significantly and the potatoes are cooled enough to touch, at least 30 minutes. They should be tender when pierced with a fork. Remove from the water and dry. Cut in half on a diagonal to give you plenty of surface area to crisp.
- Place a large cast-iron skillet in a cold oven and preheat to 500°; allow the skillet to preheat for at least 30 minutes. Remove from the oven and place over high heat on the stove. Add enough olive oil to just coat the bottom of the pan, about 1 to 2 tablespoons. Add the potatoes, cut-side-down, and cook, undisturbed for 3 to 4 minutes. Once golden brown and crisp, you can turn or stir the potatoes, allowing to crisp for another 3 to 4 minutes. Once the potatoes are browned, remove from the heat. Allow to cool for 5 minutes before adding the rosemary, thyme and garlic. Season to taste with salt and pepper.
Inspiration: Fingerling Potatoes, Crispy or Not on alexandracooks.com