Best 2 Crispy Fingerling Potatoes Recipes

Fingerling potatoes, known for their delicate flavor and crispy texture when cooked properly, are a delightful side dish that can complement a variety of meals. With their small size and unique shape, fingerling potatoes offer a visually appealing addition to any plate. Ranging in color from light brown to deep purple, these potatoes add a burst of flavor and color to your meal. Whether you prefer roasting, frying, or baking, there are numerous ways to prepare crispy fingerling potatoes, each resulting in a slightly different texture and taste. This article will provide you with the best recipes and cooking tips to help you create the perfect crispy fingerling potatoes that will leave a lasting impression on your taste buds.

Here are our top 2 tried and tested recipes!

CRISPY FINGERLING POTATOES

Crispy Fingerling Potatoes image

Provided by Sandra Lee

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds fingerling potatoes
Kosher salt
1/4 cup olive oil
1 tablespoon grill seasoning
2 teaspoons paprika
Freshly ground black pepper

Steps:

Put the potatoes into a large pot and cover them with water. Add a big pinch of salt, then cover, and put over high heat. Bring to a boil, uncover, and cook just until the potatoes start to soften but are not cooked all the way through, about 10 minutes. Drain the potatoes and return them to the warm pot. Shake the potatoes around to roughen up the sides and to let them dry out. Put them into a bowl.
Preheat the oven to 425 degrees F. Put a baking sheet in the oven to preheat.
Add the olive oil, grill seasoning, paprika and pepper, to taste, to the potatoes and toss to coat. Spread the potatoes out onto the preheated baking sheet and roast them until they are cooked through and crispy, about 20 to 25 minutes, flipping the potatoes once halfway through the cooking time. Remove the potatoes from the oven to a serving bowl and serve.

CRISPY-SKIN KING SALMON WITH ROASTED ASPARAGUS, FINGERLING POTATOES, AND HOLLANDAISE SAUCE

Crispy-Skin King Salmon with Roasted Asparagus, Fingerling Potatoes, and Hollandaise Sauce image

Categories Fish Potato Dinner Salmon Asparagus Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

Ingredients

For the potatoes:
1 pound fingerling potatoes
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
For the asparagus:
1 bunch asparagus, trimmed
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
Juice of 1/2 lemon
For the hollandaise sauce:
1 cup white wine vinegar
2 teaspoons finely chopped fresh tarragon leaves
2 teaspoons whole peppercorns
3 large egg yolks
1 cup clarified butter
For the salmon:
4 (6- to 8-ounce) center-cut salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Juice of two lemons
Equipment:
2 large baking sheets

Steps:

Roast the potatoes:
Preheat the oven to 400°F.
On a large baking sheet, toss together the potatoes, oil, salt, and pepper. Roast in the oven until tender. Remove from the oven and let cool. Once the potatoes are cool enough to handle, cut them into thin slices.
Meanwhile, roast the asparagus:
On a large baking sheet, toss together the asparagus, oil, salt, and pepper. Squeeze the lemon juice over the asparagus then roast in the oven until tender, about 5 minutes. Leave the oven on.
Make the hollandaise:
In a small saucepan over moderate heat, combine the vinegar, tarragon, and peppercorns and bring to a simmer. Continue simmering until reduced to about 1 tablespoon. Strain the vinegar through a fine-mesh sieve.
Set a metal bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Add the egg yolks and vinegar reduction and cook, whisking constantly so the eggs don't scramble, until the yolks are fluffy and light in color. Add the clarified butter in a slow steady stream, whisking constantly. Remove the hollandaise sauce from the heat and cover to keep warm.
Cook the salmon:
Season both sides of the salmon fillets with salt and pepper.
In a large sauté pan over moderate heat, warm the olive oil until hot but not smoking. Add the salmon, skin side down, and sear until golden brown. Flip the salmon over, sear for about 10 seconds, then immediately flip the salmon over again so that the skin is facing down. Transfer the salmon to the oven to finish cooking for about 5 minutes. Squeeze the lemon juice over the salmon.
To serve:
Place a salmon fillet in the center of each of 4 plates. Arrange the potatoes and asparagus beside the salmon and drizzle the asparagus with the hollandaise.

Tips:

For the crispiest potatoes, use small fingerling potatoes and cut them into even-sized pieces.
Soak the potatoes in cold water for at least 30 minutes before cooking. This will help to remove excess starch and prevent them from sticking together.
Toss the potatoes with a generous amount of olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Spread the potatoes in a single layer on a baking sheet. Do not overcrowd the pan, or the potatoes will not cook evenly.
Roast the potatoes in a preheated oven at 425 degrees Fahrenheit for 20-25 minutes, or until they are golden brown and crispy.
Serve the potatoes immediately with your favorite dipping sauce.

Conclusion:

Crispy fingerling potatoes are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or weeknight dinners. With just a few simple ingredients and a little bit of time, you can create a dish that everyone will love.