Total Time
Prep 10 mins
Cook 20 mins

A great side dish to any meal, these unusually prepared potatoes are an attention-getter and taste divine! Spark them up even further with another herb of your choice. Prep/cook times are approximate. NOTE: Some of the photos posted are of baby yukon potatoes (I think!) which are very similar in taste, texture and color to fingerlings.

Ingredients Nutrition


  1. Wash/scrub the fingerling potatoes and boil, unpeeled, for 12 minutes. Drain and let cool.
  2. Take each fingerling between your hands and squash it between your palms. The idea is to beak the skin and flatten the potato, but not to crush it completely; it should still stay intact as much as possible.
  3. Heat a skillet with ½” to 1” of oil on high heat. When the oil is hot, about 350F, deep-fry each fingerling, turning them over midway when each side is browned. Drain on paper towels.
  4. In another pan, melt butter and add minced garlic and parsley. Stir briefly over medium heat to release flavors, then toss fingerling potatoes into this mixture.
Most Helpful

These are fantastic! I did not want to deep fry them in the oil, though, so I pan fried them in a little EVOO and butter. They came out delicious! Will definitley make these again.

nmj February 12, 2010

I really loved this recipe. It was easy and delicious. The only recommendation I would make is to smash the potatoes wrapped in a cloth. It keeps them from breaking up (or at least it did for me).

conoryan January 28, 2009

Very, very delicious! My first time making any type of fingerling potato and I really enjoyed them - so did my husband. These were super easy to make as well. I didn't have any parsley, so I decided to just sprinkle them with salt, garlic powder and add a bit of shredded parmesan on top. Thanks for a great and easy recipe!

hepcat1 April 08, 2006

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