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.
- 1 lb fingerling potato
- 1 garlic clove, minced
- 1⁄3 cup parsley, chopped
- salt and pepper, to taste
- 1 cup vegetable oil, enough to equal 1/2-inch -1-inch depth in the skillet
- 1⁄2 tablespoon butter
- Wash/scrub the fingerling potatoes and boil, unpeeled, for 12 minutes. Drain and let cool.
- 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.
- 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.
- 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.
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.
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).
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!