Crisped Fingerling Potatoes

There is a lot to love about these potatoes. They are incredibly fast and easy to make, they’re delicious, they have great texture, and they fit in perfectly with both breakfast and dinner. They’re one of a select few potato preparations that David can’t get enough of. I bet you won’t be able to either!

The first thing you have to do to enjoy this fabulous side dish is cook your potatoes. You can bake them or boil them, but for ultimate speed and ease, I like to steam them.

Just put your potatoes in a covered vessel and microwave them for 5 minutes. There is no faster way to cook these fingerlings!

Once the potatoes are cool enough to handle (or using tongs to hold them still if you’re really pressed for time/hungry), slice them length-wise down their centers. Then, heat some olive oil or butter in a pan.

Place the halved potatoes cut side down in the pan.  Give the pan a shake every now and again while you cook the potatoes until the bottoms are golden brown. Oh la la!

Season your potatoes with anything you want- herbs, salt, pepper, cheese. The best part about eating these potatoes is getting to sink your teeth into their crispy but delicate crust. Yumm. Crisped fingerlings are great to pair with anything from chicken to steak to your morning eggs. But I’m also with you if you eat them all on their own. Gobble, gobble!

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