Fingerling potatoes are a great thing. They have such great potato taste. I try to substitute them for “regular” potatoes whenever I can just to get that extra potato punch. This time I decided to make homefries (that I usually make with russets) with fingerling potatoes instead and boy was I ever happy with the difference!
This recipe for homefries really lets that fingerling potato flavor shine. Also try my spicy home fries.
Fingerling potatoes are a great thing. They have such great potato taste. I try to substitute them for “regular” potatoes whenever I can just to get that extra potato punch.
- 1 pound fingerling potatoes
- Kosher salt
- 2 tablespoons olive oil
- 1 medium white onion diced
- dried red pepper flake
- 3 tablespoons parsley chopped
- Bring a medium pot of well-salted water to a boil. Add the potatoes and cook until they are just fork-tender. Drain and allow the potatoes to cool.
- Smash potatoes flat with the palm of your hand or the bottom of a small bowl.
- Add oil to a large saute pan over medium-high heat.
- Add onions. Season with salt and add a pinch or two of red pepper flakes. Saute 7-8 minutes or until the onions are just starting to soften.
- Add the potatoes to the pan, toss with the onions, and flatten them out to cover the bottom of the pan.
- Let the potatoes cook for a few minutes then flip and again flatten out. Repeat this process until the potatoes get a bit of a crust on them and begin to turn golden brown.
- Serve garnished with parsley.
Calories: 105kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 72mg | Potassium: 536mg | Fiber: 3g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 28mg | Calcium: 26mg | Iron: 1mg
Nutritional values are approximate.