Fingerling 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.

Course Side

Cuisine American

Keyword potatoes, roasted

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 105kcal

Author Based on a recipe from Anne Burrell

Equipment

Saucepan

Ingredients

1 pound fingerling potatoes
Kosher salt
2 tablespoons olive oil
1 medium white onion diced
dried red pepper flake
3 tablespoons parsley chopped

Instructions

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.

Notes

Yellow potatoes or baby potatoes can also be used.

Nutrition