If you are looking for a quick and easy potato you can add as a side dish to almost any protein, these crispy, pan-fried potato fingerlings make the perfect addition. They’re the perfect addition next to a roasted chicken, or a perfectly cooked steak.
When cooked properly, they will delight your tastebuds and leave you wanting more of the crispy texture. Potato fingerlings are the perfect size to cut in half lengthwise, giving you a side that browns easily in a skillet. Small Yukon Gold potatoes can be substituted, but may require a little bit more work to cook on both sides.
Save the garlic, rosemary and thyme for butter at the end, and you’ll have a quick and easy side you can add into your weekly rotation. Follow the steps below for the perfect potato.
Crispy Pan-fried Fingerling Potatoes
Ingredients
Instructions
Heat oil in a 10-inch cast-iron skillet over medium heat.
Add half of the potatoes, cut side down.
Fry until golden brown, 4 to 6 minutes.
Flip potatoes and continue frying until skin is crisp and brown.
With a slotted spoon, transfer potatoes to a paper towel-lined baking sheet.
Repeat with remaining potatoes.
Carefully drain off all but 1 tablespoon oil.
Return pan to medium heat.
Add butter, garlic, and herbs.
Cook until garlic is fragrant and butter foams, 2 to 3 minutes.
Return potatoes to pan and toss to coat with garlic-herb butter.
Season to taste with salt and pepper before serving.