Who doesn’t love potatoes? We love them prepared every which way. Especially with gloriously brown-roasted skins. Is there anyone who can resist crisp and golden brown tater with a fluffy, steaming center and a thick crust?
Have you ever, in the history of holiday banquets, not run out of roast potatoes? Is it possible to make too many of them or have too many recipes? If you answered “no” to all of these questions, you are at the right place!
The fingerling potato is probably the perfect gourmet potato to serve with just about anything. If you are preparing a fancy meal such as broiled chicken or filet mignon, you need a classy, yet easy side dish. To us, the fingerling potato is the fancy potato, probably because it is unordinary, colorful and looks more exotic than typical russet potato.
Fast and simple to make, this side dish is delicious and elegant. Well, we have chosen a simple recipe – these fingerling potatoes are pan-fried to crispy-skinned perfection and tossed with leek which has been sauteed in butter and then infused with white wine.
What Are Fingerling Potatoes?
Fingerlings are varieties of a potato which naturally grow small and narrow, resembling fingers. They often get confused with the new potatoes because they are also quite small. Fingerling potatoes are fully mature, and they get harvested after the upper green portion of the plant has dried back.
Fingerlings are elongated potatoes the size of the finger, with knobby bits down its length. Like new potatoes, their skin is very delicate and doesn’t have to be peeled before cooking. But the flavor is closer to the mature, regular potatoes we are used to, and they have a firm texture which holds up well for cooking.
They are waxy, firm, flavorful and come in different shapes. Varieties include Butterfinger, Finn Apple (which has pink skin and yellow flesh that is blushed with red), Purple Peruvian, Ruby Crescent and Russian Banana.They are grown in every color including gold, red, purple and yellow.
Fingerling potatoes are also a bit more expensive than russet or red potatoes, but they look much prettier on a plate than plain ones. If you don’t have them, you can substitute with any medium-starch potato, such as Yukon Golds.
How To Choose And Store Them?
Fingerlings should feel firm and heavy, never wrinkled, soft or blemished. Try not to buy them in plastic bags since it is tough to evaluate them. You should also avoid these that are tingled with green, as it indicates the presence of solanine, which is produced when fingerlings are exposed to light.
Solanine is mildly poisonous alkaloid which has a bitter flavor and can cause an upset stomach. If your potatoes turn green after you bring them home, peel off all traces of the colored flesh right before cooking.
Smaller fingerlings don’t keep as long as their larger counterparts, and you should use them before they sprout since they can be pricey.
Food Facts And Health Benefits
Fingerling potatoes are tubers, just like other potatoes, and their roots can be found in South America, where Native Americans first domesticated potato. Fingerlings are a family of heritage potatoes which means this variety is 50-100 years old.
There is no need to keep potatoes out of your diet because they are rich in complex carbohydrates which can supply energy. They contain no fat, and they are low in calories. Fingerlings contain more potassium than any other fresh vegetable and even more than bananas! They also include vitamins C and B6.
This very recipe was a spontaneous creation which quickly became one of our favorite “go-to” side dishes. So, let’s get started!
Wash the fingerling potatoes and boil them in salted water for four or five minutes or until semi-softened. After that, drain them and set aside.
The next step is to heat the butter in a skillet over medium heat and saute the leek until softened, for five to seven minutes. Add the wine afterward, bring to a rapid boil and boil for two minutes, just until the alcohol has evaporated. Season with pepper and salt. Transfer the leek to the bowl and set it aside.
In the same skillet, heat the olive oil and butter over medium to high heat, and fry the fingerlings until browned on all sides. That will take several minutes. Please be careful not to turn them too often to prevent their peels from coming off.
Add the leek mixture to the fingerlings and stir to combine and heat through. After that, transfer to a warmed serving plate and garnish with fresh parsley. Serve immediately.
1. You can boil the fingerlings early in the day and keep them in a bowl in the fridge. Later in the day, you just slice and skillet-crisp them right before serving. Super easy!
2. You can use any large skillet to crisp the fingerlings, but we recommend the cast iron. Nothing matches the ability of cast iron skillet to impart texture, flavor and a rustic aura to food.
15” cast iron skillet is large enough to crisp the potatoes properly as they need room to spread in the pan and for air to circulate. But be warned- this is a big mama skillet! It is heavy, and you’ll probably have to use both hands to lift it. But it is great to have one of these if you routinely do the big batch cooking.
Pan-Fried Fingerlings With Leek
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
● 2 pounds fingerling potatoes, washed and boiled in salted water for four-five minutes until just barely softened
● 2 tbsp butter (vegans: use olive oil)
● One large leek, sliced and thoroughly washed
● 1 tbsp extra virgin olive oil
● 3 tbsp dry white wine
● Salt and freshly ground black pepper
● Fresh chopped parsley for garnish
Fingerling potatoes cooked on the stove take half the time it takes to roast them! And don’t let the short list of ingredients fool you- they are tasty and full of flavor. The stovetop fingerlings are perfect for a home cooked, fresh meal on a busy weeknight.
If you are looking to munch on something delicious this weekend, look no further- these fingerlings are finger licking good, and you are going to love these.