Fried Fingerling Potatoes Recipes

Steps:

• Put the potatoes into a large pot and cover them with water. Add a big pinch of salt, then cover, and put over high heat. Bring to a boil, uncover, and cook just until the potatoes start to soften but are not cooked all the way through, about 10 minutes. Drain the potatoes and return them to the warm pot. Shake the potatoes around to roughen up the sides and to let them dry out. Put them into a bowl.
• Preheat the oven to 425 degrees F. Put a baking sheet in the oven to preheat.
• Add the olive oil, grill seasoning, paprika and pepper, to taste, to the potatoes and toss to coat. Spread the potatoes out onto the preheated baking sheet and roast them until they are cooked through and crispy, about 20 to 25 minutes, flipping the potatoes once halfway through the cooking time. Remove the potatoes from the oven to a serving bowl and serve.

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place potato halves in a large bowl. Add olive oil, paprika, parsley, garlic powder, salt, and pepper and stir until evenly coated.
• Place potatoes in the basket of the preheated air fryer and cook for 10 minutes. Stir and cook until desired crispness is reached, about 5 more minutes.

Steps:

• Preheat an air fryer to 390 degrees F (200 degrees C) for 5 minutes.
• Place potatoes in a bowl and add olive oil, garlic powder, paprika, salt, and pepper. Toss until potatoes are coated and transfer to the air fryer basket.
• Cook in the preheated air fryer, shaking the basket halfway through, until potatoes are cooked through and crispy, 15 to 17 minutes.
• While potatoes are cooking, mix sour cream, mayonnaise, Parmesan cheese, ranch dressing mix, and vinegar in a small bowl.
• Remove cooked potatoes to a plate and garnish with parsley. Serve immediately with dipping sauce.

Steps:

• Place water and some salt into a saucepan fitted with a steamer basket and bring to a boil.
• Add potatoes to basket and steam over medium-low heat until tender when pierced with the tip of a paring knife.
• Meanwhile, in a heavy-bottomed Dutch oven, heat oil to 350 degrees on a deep-fry thermometer.
• Transfer potatoes to a bowl to cool. Once potatoes are cool enough to handle, peel and halve lengthwise; cut into 3/4-inch pieces. Return pieces to bowl and shake them for 5 to 10 seconds to roughen the edges.
• Add potatoes to Dutch oven, in batches if necessary, and fry until golden brown and crisp, about 4 minutes. Using a slotted spoon, transfer potatoes to a baking sheet lined with paper towels. Season generously with salt and serve immediately.

Steps:

• In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.

Steps:

• Preheat oven to 425°. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain. Transfer to a greased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over potatoes and toss to coat., Bake, uncovered, 8-10 minutes or until tender, stirring once.

Steps:

• Place potatoes in large pot and fill with water to about 2 knuckles worth (of a small hand) of water above potatoes. Add about 1 tbls. or more to water. Bring to a boil and boil for about 7-10 minutes according to the size of the potatoes.
• Place oil or fat in a 9 X 13 pan and place in the oven at 475 degrees.
• Drain potatoes in colander and let dry a bit.
• Shake the potatoes in the colander to rough the outsides and fluff the insides.
• Place the potatoes in the hot oil and toss carefully to coat them.
• Turn oven down to 400 degrees.
• Turn potatoes over once to help them "fry" more evenly.
• Let them cook for about 40 minutes or until the outside are golden brown and bubbly.
• Salt the potatoes with some coarse salt and enjoy!