Recipes Ingredients Vegetables Potato Recipes Fried Fingerling Potatoes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 2, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 1 cup water Coarse salt 1 pound fingerling potatoes, scrubbed clean 3 cups vegetable oil Directions 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. Rate it Print