Fried Fingerling Potatoes



  • 1 cup water

  • Coarse salt

  • 1 pound fingerling potatoes, scrubbed clean

  • 3 cups vegetable oil


  1. Place water and some salt into a saucepan fitted with a steamer basket and bring to a boil.

  2. Add potatoes to basket and steam over medium-low heat until tender when pierced with the tip of a paring knife.

  3. Meanwhile, in a heavy-bottomed Dutch oven, heat oil to 350 degrees on a deep-fry thermometer.

  4. 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.

  5. 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.

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