Crispy Fingerling Potatoes

I’m not typically a potatoes person. They always taste good but sometimes they just seem boring. However, have you ever heard of Fingerling Potatoes? They are the cutest little potatoes you ever did see! If a baked potato and a french fry had a baby it would be a fingerling potato. They are my new go-to side dish when hosting dinner. They pair perfectly with a juicy steak. Below is my favorite way of cooking these little guys.





  • 1.5 pounds fingerling potatoes, scrubbed, halved lengthwise
  • 1/4 cup lemon juice
  • 1 teaspoon kosher salt
  • 4 tablespoons unsalted butter
  • 1/3 cup chopped fresh parsley
  • flaky sea salt
  • large cast iron skillet

Combine potatoes, lemon juice, kosher salt, and 2 tablespoons of butter in a large cast iron skillet. Add cold water just to cover potatoes. Bring to a boil over medium-high heat and cook until potatoes are tender, around 20-25 minutes. Increase heat and boil rapidly until most of the water is absorbed and pan is almost dry (there will be a sheen of butterfat).

Transfer about half of the potatoes to a plate and arrange remaining potatoes in skillet cut side down in a single layer (if your skillet is smaller, you may need to work in a few batches). Reduce heat to medium and cook potatoes undisturbed until water is evaporated and cut sides of potatoes are deeply browned, around 5-10 minutes.

Using a spatula, scrape skillet co cleanly release potatoes and transfer to a large bowl. Return skillet to medium heat, add 1 tablespoon of butter, and repeat browning process with reserved potatoes. After scraping skillet to release second batch of potatoes, return first batch, along with parsley and remaining tablespoon of butter to skillet and toss until potatoes are well coated. Sprinkle with sea salt  before serving.

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