TOOLS YOU NEED
-
Stock Pot
- Strainer
- Large Nonstick Skillet
- Rubber spatula
- Mixing bowl
- Fork
- Chef’s Knife
- Cutting Board
30 minutes
Crispy Fingerling Potatoes
Partially boiling the potatoes before pan frying is the key to getting the perfect potato texture; crispy on the outside and fluffy on the inside.
INGREDIENTS
-
2-3 lbs fingerling potatoes or any small potato relative
- Butter
- Olive Oil
- Salt
- Pepper
PREP
-
Fill your Stock Pot ¾ of the way up with water and bring it to a boil.
- Heavily salt the water - it should taste like the ocean.
RECIPE DIRECTIONS
-
Boil the potatoes for 7-10 minutes until you can pierce the outside with a fork but the inside is still slightly hard.
- Strain the potatoes and let them sit for 3-5 minute. The heat will continue to steam and evaporate all the water off the outside. You want them to be dry for the next steps.
- Slice the potatoes in half lengthwise with a sharp knife being careful not to mush them.
- Put the potatoes in a mixing bowl and toss them with a few tablespoons of olive oil and a generous pinch of salt and pepper.
- Heat equal parts butter and olive oil in the Large Nonstick Skillet on medium high heat.
- Place the potatoes flat side down in the pan and let them sear for 5-7 minutes until the bottom is crispy but not burned. Try not to move them around too much so they develop a crust.
- Flip the potatoes over and sear for another 3-5 minutes. Adjust the heat down if your butter and oil mixture starts to smoke (too hot), and turn the heat up if you don’t hear the potatoes sizzling in the pan (too cold).
- Remove the potatoes from the pan, let them cool for a minute and then taste. Add more salt and pepper as needed. Enjoy!
