Fingerling Fries
Here’s a quick and clever way to make potato fries without a lot of peeling and cutting. Fingerling potatoes, if you are not familiar with them, are small potatoes with a long, narrow shape—hence their name. They come in several varieties; I like to use organic golden fingerlings like Russian Banana. These are ready, from start to finish, in about 20 minutes.
If you’d like a more exotic effect, try Spanish paprika, which has a smoky and more intense flavor than Hungarian sweet paprika.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Scrub the potatoes well. No need to peel them, but do cut away any overly dark or knobby spots, of which there should be few. Cut each potato in half lengthwise, which results in a short, chunky French-fry shape.
Step 2
Place the potatoes in a nonstick skillet with 1/2 cup water. Bring to a simmer, then lower the heat and cover. Simmer steadily for 5 to 8 minutes, stirring occasionally, or until the potatoes can be pierced with a knife but are still quite firm. Drain any water from the skillet.
Step 3
Drizzle in the olive oil. Turn the heat to medium-high and fry the potatoes, stirring frequently, until touched with golden brown on most sides, 5 to 8 minutes.
Step 4
Remove from the heat and season with salt and paprika.
nutrition information
Step 5
Calories: 145
Step 6
Total Fat: 3g
Step 7
Protein: 4g
Step 8
Carbohydrates: 30g
Step 9
Fiber: 3g
Step 10
Sodium: 0mg
