Pan-Fried Fingerling Potatoes

Happy Friday, everyone!  Here in the U.S. of A., we’re gearing up for a three day weekend.  In fact, I’m sending our employees home at noon today (because then I’ll get to go home at noon today 🙂 ); Beloved is taking the whole day off, which he needs quite badly.  When I left him this morning, he was playing Animal Crossing on the Wii.

Which is a good thing.

Yesterday, Lisa commented on my post about all the canning I’ve been doing that I could sell any excess I might have to my readers.  While I’d love to do that – alas!  I cannot and I’ll explain why next week (because it’s going to take a more time than I have this morning to write about that particular subject).  So, instead I give you the first recipe for potatoes I’ve posted in over a year.

White potatoes are fairly high on the glycemic index (and commercial potatoes are grown with a great deal of pesticides), so I’ve more or less cut them from my diet – no hardship there, since I prefer sweet potatoes anyway.  However, they are just coming into season and while I’ve been distributing those we’ve received in our weekly CSA delivery to the staff at the office, I simply could not pass up a quart of the most lovely fingerling potatoes at the farmer’s market last weekend.  We’ve relaxed just a wee bit about what we will and will not eat recently, and since the potatoes were in season and free of pesticides I decided it wouldn’t hurt to treat ourselves.

There was a time I would have smothered these little beauties in white sauce, but since I will never eat wheat or cow’s milk again, that was out.  Besides, looking back on that recipe (which my mother made with those horrid canned new potatoes), I wonder what the appeal of that was – the flavor of the potatoes was completely overwhelmed by the rich sauce.  I suppose that was the point, if you are inclined to use canned potatoes, but I digress.  This preparation was just wonderful; even Beloved, who claims he does not miss white potatoes at all, carried on about how good they were.  They were so good, in fact, that I made them twice – once for dinner and once for brunch.

And that’s where my particular problem comes in, because they upset my digestion something fierce.  They didn’t bother anyone else, even my young diabetic friend who threw caution to the wind and ate a couple of them, but they sat in my stomach like a rock (this was particularly a problem the second time I ate them).  I don’t know if it’s because potatoes are a nightshade, which can be inflammatory to people who are sensitive to them, or because white potatoes can have ill-effects on those who have dairy issues, or simply because I haven’t eaten them for so long, but I doubt I’ll eat them again any time soon.

However, I don’t want to discourage you from making this recipe if you have no issues with potatoes, because these really are quite delicious.  Do try them, at least once, while potatoes are in season.

Note:  I’ve included the option for using either clarified butter or bacon fat, but since I used the latter I am going to tag this recipe as dairy-free; feel free to use any cooking fat of your choice.  Also, if you cannot find fingerlings, baby new potatoes should work well, or perhaps Yukon golds that have been quartered, but not peeled.

Pan-Fried Fingerling Potatoes

Pan-Fried Fingerling Potatoes

serves 4

1 pint fingerling potatoes (about 2 cups)
2 quarts water
2 tablespoons kosher salt
2 tablespoons Clarified butter or bacon fat
2 tablespoons fresh parsley, chopped (optional)
Salt and freshly ground black pepper, to taste

Scrub the potatoes well under cool running water; drain in a colander and set aside.

Bring the water to a boil and add the salt; boil the potatoes just until they are tender enough to be pierced with a fork. Drain.

While the potatoes are boiling, melt the butter or bacon fat in a large, heavy skillet over medium-high heat. Add the potatoes and toss to coat them with the fat. Continue to cook, stirring frequently, until the skins are golden and beginning to crisp, and the potatoes can be pierced easily with a fork. Remove the skillet from the heat and season to taste with the salt and pepper.

Toss with the parsley, if desired, and serve immediately.

Printable version (requires Adobe Reader)

Posted in participation of Food Renegade’s Fight Back Friday

13 thoughts on “Pan-Fried Fingerling Potatoes”

  1. I cut white potatoes from my diet when I found out I’m insulin resistant. Of course, I still splurge on things I shouldn’t sometimes but not usually potatoes. My boys love potatoes though so maybe I’ll save this recipe for a once-in-awhile thing for them. Hope you have a nice weekend!

  2. “boil the potatoes just until they are tender enough to be pierced with a fork”

    I think I mentioned this before, but it seriously took me like 10 years to learn not to overcook potatoes. For some reason I was under the impression the raw potato was like a lump of coal that required the heat and pressure of the Earth’s mantle to properly cook into a diamond (how’s that for a tortured simile?).

  3. Looks absolutely gorgeous!

    Potatoes are one of the easiest to digest foods (if chewed well) and nutrient dense. I am guessing you just over ate as they are deceptively filling…especially fresh, new potatoes not over watered for volume. I once picked a bunch of potatoes from the garden, washed and cooked them immediately. I could only eat one small potato….I was FULL.

  4. I have always had issues with potatoes. I either found them too big, too starchy but mostly just too bland. Sometimes I was hardly able to eat more than one without feeling full, but still hungry (if that makes sense). They are only slowly growing on me. Your basic recipe here might help me getting used to them better. 🙂


  5. Be echoes the same sentiment Princess Nagger does – bacon makes everything better! So maybe if I make these that way, she’ll actually eat them! 😉

    Happy Labor Day! Hope you’re enjoying your long weekend! 🙂

  6. This time of year fingerlings are on my paleo cheat list; I just can’t pass them up at the Farmer’s Market and the kids love them. I’ve always used Alton Brown’s recipe which ups the salt to over a pound! It’s a leap of faith the first time but I promise they come out perfect. I’ll try your suggestion to crisp them up in the pan – sounds better than perfect!

    1 1/4 pounds kosher or rock salt
    2 quarts water
    2 pounds small fingerling potatoes, cleaned
    4 tablespoons butter, optional
    Freshly ground black pepper, optional
    1 tablespoon freshly chopped chives, optional

Comments are closed.