Stovetop Cracked Fingerling Potatoes
This recipe for fingerling potatoes was adapted from Food Network. The original recipe uses Yukon Gold Potatoes, and a lot more olive oil than I would normally use. I love fingerling potatoes, so this is my preferred way to serve them. You can use Yukon, or Red Bliss Potatoes-- just try to buy them small and uniform in size. The trick is learning how to crack each potato without smashing them. The first few times that I made this recipe, I used too much force and I had potato bits flying across my kitchen counter! You can use a rolling pin-- I have learned to use my meat pounder (the edge). What you want is to see a fissure. This lets the steam escape.
This recipe for fingerling potatoes was adapted from Food Network. The original recipe uses Yukon Gold Potatoes, and a lot more olive oil than I would normally use. I love fingerling potatoes, so this is my preferred way to serve them. You can use Yukon, or Red Bliss Potatoes-- just try to buy them small and uniform in size. The trick is learning how to crack each potato without smashing them. The first few times that I made this recipe, I used too much force and I had potato bits flying across my kitchen counter! You can use a rolling pin-- I have learned to use my meat pounder (the edge). What you want is to see a fissure. This lets the steam escape.
- Carbohydrate 0.087975 g
- Cholesterol 0 mg
- Fat 0.024905 g
- Fiber 0.0599250016212463 g
- Protein 0.0140675 g
- Saturated Fat 0.0120615 g
- Serving Size 1 1 serving (115g)
- Sodium 18.5306432291667 mg
- Sugar 0.0280499983787536 g
- Trans Fat 0.00408425 g
- Calories 1 calories
Step-by-step
- You will need a skillet with a tight fitting lid.
- Using either a rubber mallet, rolling pin or a heavy pan, whack each potato so that you see a small crack (fissure). Be careful, or pieces of potato can go flying everywhere!
- Heat oil in skillet to a medium high heat. Add potatoes and season with kosher salt & pepper. Add fresh herbs. Put the lid onto the skillet.
- Allow the potatoes to cook at medium high for 2-3 minutes; shake skillet every 2-3 minutes until they start to look browned.
- Reduce heat to medium low for approx 20-30 minutes. The larger the potatoes, the longer it will take.
- When the potatoes are fork tender, remove lid and add garlic and shake the skillet to distribute evenly.
- Allow moisture to evaporate, turn off heat and serve.
My Favorite Weeknight Side Dish: Stovetop Cracked Fingerling Potatoes
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. But I've discovered the secret to simple elegance in the kitchen: embracing recipes that are both quick and flavorful. One of my absolute go-to side dishes is these stovetop cracked fingerling potatoes. They're incredibly versatile, easy to customize, and always impress, whether I'm hosting a casual dinner with friends or just feeding my family after a long day.
The best part? These potatoes require minimal effort. I've adapted a recipe I found – it originally called for Yukon Golds and way too much oil – but I’ve perfected it over time, using fingerling potatoes for their beautiful shape and delightful texture. The “cracking” technique might sound intimidating, but trust me, it's easier than you think! It’s all about gently creating fissures in the potatoes to allow the steam to escape, ensuring perfectly cooked, crispy results. I use a meat pounder, but a rolling pin works just as well. Just remember to be gentle – you want cracks, not potato shrapnel flying across your kitchen!
I typically start by prepping the potatoes in advance, while I'm working on the rest of the meal. Washing and cracking them takes only a few minutes. Once that’s done, it's simply a matter of sautéing them in a little olive oil, seasoning them with salt, pepper, and fresh herbs (rosemary and thyme are my favorites, but feel free to experiment!), and letting them simmer until tender. The final touch of fresh minced garlic is optional, but I highly recommend it for an extra layer of flavor. It's a delightful addition that elevates the dish from simple to sublime.
These potatoes are wonderful on their own, but they're also the perfect complement to various main courses. They pair beautifully with grilled chicken, roasted salmon, or even a simple steak. The slightly crispy exterior and fluffy interior create a delightful textural contrast, making them a welcome addition to any meal. It's a satisfying side that complements both lighter and richer main dishes. The versatility is what makes this recipe so special – it effortlessly integrates into my weeknight routine and seamlessly adapts to my mood and the menu.
Beyond the Weeknight: This simple recipe also shines at gatherings. The presentation is beautiful, and guests always compliment the unique flavor and texture. It's a crowd-pleaser that looks far more elaborate than it is to make – the perfect secret weapon for the busy home cook. From casual get-togethers to more formal occasions, these potatoes consistently deliver.
Tips for Success: Use small, uniform fingerling potatoes for even cooking. Don't overcrowd the pan; work in batches if necessary. And most importantly, have fun! Experiment with different herbs and spices to find your perfect flavor combination. Cooking should be a joyful experience, and this recipe embodies that perfectly.
So, the next time you’re looking for a quick, flavorful, and impressive side dish, give my stovetop cracked fingerling potatoes a try. It’s a recipe that has become a staple in my kitchen, and I'm confident it'll become one of your favorites too. Enjoy!
