Fingerling Potato Fries

Fingerling potato fries are a quick route to the classic side dish, with minimal cutting and no peeling. It’s a quick and clever way to make potato fries without peeling nor much chopping.

Fingerling potatoes  are small potatoes with a long, narrow shape—hence their name. They come in several varieties; I like to use organic golden fingerlings for this simple recipe.

A welcome side dish with the usual suspects — vegan burgers, sloppy joes, sandwiches, and wraps. These little fries are also a fantastic way to bolster a main-dish salad.

Quick work: These are ready, from start to finish, in about 25 minutes, made on the stove. They can also be made in the oven, if you prefer — simply toss with a little olive oil and roast at 425º F. until golden on the outside, stirring occasionally, about 20 minutes.

What are fingerling potatoes?

Fingerlings are tiny potatoes that are low in starch. The name is inspired by their shape, and within this type of potato there are several varieties: Butterfinger, Kipfler, Russian Banana, Ruby Crescent, and others. There’s even a blue/purple variant called Purple Peruvian.

Since fingerlings are small, the skins are always left on — it would be quite tedious to peel them, and besides, the skins are thin, so there’s really no point. Do wash them well, whether organic or not.

Fingerling potatoes tend to start sprouting quickly, so use them soon after purchase. Here’s more detailed information about fingerlings.

Explore more …

• Roasted Fingerling Potatoes with Sriracha Mayonnaise
• Lemony Rosemary Roasted Potatoes
• Vegan “Carne Asada” Fries

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Yield: 4 to 6

Fingerling Potato Fries

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Fingerling potato fries are a quick route to the classic side dish, with minimal cutting and no peeling.

Prep Time 8 minutes

Cook Time 16 minutes

Total Time 24 minutes

Ingredients

• 1 1/2 to 2 pounds fingerling potatoes
• 2 tablespoons extra-virgin olive oil
• Salt to taste
• Paprika or other seasonings to taste (see note)

Instructions

1. Wash the potatoes well. No need to peel them, but do peel 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 fry shape. 
2. Combine the cut potatoes in a nonstick skillet or stir-fry pan with 1/2 cup water. Bring to a rapid simmer, then lower the heat and cover. 
3. 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 excess water from the skillet.
4. Set the skillet back on the heat and drizzle in the olive oil. Turn the heat up to medium-high and cook the potatoes, stirring frequently, until touched with golden brown on most sides, about 8 to 8 minutes.
5. Remove from the heat and season with salt and paprika or other seasonings as suggested in Notes, below.

Notes

If you'd like a more exotic effect, try Spanish paprika, which has a smoky and more intense flavor than Hungarian sweet paprika.

Or, you can use other seasoning blends like Italian seasoning or a basic table blend like Mrs. Dash®.

Here are more easy vegan salads & side dishes.