This Fried Fingerlings Potato recipe makes a delicious and elegant side dish. The potatoes are fried and sauteed with butter, leek and wine.
Simple and quick to make, this side dish is elegant and delicious. I love potatoes. I love them prepared every which way. And I especially love potatoes with gloriously brown-roasted skins. These fingerling potatoes are pan-fried to crispy-skinned perfection and then tossed with leek that has been sauteed in butter and infused with white wine. Garnish with some fresh chopped parsley and you have the perfect side dish. Fingerlings are potato varieties that naturally grow small and narrow and thus resemble, well, fingers. There are a few varieties of fingerlings, but probably the most common are the yellow-skinned Russian Banana fingerling potatoes, which is what I’ve used here. This was a very spontaneous creation. I needed a side dish for dinner and saw that I had some fingerling potatoes on hand that needed to be used as well as a leftover leek that was desperate for attention. It all came together so smoothly and the end result was simply amazing. This has now become one of my favorite “go-to” side dishes.
Fingerling Potatoes Recipe
Let’s get started! Wash the fingerlings and boil them in salted water for 4-5 minutes or until semi-softened. Drain and set aside. Heat the butter in a skillet over medium-high heat and saute the leek until softened, 5-7 minutes. Add the wine, bring to a rapid boil, and boil for 2 minutes until the alcohol has evaporated. Season with salt and pepper. Transfer the leek to a bowl and set aside.
In the same skillet, heat the butter and olive oil over medium-high heat and fry the potatoes until browned on all sides. This will take several minutes. Be careful not to turn the potatoes too often to prevent their peels from coming off.
Add the leek mixture to the potatoes and stir to combine and heat through.
Transfer to a warmed serving platter, garnish with fresh chopped parsley, and serve immediately.
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