This Is The Best Crispy Fingerling Potatoes Recipe, Ever

Boil, crush and fry fingerling potatoes for a silky, crispy side just begging for eggs.
Tom Colicchio and Kyle Koenig•

Need a night out of town? Hit the road or train and head to The Topping Rose House in Bridgehampton, NY for an evening of salt water pools, a farm-to-table restaurant by renowned chef Tom Colicchio (try their pig roasts!) and a big, comfortable room stocked full of awesome local snacks. Itchin for a fishing excursion or baking lesson? They'll hook you up. In the morning, head down for one of the best breakfasts in town, and don't miss the crispy fingerling potatoes.

This Is The Best Crispy Fingerling Potatoes Recipe, Ever
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Prep Time
15
minutes
Cook Time
30
minutes
Servings
0
servings
Ingredients
  • 1 pound fingerling potatoes
  • 2 sprigs fresh thyme
  • 2 cloves garlic
  • canola oil
  • 2 tablespoons fresh picked rosemary
  • Salt and pepper
Directions
  1. Place potatoes, thyme and garlic in a saucepot and cover with water. Season with 2 tablespoons of salt.
  2. Simmer until a fork can slide cleanly through the potatoes.
  3. Turn heat off and let potatoes sit in the water for 10 minutes.
  4. Drain potatoes completely and let cool to room temperature.
  5. Heat a fryer or canola oil in a sauté pan to 350 degrees.
  6. Smash potatoes lightly with the palm of your hand.
  7. Fry until crispy (5-6 minutes). At the last second, drop the rosemary in until crispy.
  8. Drain potatoes and rosemary.
  9. Season with salt and pepper and serve
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