Recipe

Twice Fried Fingerling Potatoes Recipe

Add Step-by-Step Photos	Dugger / All my dishes 8 months ago This is an adaptation of the twice fried method of preparing french fries. A mix of ideas from several sources but applied to Fingerling Potatoes. I ended up with a bag of the critters and have experimented with how to best use them. They should b... More Prep:180m Cook:12m Servings:4	Dugger
	fried potatoes american

Soak

Drain

Dry

Fry

Drain

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Ingredients

16 Fingerling Potatoes

Oil for Frying, I use Peanut Oil but pick your poison.

Salt and Pepper to Taste

Directions

You will need either a deep fryer or a deep skillet (a saute skillet works well. Note the Prep Time includes about 2 1/2 hours of soak time. Prep only takes about 15 minutes.

Wash the potatoes and cut them in half lengthwise.

Immediately drop them in a large bowl of icewater.

Let the potatoes stand from 1-3 hours.

Drain the potatoes and dry them thoroughly with towels or paper towels.

Bring the oil (about halfway up the sides of the skillet if using one) to 325 degrees.

Place the potatoes in the oil gently in small batches. Fry for 6-8 minutes until just turning lightly browned.

Remove from the oil and drain thoroughly on a rack over paper or brown bags.

Just before time to serve them, bring the oil to 375 degrees and fry to a crisp golden brown. About 3-5 minutes.

Remove, place in a bowl lined with paper towel, salt and pepper to taste.

Serve hot.

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Comments

dugger 8 months ago said:
There are some things to know about this method of preparation. The twice fry method allows you to have a soft inside to the potatoe but a crispy brown exterior. Oil temperature is critical so use a thermometer or deep fryer with a thermostat.

Add the potatoes in small batches to maintain a rolling boil. You don't want the oil to cool off.

The icewater soak keeps the potatoes from turning brown but also removes a lot of the starch from them. Drying after soaking is important to keep the oil from popping when the potatoes are placed in it.

dugger 8 months ago said:
A little food trivia. Fingerling potatoes are not to be confused with new potatoes (which are just immature specimens of normal varieties). Fingerlings are actually the small size and elongated shape as mature crops.

They are actually a Heritage Potatoe, being one of the first varieties domesticated. They have a dense waxy texture and thin skins. They lost favor as a commercial crop because they take as much time and effort to grow as a 2 pound baking potatoe.

Typically you don't peel them. Just wash the skins and cook them whole or cut into pieces. This recipe makes "Steak Fries" but if you want smaller french fries split them again lengthwise.

notyourmomma 8 months ago said:
Love it. Twice fried is best of course.

puddlewonderful 8 months ago said:
This looks yummy.

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