Potatoes in many a form — from creamy and mashed to cheese-crusted and hasselbacked — hold a dear place in my heart. But these crispy, herb-flecked fingerlings hands down are my favorite. I learned how to make them by the caseload. By the caseload of salt, too. I was working at Fork in Philadelphia and gasped the first time I saw the chef unload a box — literally one 3-lb. box — of kosher salt into a pot, albeit a very large pot, filled with fingerling potatoes, water, many cloves of garlic and several bunches of rosemary and thyme. Bring the water to a boil, he instructed, then turn off the heat. The potatoes, he ensured, would finish cooking as they cooled. He was right. The potatoes were cooked perfectly, not the slightest bit overdone. And moreover, they were seasoned perfectly, not a bit too salty, and subtly infused with the flavors of rosemary, thyme, and garlic. Often I eat these potatoes straight out of the pot without a bit of extra seasoning. And I love them sliced and tossed into salads. But when I’m up for it, I crisp them up, as I learned at Fork, in a hot skillet with some olive oil, chopped rosemary and thyme, and a pinch more salt. It’s such a treat. I know you’ll love them, too. PS: All the Potato Recipes right this way.
How to Cook Fingerling Potatoes in Two Steps
Place potatoes and seasonings — garlic, thyme, rosemary, and salt — in a large pot. Cover with cold water; then bring to a simmer. Depending on the pot you are using and the quantity of potatoes, times will vary, but the key is to turn off the burner as soon as the water boils. The potatoes will finish cooking as they cool in their cooking liquid. Once cool, halve the potatoes on the bias; then crisp up in olive oil in a hot skillet until golden. Season with more rosemary, thyme, and salt. Transfer to a platter and serve immediately. 4.6 from 7 reviews I learned to cook potatoes this way while working at Fork in Philadelphia. The chef at the time cooked fingerlings as directed below, the keys being:
