Fried Fingerling Potatoes

Fried to Perfection

Recently Dave and I went to dinner at one of my favorite restaurants on planet Earth called Osteria Mozza. If you’ve never visited Maria Batali’s masterpiece (or it’s Pizzeria next door) you’re really missing out on a phenomenal dining experience and I encourage you to make a reservation this very minute!

The interesting thing about our last particular visit was that it fell during Lent, so we had to find some new vegetarian choices on the menu to meet our dietary restrictions. One of the side dishes we tried were their fingerling potatoes and they were so good I think I peed my pants a little.

As with almost any tasty dish I find, I have to try and recreate it at home and so this recipe was born. It doesn’t require many ingredients, and it’s so delicious I think you’ll find it becoming a regular in your side dish line up!

Fingerling

Here’s What You’ll Need:

1 lb of Fingerling Potatoes

1 Clove of Garlic

4 Sprigs of Fresh Rosemary

Olive Oil

Garlic Salt

Fresh Ground Pepper

Directions -

Wash the potatoes well but leave the skins on. Dice into small discs

Sliced and Diced

Now heat a skillet (cast-iron is best because it gets really hot) on medium high and add 2-3 tbls of olive oil and the sprigs of rosemary… I’m convinced this step made the dish because the oil was infused with rosemary and flavored everything else.

Rosemary Oil

Once the oil and rosemary have warmed for a couple of minutes (it will be popping hot) add the potatoes. BE CAREFUL hot oil can pop and burn you… use a grease shield.

Cooking

Cook for five minutes or so stirring occasionally, lower heat to medium low. At this point your rosemary leaves will have fallen off their “twigs” and you can use a pair of tongs to grab those twigs and throw them away. Once that’s done add in a one pressed garlic clove, a generous douse of garlic salt and pepper stir and cook for a couple more minutes. At this point the potatoes are browned but still pretty crunchy. Cover with a skillet or pot lid and allow them to continue to cook and steam for 5 – 10 more minutes (stir occasionally) until the outside is crunchy and the inside is tender.

This Spuds for You

Serve them hot and garnish with more rosemary or some fresh parmesan cheese.

Side Dish Parade

In case you’re curious, we had these lovely side dishes along side some turkey meatloaf. It was delightful!!

About The Chic

Back in 2004 when I was looking to name my events company, I stumbled across the word 'Chic' in an old dictionary. The definition was: “a fashionable lifestyle, ideology, or pursuit”. I fell in love with the word and the idea that chic is the pursuit of something better, prettier, or cooler than you are today. Chic isn’t a state of being or even a destination, chic is the journey you take on the way to something greater. ~Rachel

Rachel's Latest Answer

Question: Star, from Macon, GA Asks: What type of food will I need if I’m hosting a sip and shop? Rachel’s Answer: Hi Star, there’s really no wrong answer here. When I’ve hosted shopping events in the past I tend to focus on light and fun appetizers like Cheddar Apple Crostini or these individual Quinoa Salads.  Brunch is always a nice… Read more »

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