These Fingerling Potato Fries are quick to make and super versatile. Once you make your own homemade fries, you'll never look back!
Here’s a quick and clever way to make potato fries without a lot of peeling and cutting. Fingerling potatoes, if you are not familiar with them, are small potatoes with a long, narrow shape—hence their name. They come in several varieties; I like to use organic golden fingerlings like Russian Banana. These fries are ready, from start to finish, in about 20 minutes.
These fries are great served alonside almost anything! Serve them alongside your favorite vegan burgers, some vegan nuggets, or even a nice salad.
How to Make Fingerling Potato Fries
- Clean potatoes and cut into fries.
- Simmer potato fries in water in a pan until soft.
- Drain water from skillet.
- Drizzle oil into the skillet.
- Cook potatoes on all sides until golden brown.
- Stir in seasonings.
Full directions for how to make Fingerling Potato Fries are in the printable recipe card below.
Fingerling Potato Fries FAQs
Can you change the seasoning for these fries?
You can easily change the seasonings for your homemade fries. Just add in whatever flavor of spices you want at the end of cooking. Try some paprika, Italian seasoning mix, or even rach dressing powder!
How long do these fries last?
You can store your leftover fries in the fridge for up to 1 week. However, these fries taste best when they are fresh. The longer you store your fries, the less crisp they will be.
Here are more easy, tasty potato recipes.
Fingerling Potato Fries
- 1 ½ lbs fingerling potatoes
- 2 tbsp safflower oil or other high heat oil
- scallions thinly sliced or cut into long ribbons, optional
- salt to taste
- paprika to taste (see note)
- Scrub the potatoes well. No need to peel them, but do peel away any overly dark or knobby spots, of which there should be few.
- Cut each potato in half lengthwise, which results in a short, chunky fry shape.
- Place the cut potatoes in a nonstick skillet with ½ cup water. Bring to a simmer, then lower the heat and cover. Simmer steadily for 5–8 minutes or until the potatoes can be pierced with a knife but are still quite firm, stirring occasionally.
- Drain any excess water from the skillet.
- Set the skillet back on the heat and drizzle in the olive oil.
- Turn the heat up to medium-high and cook the potatoes, stirring frequently, until touched with golden brown on most sides, about 5–8 minutes.
- Stir in the optional scallions. Remove from the heat and season with salt and paprika.
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