Jul 14 2026
Restaurants›De La Nonna›Fried Fingerling Potatoes Recipe

Fried Fingerling Potatoes Recipe

Inspired by De La Nonna
Time45m
Serves4

BLACK PEPPER & PARMESAN

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Ingredients

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Potatoes & Seasoning

Frying & Finish

Method

Potatoes & Seasoning

  1. 1

    Prepare potatoes

    Rinse 1 lb fingerling potatoes under cold water and scrub to remove dirt. Trim any brown or woody ends. If any potatoes are much larger than others, halve them lengthwise so sizes are roughly uniform.

  2. 2

    Parboil

    Place potatoes in a medium pot and cover with cold water by about 1 inch. Add 1 tablespoon coarse kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are just tender when pierced with a paring knife, about 8–10 minutes depending on size. Do not overcook; they should hold shape.

  3. 3

    Drain and dry

    Drain potatoes in a colander and let steam-dry for 5 minutes. Transfer to a tray and let cool slightly. Pat dry thoroughly with paper towels — removing surface moisture helps them crisp when fried.

  4. 4

    Season dry potatoes

    Toss the cooled, dried potatoes with 1 teaspoon freshly ground black pepper and 1 teaspoon garlic powder so the seasoning adheres to the skin.

Frying & Finish

  1. 5

    Heat oil

    In a heavy skillet (cast-iron or stainless) about 10–12 inches wide, add 1 cup neutral oil. Heat over medium-high until shimmering and a small piece of potato placed in the oil sizzles immediately. Target oil surface temperature around 350–370°F (175–185°C) if using a thermometer.

  2. 6

    Fry potatoes

    Carefully add the potatoes in a single layer, cut-side down for halved pieces. Do not overcrowd; fry in batches if necessary. Fry, turning occasionally, until skins are deep golden-brown and crisp and potatoes are cooked through, about 8–12 minutes per batch depending on size. Use tongs to turn and move pieces so all sides crisp evenly.

  3. 7

    Finish with butter

    When potatoes are nearly done and crisp, reduce heat to medium-low and add 2 tablespoons unsalted butter to the pan. Tilt the pan and spoon the melted butter over the potatoes for 30–60 seconds to add flavor and help develop color.

  4. 8

    Drain & season

    Transfer potatoes to a paper towel–lined tray to drain briefly. Immediately sprinkle with 1/2 teaspoon fine flaky sea salt while still hot so it sticks.

  5. 9

    Add Parmesan & herbs

    While potatoes are hot, transfer to a serving bowl or platter. Sprinkle evenly with 1 cup finely grated Parmesan and 2 tablespoons chopped fresh parsley. Toss gently to coat — the residual heat will slightly melt the Parmesan and help it adhere. If using, finish with 1 teaspoon lemon juice for brightness.

  6. 10

    Adjust seasoning & serve

    Taste one and adjust with additional black pepper or flaky salt as desired. Serve immediately while crisp as a Fishy Snacks side or bar snack.

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