Crispy Fingerling Potatoes Recipe

Prep and parboil

Scrub the fingerling potatoes and halve them lengthwise (for very small ones, leave whole). Place potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a simmer over medium-high heat and cook until potatoes are just tender when pierced with a knife, about 8–10 minutes. Drain thoroughly and let steam-dry in the colander for 5 minutes.

Crisp in skillet

While potatoes drain, heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. Place potatoes cut-side down in a single layer and press gently with a spatula. Cook, undisturbed, until the cut faces are deep golden and crisp, about 4–6 minutes. Flip and cook the other sides for another 3–4 minutes until all pieces are evenly browned and cooked through.

Season and cheese

Reduce heat to low. Sprinkle the cooked potatoes with 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, and 1/2 cup grated Parmesan. Toss gently in the pan to melt the cheese and coat the potatoes, about 1–2 minutes. Transfer potatoes to a serving platter and keep warm.

Combine 1/2 cup mayonnaise and 1/4 cup sour cream in a small bowl. Stir in 1 teaspoon smoked onion powder, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon chopped capers, 2 tablespoons chopped chives, 1/2 teaspoon smoked paprika, 1/2 teaspoon hot sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust acidity or seasoning as needed (add more lemon for brightness or more smoked onion powder for stronger smoked flavor). Refrigerate at least 15 minutes to let flavors meld. If you prefer a thinner consistency for drizzling, stir in 1–2 teaspoons water or extra lemon juice.

Spoon or drizzle the smoked onion remoulade over the warm crispy fingerling potatoes (or serve alongside for dipping). Sprinkle an additional 1/4 cup grated Parmesan and 1 tablespoon chopped parsley over the potatoes. Serve immediately with lemon wedges on the side for squeezing, if desired.

Leftovers: store potatoes and remoulade separately in airtight containers in the refrigerator for up to 3 days. Re-crisp potatoes on a sheet pan in a 425°F (220°C) oven for 8–10 minutes, then finish with a sprinkle of Parmesan and chopped parsley.