Crispy Potatoes Recipe

Prep potatoes

Rinse the fingerling potatoes and scrub to remove any dirt. If any potatoes are much larger than others, halve them lengthwise so pieces are roughly the same size for even cooking.

Parboil

Place the potatoes in a pot and cover with cold water by about 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil, then reduce to a simmer and cook until just tender when pierced with a fork, about 8–10 minutes depending on size. Do not overcook — they should hold their shape.

Steam dry

Drain the potatoes in a colander, then return them to the hot pot off the heat. Cover and let steam for 2 minutes to dry the surface; this helps achieve a crisper exterior.

Sear and crisp

Heat a large skillet (preferably heavy-bottomed or cast iron) over medium-high heat. Add neutral oil and butter. When the butter foams and oil is shimmering, add the potatoes cut-side down (or whole if intact) in a single layer without crowding. Cook undisturbed until bottoms are golden and crisp, about 4–6 minutes. Flip or roll potatoes so other sides contact the pan and continue cooking, adjusting heat as needed to prevent burning, until overall golden brown and crisp, about another 4–6 minutes.

Season and finish with herbs

Reduce heat to low, add fresh thyme leaves and sprinkle kosher salt and black pepper over the potatoes. Toss gently in the pan to coat and warm through for 1 minute. Remove from heat and stir in chopped parsley for freshness.

In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, grated garlic, salt, and black pepper until smooth and emulsified. Taste and adjust seasoning — add a little more lemon juice for brightness or more mustard for tang. Refrigerate until ready to serve.

Spoon ketchup into a small ramekin or serving dish. Optionally, stir briefly to smooth and serve chilled or at room temperature alongside the potatoes and Dijonnaise.