Skillet crisped fingerling potatoes with rosemary will turn out perfectly every time~thanks to a savvy 2-step cooking process. A good briny boil followed by a hot sizzling sauté will yield soft on the inside, crisp on the outside, herb infused bites of yum!
These buttery, salty, slightly crisped fingerling potatoes with rosemary are simply delectable. When I make these, my family can’t get enough.
Fingerlings are a bit more expensive than red or russet potatoes, but they look so much prettier on a plate than plain potatoes. Publix occasionally includes their gourmet fingerling potatoes in the BOGO sales. Costco also sells a 5 pound bag of assorted fingerling & gourmet potatoes close to the holidays~a great time to buy these for Thanksgiving and Christmas cooking.
Fingerlings used to be a challenge for me to get just right, until I stumbled across this post in Alexandra’s Kitchen that shares the secret to making perfect fingerlings every time. The technique involves bringing fingerlings to boil in a herb infused brine and allowing them to remain in the brine until the liquid cools. Upon removing the fingerlings, they are perfectly cooked, perfectly seasoned, and actually perfect to eat as is, drizzled with a bit of EVOO, or skillet crisped per this recipe.
Make ahead tip: You can boil the potatoes early in the day and keep in a bowl in the fridge. Later in the day, you simply slice and skillet crisp them just before serving. Super easy!
A note on rosemary: The fresh rosemary literally takes these potatoes over the top. I’ve made these both ways~with rosemary and without~and the rosemary potatoes win hands down every time. The marriage of rosemary, kosher salt, EVOO, and garlic just makes for potato perfection. Fresh thyme also works beautifully in this recipe, but if only choosing one fresh herb, I always opt for rosemary.
A note on skillets: Any large skillet can be used to crisp the fingerlings, but I use cast iron. Nothing matches a cast iron skillet’s ability to impart flavor, texture, and a rustic aura to food. When I made the fingerlings pictured above, the largest cast iron that I had was 12″, which really wasn’t large enough to crisp the potatoes properly (they need room to spread in the pan and for air to circulate). To remedy this, I bought this 15″ Lodge cast iron skillet for future fingerlings (and for big batch crisps, cobblers, etc….). Be warned; this is a big mama skillet! Even my husband has to use both hands to lift it. But it is wonderful to have if you routinely do big batch cooking.
I’d love to hear back from you if you try this recipe or have any ideas to share with other readers! As always, thanks for stopping by. Be blessed, and stay savvy!