This is a great skillet side that you can take from breakfast to dinner! I love to serve these with Classic Eggs Benedict or with a nice steak or roasted chicken and greens tossed in a light vinaigrette. Simple. Satisfying. Delicious.
What are Fingerling Potatoes? They are a variety of potatoes indigenous to Peru that are finger-shaped and come in a variety of colors. Did you know most potatoes come from Peru? In the 16th century, they were discovered by Spanish sailors who introduced them into Spain and all of Europe.
This recipe is easy to make and adapt to personal tastes and combinations. The basic recipe only requires a few staple pantry ingredients – Fingerling potatoes (or Baby Dutch Golden Potatoes, but any potato will do) halved, sliced onion, minced garlic, olive oil, butter, herbs, parsley, salt & pepper and a little water.
Note: I like fresh rosemary, thyme leaves and parsley or dry Italian Seasoning or herbes de Provence. Think of other combinations like Parmesan cheese with rosemary and lemon zest – doesn’t that sound delicious?
Making the Skillet Fingerling Home Fries:
Cut your potatoes in half and place them face down in a wide skillet coated with a little olive oil. Add a little water, cover the skillet and cook over medium heat until the potatoes are fork tender (about 15 minutes). While the potatoes are cooking, prep the other ingredients – thinly slice a medium onion and mince a large garlic clove.
When the potatoes are fork tender and the water has almost evaporated, add a pat of butter, onions, garlic, herbs, salt and pepper and cook uncovered. Use a temperature safe cooking spatula or a wooden spoon to stir everything together until the onions have cooked down and the potatoes are golden all around. Remove from heat and loosely cover to keep warm until ready to serve.
Just before serving, garnish with chopped parsley and a little finishing sea salt like Maldon. These potatoes are so flavorful, crispy and tender. I love them and they are a wonderful side to any meal. Take them from brunch to dinner!
Skillet Fingerling Home Fries
A hearty and savory side that you can take from brunch to dinner.
- 1 – 24 oz bag Fingerling Potatoes or Baby Dutch Yellow Potatoes, halved
- 1 Tablespoon olive oil
- ½-¾ cup water
- 1 Tablespoon butter, unsalted
- 1 medium onion or 1/2 large onion, thinly sliced
- 1-2 garlic cloves, minced
- 1 ½ teaspoons thyme leaves or rosemary, finely chopped or dry Italian Seasoning / herbes de Provence
- Diamond kosher salt and pepper to taste
- 2 Tablespoons fresh parsley, chopped
- optional: Maldon sea salt
Add a tablespoon of olive oil to a wide skillet. Place the potatoes cut side down and add the water. Cover the skillet and cook over medium heat until fork tender. About 15 minutes. Depending on the size of the potatoes, you may need additional water and cooking time.
Once the potatoes are fork tender, add the Tablespoon of butter, sliced onions, minced garlic, herbs and kosher salt and pepper. Toss and cook uncovered until the onions have cooked down and the potatoes are golden.
Remove from heat and loosely cover to keep warm. Just before serving, add parsley, toss to coat and finish with Maldon sea salt or kosher salt.