Directions:
- Wash/scrub the fingerling potatoes and boil, unpeeled, for 12 minutes. Drain and let cool.
- Take each fingerling between your hands and squash it between your palms. The idea is to beak the skin and flatten the potato, but not to crush it completely; it should still stay intact as much as possible.
- Heat a skillet with 1/2” to 1” of oil on high heat. When the oil is hot, about 350F, deep-fry each fingerling, turning them over midway when each side is browned. Drain on paper towels.
- In another pan, melt butter and add minced garlic and parsley. Stir briefly over medium heat to release flavors, then toss fingerling potatoes into this mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 578.18 Kcal (2421 kJ) | ||
| Calories from fat | 503.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.99g | 86% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 8.25mg | 0% | |
| Potassium | 30.86mg | 1% | |
| Total Carbs | 20.13g | 7% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 3.3g | 7% | |
| Vitamin C | 31.6mg | 53% | |
| Iron | 1.3mg | 7% | |
| Calcium | 8.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 329.73 Kcal (1381 kJ) | ||
| Calories from fat | 287.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.93g | 86% | |
|---|---|---|---|
| Cholesterol | 2.18mg | 1% | |
| Sodium | 4.7mg | 0% | |
| Potassium | 17.6mg | 1% | |
| Total Carbs | 11.48g | 7% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.68g | 5% | |
| Protein | 1.88g | 7% | |
| Vitamin C | 18mg | 53% | |
| Iron | 0.8mg | 7% | |
| Calcium | 4.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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