Twice Fried Fingerling Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is an adaptation of the twice fried method of preparing french fries. A mix of ideas from several sources but applied to Fingerling Potatoes. I ended up with a bag of the critters and have experimented with how to best use them. Read more . They should be kept in the fridge like boiling potatoes. Ingredients:
16 fingerling potatoes |
oil for frying, i use peanut oil but pick your poison. |
salt and pepper to taste |
Directions:
1. You will need either a deep fryer or a deep skillet (a saute skillet works well. Note the Prep Time includes about 2 1/2 hours of soak time. Prep only takes about 15 minutes.
2. Wash the potatoes and cut them in half lengthwise.
3. Immediately drop them in a large bowl of icewater. See Photo
4. Let the potatoes stand from 1-3 hours.
5. Drain the potatoes and dry them thoroughly with towels or paper towels. See Photo
6. Bring the oil (about halfway up the sides of the skillet if using one) to 325 degrees.
7. Place the potatoes in the oil gently in small batches See Photo. Fry for 6-8 minutes until just turning lightly browned.
8. Remove from the oil and drain thoroughly on a rack over paper or brown bags. See Photo
9. Just before time to serve them, bring the oil to 375 degrees and fry to a crisp golden brown. About 3-5 minutes.
10. Remove, place in a bowl lined with paper towel, salt and pepper to taste.
11. Serve hot.
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