I love to be at the grocery store and be inspired by what I see. My local Whole Foods Market got some really nice looking fingerling potatoes in last week. They had 3 different varieties that all looked in peak condition. And they were on sale, so just had to bring some home. With Thanksgiving getting closer I have been looking to post more about different ways to serve potato with your holiday bird. With these fingerlings I wasn’t thinking mashed potatoes, more like smashed potatoes!
Different Varieties of Fingerling Potatoes
Here are the three different types of fingerlings I got at Whole Foods. They were grown by Klamath Basin Fresh Organics, which is a co-op of 17 shareholders, growing potatoes in the Klamath Basin of northern California and southern Oregon. This is a beautiful region of the country that was fortunate to visit 10 years ago. It’s a great place for growing potatoes. All there potatoes are organic.
This is the fingerling potato that you probably see most often and no wonder these are delicious! They have a buttery flavor with a light colored skin, much like a Yukon Gold. They are an heirloom variety grown by Russian settlers.
This was the first time I have seen a fingerling quite this color. It is brown but with some pink hue in it. It’s really a pretty potato. It has a sweeter more earthy flavor than the Russian Banana, making it a nice compliment to it.
This fingerling was a deep red color, almost a little purple. The inside of this potato was the same color as the skin. The color is retained when cooked, making for an excellent presentation.
Making this potato dish is a two part cooking process. First you boil the potatoes. Second you smash them and fry them in a bit of oil or better yet bacon fat! This second part gives the potatoes a crispy outside that just add another textural element. I am not claiming it makes them healthier just tastier! They still can be served with gravy and your Thanksgiving turkey. Or they are great as a side any time of year with some ketchup.
- 2 to 3 pounds fingerling potatoes, assorted varieties if possible
- cooking oil or bacon fat
- kosher salt to taste
- Wash the potatoes, but do not peel.
- Place the potatoes in a pot of salted water and bring to a boil. Reduce to low and simmer until fork tender.
- Completely drain out all the water. Lay the potatoes out to dry for 5 minutes.
- Slightly smash the potatoes with a meat tenderizier, a big spoon, or your hand. Just gently push down on them until they are flatten just a bit.
- Cover a frying pan with enough oil or fat to cover the surface. Heat the pan up over medium high heat.
- Add the potatoes without them touching, you’ll have to work in batches. Cook until brown on one side and flip. About a couple minutes per side. You may need to add more oil or fat between batches.
- Salt to taste and serve hot.