Fried Fingerling Potatoes with Lemon and Parsley

12 servings

60 minutes

Fried 'Fingerling' potatoes with lemon and parsley is an exquisite take on the classic potato side dish, where simple ingredients reveal a new depth of flavor. This recipe comes from American cuisine, known for its aromatic and crispy potato dishes. 'Fingerling' potatoes are famous for their tender texture and natural sweetness, infused with lemon juice for a refreshing tang. Parsley adds freshness and aroma, while butter makes the dish rich and silky. The unique cooking technique achieves a delicious crispy crust and soft center, making this side perfect for meat and fish dishes or as a standalone treat. The flavor of this dish is a balance of creamy tenderness, citrus brightness, and herbal freshness.

Energy value per serving

• Calories: 191.6
• Proteins: 2.7g
• Fats: 10.4g
• Carbohydrates: 23g

Ingredients

• Potato: 1.5 kg
• Freshly squeezed lemon juice: 0.3 glass
• Salt: 2 tsp
• Butter: 6 tbsp
• Chopped parsley: 0.3 glass
• Sea salt: to taste

Cooking steps

1. Combine potatoes, lemon juice, salt, and 3 tbsp of butter in a large skillet or ceramic dish; add cold water just to cover the potatoes lightly. Boil over medium heat for 20-25 minutes until the potatoes are tender. Increase the heat and boil until almost all the liquid evaporates for another 15-20 minutes (you will see oil at the bottom).

   Required ingredients:

   • Potato: 1.5 kg
   • Freshly squeezed lemon juice: 0.3 glass
   • Salt: 2 teaspoons
   • Butter: 6 tablespoons

2. Using a slotted spoon, transfer half of the potatoes to a plate and arrange the remaining potatoes in the pot, cut side down, in a single layer (if your pot is small, add the potatoes in batches). Reduce the heat to medium and cook the potatoes until the water evaporates for another 5-10 minutes (the cut sides of the potatoes will turn dark golden).

3. Use a thin metal spatula to scrape the potato remnants from the bottom of the pot and transfer them to a large bowl. Place the pot over medium heat, add 1 tbsp of butter, and repeat the same steps for the remaining potatoes. Scrape the potato remnants from the bottom of the pot.

   Required ingredients:

   • Butter: 6 tablespoons

4. Transfer the first batch of potatoes, parsley, the remaining 2 tablespoons of butter to the pot and mix well. Serve sprinkled with sea salt.

   Required ingredients:

   • Potato: 1.5 kg
   • Chopped parsley: 0.3 glass
   • Butter: 6 tablespoons
   • Sea salt:  to taste