Try to cut the fingerlings no larger than 1/8 inch thick, so that the potatoes will crisp in the oven. (Using a mandolin will allow you to cut them even thinner.) These crisps make a great accompaniment to grilled steak or roasted fish.
This recipe is excerpted from Big Buy Cooking.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I used a mandoline and cut a few to 1/16" thick before I decided that was just too thin. They burnt to a uniform DARK brown (but even then were sorta kinda tasty). The rest I cut 1/8" thick, and they turned out great. I didn't even bother to turn them. A lot were half-crispy, half-melty. 100% were delicious. Will definitely make again. BTW, I used half a large yellow onion because I didn't have shallots; worked fine.
Excellent! However, you do need to be careful of burning shallots. I've had very good results when I add the shallots to the pan when the potatoes get flipped after the first ten minutes of baking.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.