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.
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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.
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