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A Fun Way to Prepare Fingerling Potatoes with Cross-Hatch Pattern

In this quick & simple video, I boil, cut, score, and pan-fry some tiny fingerling potatoes. Here at my go-to supermarket in Spain (Mercadona), they are called "patata neuva." The potatoes have a wonderfully creamy and rich texture, with a flavor that borders on being gently sweet. They are incredible, although a bit more expensive that your standard potatoes you see in supermarkets here.

The three required ingredients are listed below (salt, potatoes, and neutral oil for pan frying).

Watch the video for the methodology I use to these fingerling potatoes in my tiny home kitchen here in Gijon.

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6 fingerling potatoes (or as many as you would like to cook!), washed

Salted water, for boiling the potatoes (the water should taste salted)

1/4 cup sunflower seed oil, for frying potatoes


(1) Add the whole, unpeeled potatoes to a pot with cold water.

(2) Salt the water, with about 2 Tbsp of Kosher salt, depending on how much water you are using. I like my water to taste salty, but less salty than the ocean. This step is important so try not to skip it!

*Why cold water? Starting the potatoes in cold water is the classic way that you would be taught in Culinary School. This gives the potatoes a better change of cooking evenly throughout. If you start the potatoes in boiling water, especially if they are whole Russet potatoes that are larger, the outsides will begin to fall apart before the center of the potato is cooked.

(3) Cook the potatoes at a gentle simmer until they begin to float and are almost fully cooked, or about 20 minutes.

(4) Remove the potatoes from the boiling water and allow to cool at room temperature.

(5) Slice the potatoes in half, lengthwise.

(6) Use a paring knife (a.k.a. small kitchen knife) to cut a cross-hatch pattern into the cut side of each potato.

*To cut in a "cross-hatch" pattern just means to cut a series of parallel lines into the side of each potato, and then repeat the process cutting another set of parallel lines in the opposite direction.

(7) Add the sunflower seed oil to a large saute pan and increase the heat to medium-high.

(8) When the oil is hot, add the potatoes to the pan, with the cut side in contact with the oil and the pan.

(9) Reduce the heat to medium, and gently pan fry the potatoes until the cut side is a perfect golden-brown color. This takes a bit longer than you might think--about 10-15 minutes.

(10) Serve potatoes immediately, with ketchup, if you like ketchup...

Equipment and Supplies:

A nice paring knife from Mac:

The nice chef's knife I use from Wusthof:

For a decent, cheap metal fish spatula:

This is the third video I shot using the new Smooth Q-3 iPhone stabilizer from Zhiyun:

If you are in the market for a higher-end chef's knife:

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