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Home » Pan-fried Fingerling Potatoes with Leek

Pan-fried Fingerling Potatoes with Leek

Written on June 2, 2014

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fried fingerling potatoes leek recipe gourmet elegant side dish

Simple and quick to make, this side dish is elegant and delicious.  

I love potatoes.  I love them prepared every which way.  And I especially love potatoes with gloriously brown-roasted skins.  These fingerling potatoes are pan-fried to crispy-skinned perfection and then tossed with leek that has been sauteed in butter and infused with white wine.  Garnish with some fresh chopped parsley and you have the perfect side dish.

Fingerlings are potato varieties that naturally grow small and narrow and thus resemble, well, fingers.  There are a few varieties of fingerlings, but probably the most common are the yellow-skinned Russian Banana fingerling potatoes, which is what I’ve used here.

This was a very spontaneous creation.  I needed a side dish for dinner and saw that I had some fingerling potatoes on hand that needed to be used as well as a leftover leek that was desperate for attention.  It all came together so smoothly and the end result was simply amazing.  This has now become one of my favorite “go-to” side dishes.

Fingerling Potatoes 3_edited

Let’s get started!

Wash the fingerlings and boil them in salted water for 4-5 minutes or until semi-softened.  Drain and set aside.

Heat the butter in a skillet over medium-high heat and saute the leek until softened, 5-7 minutes.  Add the wine, bring to a rapid boil, and boil for 2 minutes until the alcohol has evaporated.  Season with salt and pepper.  Transfer the leek to a bowl and set aside.

leek

In the same skillet, heat the butter and olive oil over medium-high heat and fry the potatoes until browned on all sides.  This will take several minutes.  Be careful not to turn the potatoes too often to prevent their peels from coming off.

Fingerling Potatoes prep 1

Fingerling Potatoes prep 2

Add the leek mixture to the potatoes and stir to combine and heat through.

Fingerling Potatoes prep 3

Transfer to a warmed serving platter, garnish with fresh chopped parsley, and serve immediately.

Fingerling Potatoes 2_edited

Fingerling Potatoes 3_edited

 

Pan-fried Fingerlings with Leek
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
: Kimberly Killebrew, www.daringgourmet.com
Serves: 4
Ingredients
  • 2 pounds fingerling potatoes, washed and boiled in salted water for 4-5 minutes until just barely softened
  • 2 tablespoons butter (vegans: use olive oil)
  • 1 tablespoon extra virgin olive oil
  • 1 large leek, sliced and thoroughly washed
  • 2 tablespoons butter (vegans: use olive oil)
  • 3 tablespoons dry white wine
  • Salt and freshly ground black pepper
  • Fresh chopped parsley for garnish
Instructions
  1. Heat the butter in a large skillet over medium-high heat and saute the leek until softened, 5-7 minutes. Add the wine, bring to a rapid boil, and boil for 2 minutes until the alcohol has evaporated. Season with salt and pepper. Transfer to a bowl and set aside.
  2. Add the butter and olive oil to the same skillet and heat over medium-high. Once hot, add the potatoes and fry until browned on all sides. This will take several minutes. Don't turn the potatoes over too frequently to prevent the skins from coming loose. Return the leek to the potatoes and stir to combine and heat through.
  3. Transfer the potatoes to a warmed serving platter and serve immediately garnished with fresh chopped parsley.
3.2.2708

 

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Topics include: Affiliate, All Recipes, By Country or Region, Disclosure, Food, France, Gluten Free, Side Dishes, Vegetarian, Western Europe as well as: fingerling potatoes, French, gluten free, leek, potatoes, side dish, vegetarian, wine15 Comments →

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15 Responses

  1. Laura Cartier says

    April 15, 2019 at 9:29 am

    Hi Kimberly, What do you think of making these a few hours ahead of time? Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 15, 2019 at 10:23 am

      Hi Laura, I haven’t tried that but I don’t see why not considering these aren’t crispy so they won’t lose their crispiness over time.

      Reply
    • Sepi says

      September 23, 2020 at 4:56 pm

      Can this be served cold as well?

      Reply
  2. Candy says

    March 21, 2018 at 2:56 pm

    I made this yesterday using red potatoes cut in big pieces. Let me tell you, I thought I would have left over…nope! It was gone gone gone!. My kids loved it and wanted thirds. So it is a keeper recipe for sure. I didn’t have wine so I used chicken stock. Thanks for a great recipe! :)

    Reply
    • Kimberly @ The Daring Gourmet says

      March 21, 2018 at 3:05 pm

      I’m so glad, Candy, thank you! :)

      Reply
  3. Beth says

    October 14, 2016 at 1:23 pm

    These look great and I will definitely be making them but is 4-5 minutes of boiling really enough to end up with fully cooked potatoes in the finished dish?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 14, 2016 at 4:28 pm

      Hi Beth! It will depend on the particular fingerling potatoes you’re using (ie, how big/thick they are). Usually fingerlings are small and between the initially frying and the boiling, yes it is enough time to make them tender. You can give them a quick prick with a fork to determine if they need to simmer a little longer.

      Reply
  4. Gertie says

    February 8, 2016 at 7:15 pm

    Gee willskeri, that’s such a great post!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 8, 2016 at 7:45 pm

      Thank you, Gertie! :)

      Reply
  5. jesusan says

    June 3, 2014 at 10:58 am

    This sounds delicious – looking forward to trying it.

    Reply
    • The Daring Gourmet says

      June 3, 2014 at 12:22 pm

      Thank you, Susan! It’s one of my favorite go-to sides now.

      Reply
  6. Patricia S. says

    June 2, 2014 at 8:30 pm

    This looks wonderful. I just saw some fingerling potatoes in the store the other day but wasn’t sure how I would use them. Looks like I’ll be going back to the store to get them. Thank you!

    Reply
    • The Daring Gourmet says

      June 2, 2014 at 8:35 pm

      Thank you, Patricia! This was a very spur of the moment creation. I had some fingerlings on hand that needed to be used as well as a leftover leek. It all came together so easily and the end result really was amazing. Enjoy!

      Reply
  7. Andie says

    June 2, 2014 at 8:29 pm

    Oh my gosh, YUM!!!!!

    Reply
    • The Daring Gourmet says

      June 2, 2014 at 8:34 pm

      Thanks, Andie! They were SO good! I’ll be making these again and again.

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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