These little guys are fun. I love crispy potatoes, but *others* in the house prefer their potatoes soft and fluffy. This gets the best of both worlds. Making hasselback-style fingerling potatoes can be a little time-consuming, but the end result is worth it.
You can pair these with just about anything that you would usually pair with french fries - Ketchup, Hot Sauce, Honey Mustard, BBQ Sauce, Beer Cheese, but my favorite is with a roasted garlic aioli.
Crispy Potatoes with Roasted Garlic Aioli
Makes 2-3 Portions
1 Lb Fingerling Potatoes
.5 QT Vegetable Oil (Or Duck Fat if you are feeling bougie)
.5 Tbs Kosher Salt
.5 Tbs Pepper
1 Tbs Fresh Flat-Leaf Parsley
.5 Tbs Fresh Thyme
.5 Tbs Dried Dill Weed
Place a fingerling between two chopsticks. Using the chopsticks as a guide to keeping your depth consistent, make a slice in each fingerling potato every 1/16th - 1/8th of an inch. More important than the consistency of each slice is ensuring the depth remains consistent.
After slicing each potato, stick a toothpick through one end until it’s almost protruding from the other end. As you are skewering the fingerling, flex the potato slightly back to ensure that there is a gap between each slice.
Use a knife or a spice grinder to mince the fresh parsley and thyme. Add this to the salt, pepper, and dried dill weed. Mix to incorporate, then set aside.
Preheat the oil in a high-walled 8QT Stock Pot to 375oF over medium-high heat. Make sure to keep the heat on a high enough setting to where the oil temperature can recover quickly after dropping the fingerlings in.
Fry skewered fingerling potatoes until GBD (Gold, Brown, and Delicious) and reserve in a stainless steel bowl.
Immediately sprinkle about half of the seasoning blend over the potatoes and toss to coat. Add more to taste after tossing or as desired. This spice mix will keep for a few weeks if you have leftovers.
Serve with aioli or your favorite sauce.