Sauteed Russian Fingerling Potatoes Recipe

Russian fingerling potatoes: These small, elongated potatoes have a buttery flavor and firm texture, perfect for sautéing.

Olive oil: Used for cooking the potatoes, it adds a rich, fruity flavor.

Salt: Enhances the natural flavors of the potatoes and other ingredients.

Freshly ground black pepper: Adds a touch of heat and complexity to the dish.

Minced garlic: Provides a robust, aromatic flavor that complements the potatoes.

Fresh parsley: Adds a fresh, herbaceous note and a pop of color to the finished dish.

When sautéing potatoes, ensure they are cut side down in the skillet to achieve a crispy and golden brown exterior. This technique helps to lock in the flavors and gives the potatoes a delightful texture.

• russian fingerling potatoes - Substitute with baby potatoes: Baby potatoes have a similar texture and size, making them a great alternative for even cooking and presentation.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for sautéing.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral profile.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a milder flavor and can be used if you prefer a less pungent taste.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it will provide a less fresh and slightly different flavor profile.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a fresh, herbaceous flavor that can complement the dish similarly to parsley.

• Allow the sauteed Russian fingerling potatoes to cool completely at room temperature before storing.
• Transfer the cooled potatoes to an airtight container. For best results, use a container that minimizes air exposure to keep the potatoes fresh.
• Store the container in the refrigerator. The potatoes will stay fresh for up to 3-4 days.
• For freezing, place the cooled potatoes on a baking sheet in a single layer. This prevents them from sticking together.
• Freeze the baking sheet for about 1-2 hours, or until the potatoes are solid.
• Transfer the frozen potatoes to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to reheat, thaw the potatoes in the refrigerator overnight.
• Reheat in a skillet over medium heat until warmed through, or bake in a preheated oven at 375°F (190°C) for 10-15 minutes.
• For added flavor, sprinkle with fresh parsley or a dash of olive oil before serving.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the leftover sauteed Russian fingerling potatoes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until they are heated through and slightly crispy.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Add the leftover potatoes and cook, stirring occasionally, for about 5-7 minutes until they are warmed through and have regained some of their crispiness.

• Microwave Method: Place the potatoes in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1-2 minutes, stirring halfway through. Be cautious as this method may make the potatoes slightly softer.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover potatoes in the air fryer basket in a single layer. Cook for about 5-7 minutes, shaking the basket halfway through, until the potatoes are heated through and crispy.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the potatoes on the toaster oven tray in a single layer. Heat for about 10-12 minutes, or until they are warmed through and slightly crispy.

• Steaming Method: Place the potatoes in a steamer basket over boiling water. Cover and steam for about 5 minutes, or until they are heated through. This method will keep the potatoes moist but won't restore their crispiness.

• Skillet: A large, flat-bottomed pan used for sautéing the potatoes evenly.

• Spatula: Useful for flipping the potatoes to ensure they cook on both sides.

• Knife: Essential for halving the potatoes and mincing the garlic.

• Cutting board: Provides a safe surface for cutting the potatoes and garlic.

• Measuring spoons: Used to measure out the olive oil, salt, and pepper accurately.

• Mixing bowl: Handy for tossing the potatoes with olive oil and seasoning before cooking.

• Garlic press: Optional, but can be used to mince the garlic more efficiently.

• Serving dish: For presenting the finished sautéed potatoes.

• Tongs: Useful for handling the hot potatoes while cooking and serving.

Preheat the skillet: Start heating the skillet while you wash and halve the potatoes to save time.

Use a garlic press: Mince the garlic quickly with a garlic press instead of chopping by hand.

Cook in batches: If your skillet is small, cook the potatoes in batches to ensure even browning.

Prep ingredients ahead: Wash, halve, and dry the potatoes in advance to streamline the cooking process.

Use a lid: Cover the skillet for the first few minutes to speed up the cooking of the potatoes.

Chop parsley early: Have the parsley ready to sprinkle as soon as the potatoes are done.