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Crispy Lemon & Herb Idaho® Fingerling Potatoes
Recipe courtesy of Chef Matt McMillin, Cooper’s Hawk Winery & Restaurants, with over 45 locations throughout the U.S.
Smashed Fingerlings
  1. Wash and rinse potatoes.
  2. Fill pot with about an inch of water and bring to a simmer.
  3. Place a steam basket with potatoes into the pot and steam for about 20-25 minutes or until you can just poke a knife through the middle.
  4. Transfer potatoes to a clean sheet pan, spread out into a single layer and allow to cool at room temperature.
  5. When cool, press each potato, exposing the inner flesh of the potato, yet keeping the potatoes whole or in large pieces.
Herb Lemon Marinade
  1. Prepare and measure all ingredients. Be sure to chop all herbs evenly.
  2. Place all ingredients, except the oil in a mixing bowl.
  3. Slowly whisk in the oil until well combined.
  4. *To reduce ingredients can substitute thyme, garlic, tarragon, parsley, and red pepper flakes with 5 tablespoons of Italian Seasoning Blend. Can replace lemon zest, black pepper, and Kosher Salt with 3 tablespoons of Lemon Pepper Seasoning.
To Serve
  1. Fry crushed fingerling potatoes in a 360-degree fryer, until crisp and deep-golden brown (approximately 2-3 minutes).
  2. When done immediately drain off excess oil and transfer to a clean bowl.
  3. Immediately toss with Herb Lemon Marinade, Grated Parmesan, Sea Salt and Parsley. Coat the potatoes evenly.
  4. Serve immediately and enjoy!
Chef Tip
  1. Great with steaks, fish or chicken. Another thing I like to do is add a flavored aioli underneath a portion of the crispy potatoes like a preserved lemon & garlic aioli, chimichurri aioli or sesame-sriracha aioli.