The Potato That Made Me Laugh
I once served these to my grandson. He picked one up and said, “It’s a tiny, tasty football!” I still laugh at that. Fingerlings are just fun. Their small size makes them feel special.
This recipe is simple. But it teaches a great lesson. We use salt and water in a clever way. The salt forms a little crust. It makes the skin so crispy. What was your favorite food as a kid? Was it a funny shape?
Why We Start with Water
You might want to just roast them. But trust this old method. Boiling them in salty water does two things. First, it seasons them right to the center. Second, it makes the insides fluffy.
Then, we let all the water cook away. The salt left behind crisps the skin. This matters. It gives you two textures in one bite. Creamy inside, crunchy outside. *Fun fact: This method is called “dry-braising.” It’s like a secret magic trick for potatoes!
The Magic of Rosemary
We add rosemary sprigs to the water. Doesn’t that smell amazing? As the water simmers, the rosemary’s flavor goes right into the potatoes. It’s a gentle, woodsy taste.
You toss the sprigs out later. Their job is done. This matters because it shows how easy it is to add flavor. You don’t need fancy skills. Just one herb can change everything. Do you have a favorite herb you like to cook with?
Watching the Pot
The last step is the most important. You watch the water disappear. First, you see bubbles. Then, you hear a sizzle. The salt starts to look dry and sandy on the potatoes.
That’s when you know they are done. This part needs your attention. But it’s worth it. You get to see the magic happen. Have you ever tried a recipe where you just watch and wait? It can be very peaceful.
Perfect for Any Day
These potatoes are for fancy dinners. But they are also for Tuesday nights. They feel like a treat without much work. I love them with a simple piece of chicken.
Their small size makes them easy to share. Or not to share! I won’t tell. What would you serve them with? A big roast, or just by themselves with a little dip?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Water | 4 cups | |
| Salt | 1 teaspoon | |
| Fingerling potatoes | 2 pounds | |
| Fresh rosemary | 2 sprigs | Discard after cooking |
My Secret for Crispy Salt-Crusted Potatoes
Hello, my dear. Come sit at the counter. Let’s talk about potatoes. They are humble little things. But they can be so magical. My grandkids call these “crispy salt rocks.” They fight over the last one. I still laugh at that.
The trick is all in one pan. You start by making a salty bath. This is the secret. It seasons the potatoes right through. Doesn’t that smell amazing? The rosemary starts to wake up. It fills your whole kitchen with a cozy smell.
Now, let’s get our hands busy. Follow these simple steps. You will have perfect potatoes. I promise.
Step 1: Grab your big skillet. Whisk the water and salt together. Do this for about 15 seconds. The salt should disappear. Now, add your potatoes and rosemary. The water might not cover them all. That is perfectly fine. Turn the heat to high. Wait for it to boil. Then turn it down to medium-low. Put the lid on. Let them simmer for 15 minutes. They will be almost tender. (Hard-learned tip: Use a skillet you can cover. A lid is very important here!)
Step 2: Now, take that lid off. Turn the heat up to medium-high. Let the water bubble away. This is the magic part. Watch the water slowly disappear. The salt will be left behind. It will coat the potatoes. Cook them for 15 to 20 more minutes. The potatoes will get tender. The skins will get wonderfully crispy. You can toss out the rosemary sprigs now. Their job is done. What do you think makes the skins so crispy? Share below!
And just like that, you’re done. See? Simple as can be. Serve them straight from the pan. Everyone will gather around. I love that sound.
Cook Time: 30–35 minutes
Total Time: 35 minutes
Yield: 4–6 servings
Category: Side Dish
Three Fun Twists to Try
Once you know the basic recipe, you can play. I love to change things up. Here are three of my favorite ways. They are all so good.
The Garlic Lover’s Dream: Add 4 whole garlic cloves with the rosemary. The smell is incredible.
Zesty Lemon Pepper: When the water is gone, add lots of black pepper and lemon zest. So bright and happy.
Smoky Paprika Toss: After cooking, toss the hot potatoes with a teaspoon of smoked paprika. It adds a campfire warmth.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
These potatoes are the best friend to any meal. I often serve them with a simple roast chicken. Or, I pile them next to a big green salad. For a fancy touch, sprinkle them with flaky salt. Add a dollop of cool sour cream for dipping.
What to drink? For the grown-ups, a crisp glass of chilled white wine is lovely. For everyone, a fizzy lemonade with a sprig of mint is perfect. It cuts right through the salty crispness.
Which would you choose tonight?
Keeping Your Crispy Potatoes Perfect
Let’s talk about keeping these tasty potatoes. They are best eaten right away. But life happens! You can store them in the fridge for three days. Just let them cool first. Then pop them in a container.
To reheat, use your oven or a skillet. This brings back the crispiness. I once tried the microwave. They got soft and sad. The oven worked much better!
You can double the recipe easily. Cook a big batch on Sunday. It makes weeknight dinners a breeze. Having good food ready matters. It turns a stressful day into a cozy one.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Potato Problems
First, your potatoes might not get crispy. This happens if there is leftover water. Just keep cooking until the pan is totally dry. I remember when I got impatient. I took them out too soon.
Second, the salt crust might not stick. Make sure you whisk the salt water well. Every potato needs a chance to meet the salt. This matters for flavor in every single bite.
Finally, the potatoes could burn at the end. Stay near the stove and shake the pan. This gives you control. Fixing small problems builds your cooking confidence. You learn by doing!
Which of these problems have you run into before?
Your Quick Potato Questions, Answered
Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just potatoes, water, salt, and rosemary.
Q: Can I make these ahead? A: You can cook them through step one. Finish the crisping step just before serving.
Q: What if I don’t have rosemary? A: Use thyme or oregano. Dried herbs work too. Use about half a teaspoon.
Q: Can I use bigger potatoes? A: Cut them into similar-sized pieces. This helps them cook evenly. Fun fact: Fingerlings are named for their finger-like shape!
Q: Any extra tips? A: Try a sprinkle of garlic powder at the end. It adds a lovely, cozy flavor.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these simple potatoes. They remind me of Sunday dinners with my grandkids. The kitchen was always full of laughter. I want your kitchen to feel happy too.
Please tell me all about your cooking adventure. I read every comment with a smile. Sharing stories is how we all learn.
Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington
Crispy Salt Crusted Fingerling Potatoes
Description
Perfectly tender potatoes with a crispy, salty crust, made simply on the stovetop with fresh rosemary.
Ingredients
Instructions
- Whisk water and salt in 12-inch skillet until salt is dissolved, about 15 seconds. Add potatoes and rosemary sprigs (potatoes may not be fully submerged; this is OK). Bring to boil over high heat. Reduce heat to medium-low, cover, and simmer until potatoes are nearly tender, about 15 minutes.
- Uncover skillet and increase heat to medium-high. Simmer vigorously until all water has evaporated and potatoes are fully tender, 15 to 20 minutes. Discard rosemary sprigs. Serve.
Notes
- For best results, do not stir the potatoes after the water has evaporated to allow a proper crust to form.