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Perfect Fingerling Potatoes Recipe

Perfect Fingerling Potatoes

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (39)

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Average Rating:

Total Reviews: 39

Showing 11-20 of 39

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  • on March 21, 2010

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    I love Alton, but this recipe is terrible. It is WAY to salty. If you want to try this recipe, cut the salt in half. Otherwise, it is a waste of potatoes!! I have never written a review before, but felt compelled to do so with this recipe.

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  • on February 22, 2010

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    I was a liitle nervous that they would be too salty but they were perfect!

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  • on February 17, 2010

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    I usually trust Alton completely. I saw this episode on tv and when I went to try it out I was really nervous about all the salt, but the potatoes were wonderful! I should have never had any doubt. I couldn't keep from snacking on them. They are wonderful alone or with a little butter. Also very tasty with sour cream. Made a great potato salad with the leftovers the next day. Can't wait to make them again!

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  • on February 14, 2010

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    Just like everyone else, I thought it sounded like a lot of salt. As it turns out, it is perfect. These potatoes went amazing with herb roasted rack of lamb. This one is a winner.

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  • on December 21, 2009

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    Perfectly cooked potatoes and the salty crust takes it over the top...really different! I was skeptical about all the salt, but trusted Alton. We didn't feel they were too salty, but would definitely caution people at the dinner table not to salt before tasting!

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  • on November 14, 2009

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    OMG. The salty crispy crust. It's las if they were fried with salt air from the beach!

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  • on October 28, 2009

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    I loved this easy recipe. I didn't use all the salt; I'm trying to cut back. But it turned out wonderfully nonetheless. I'll be buying fingerlings more often.

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  • on July 26, 2009

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    We made these tonight and they were fabulous! We used a little less salt than called for and they were perfect. They were really soft, flavorful and had a great taste! The butter, pepper and chives certainly helped too. We'll be making these again soon.

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  • on April 04, 2009

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    I read all the reviews...there were 20 total and only one that said it was too salty. Decided she probably did something wrong so I went for it. I followed the recipe exactly...I did not vary....the salt was so strong we could not eat them. I thought maybe I could salvage them with more butter (no salt and even a little lemon...they couldn't be saved. I then thought that I could rinse them off and reheat but the salt flavor permeated the entire potato, not just the skin. I can't recommend this recipe.

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  • on December 08, 2008

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    As stated by others, the amount of salt required for this recipe made me apprehensive, to say the least.
    But, trusting Alton as I do, I gave it a try.
    WONDERFUL!
    Melt in your mouth WONDERFUL!
    My husband, son (31 and daughter (26 RAVED!
    This recipe is a KEEPER!
    Thanks, Alton!

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