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Fingerling Homefries Recipe

Fingerling Homefries

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Average Rating:

Total Reviews: 26

Showing 11-20 of 26

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  • on January 01, 2011

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    Amazingly simple to make. Smashing the potatoes with your hand is quick and easy. A much better and tastier alternative to hash browns. Everyone loved it. I used regular Russet potatoes. Next time I will use more red pepper flakes and only 1/2 of an onion.

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  • on January 01, 2011

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    Have not been able to find fingerling potatoes at Walmart, or Kroger. Can I use Yukon gold, or small red potatoes.? Recipe sounds great, can't wait to try it

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  • on May 16, 2010

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    This is a very simple and easy recipe to make for a weekend breakfast. I didn't have an onion so I used a shallot. The fingerlings boiled quickly and smashed easily. I did add a bit more oil once everything was in the pan and I was able to get that nice crust on the potatoes. Try this recipe - you will not be disappointed.

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  • on January 20, 2010

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    The recipe doesn't state exactly how much oil to use, because it would differ based on the size of the pan I'm sure. I didn't really succeed in getting mine crispy. Increasing the heat just made the onions burn, so I added more oil. But the potatoes then just came out saturated with oil. The flavor was still excellent, so I'm sure it was just my failure to execute. I'll keep trying, and I thought fingerling potatoes worked really well here and it was so easy not having to chop them or use some fancy potato ricer to make hashbrowns.

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  • on January 19, 2010

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    As previously stated you can never go wrong with potatoes and onions. I made smothered chicken with gravy and these potatoes were a great addition.

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  • on January 01, 2010

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    We made this for New Years day brunch. Fast, easy and excellent! My daughters decided it was fabulous "hangover" food! These are going to be a staple in my brunch menu from now on. Thanks Anne!

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  • on December 10, 2009

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    I love cooking fingerlings or small yukon gold potatoes this way, and come on, you can't go wrong with onions and potatoes any way you cook 'em, but for me, the taste of the olive oil is a bit too strong. I prefer a combination of regular vegetable oil and butter, which I think makes for a richer, and yet cleaner tasting dish. Also, since I'm impatient, and therefore don't ever want to wait for the potatoes to cool, I usually just toss them into the pan and smash them with the bottom of a drinking glass.

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  • on September 27, 2009

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    Just made this for brunch for my husband today. He LOVED it!!! He said the crust was his favorite part. Mine too!!! I like this so much better than recipes that use freshly grated potatoes. This reminds me of something my dad used to make when I was a little girl. I tried to recreate it just a few weeks ago but it didn't turn out right and since Dad is no longer with us I couldn't just call him up and ask him for the recipe. :( But then I saw Anne make this on her show and this is IT!!!!! I LOVE it and her show! I know Dad would have loved it too! I can't wait until she comes out with a cookbook!!!! I will be 1st in line to get it! All of her recipes I've tried so far have been GREAT!!!!
    THANKS ANNE! : WE LOVE YOU!!

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  • on September 20, 2009

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    This is the perfect combination - onions and potatoes fried together are incredible! I used the fingerling potatoes but I know it would be good with yukon golds or new potatoes too.

    This recipe was a big hit with my family and will become a regular on the menu!

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  • on September 19, 2009

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    I used yukon gold potatoes because that is all I had. It still came out perfect! The recipe was so simple and easy to do. I just saw her show today for the first time. She was so easy to watch and I was able to do it. Boy have I been missing out not catching her show. I'll definately look for it now. We had this brunch for dinner. It was a huge hit. The only thing I added to the menu were black beans. Even the baby loved it all!

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