I got over my fear of fingerlings so I could do this recipe justice. Cutting up and eating the fingerlings wasn’t nearly as bad as I thought it would be; it goes to show, irrational fear is irrational.
If you, or anyone you know, has a problem with fingerlings: cut them into wedges. They don’t look like fingers anymore and you can thoroughly enjoy their creamy texture. It was a good thing I decided to go with the fingerlings: the crisp outsides and the fluffy creamy insides were worth it!
Chang gives you two options to cook the fingerlings: confit or roasted. I went the roasted route because I wanted to concentrate on the Pan-Roasted Dry-Aged Rib Eye I was making. The roasted potatoes are simple: toss in rendered pork fat, season with salt and bake.
The recommended baking time is 20 minutes, but I had them in there for about 30 minutes, just to make them a bit more crispy. Even at 30 minutes I thought they could be a bit more crisp, but I think I was thinking that they would be more french-fry like rather than roasted.
Roasted, these potatoes make good side dish, but I think next time I’m going to give the confit/deep-fried version a try. I’m always on the lookout for new potato dishes and I think those will be phenomenal.