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Ballaro’s Mark Newman Shares His Secrets for Fingerling Potatoes

Video: Shane Collins

Potatoes are hardly the most fragile vegetable on the planet. Still, even they need a little TLC. Wash, dry, and keep them in a cool, dark place. Never leave them in a bag (or next to onions) or they’ll spoil quickly. That’s how Mark Newman (Ballaro) handles the potatoes he poaches in olive oil for this tasty breakfast side or bar snack.

Mark Newman’s Parmigiano Potatoes

Yield: 4 servings
Time: 2 hours, plus overnight

1 lb. Fingerling potatoes
2–3 cups Olive oil
  Salt to taste
¼ cup Parmigiano-Reggiano, grated
2 Tbsp. Italian parsley, chopped

1. Wash and pat dry the potatoes. Place them in a single layer in a sauté pan and pour in enough of the oil to completely cover them.

2. Bring the oil to barely simmering and cook, uncovered, for one hour.

3. Use a slotted spoon to transfer the potatoes to a paper-towel-lined pan.

4. When cool, lightly flatten with a turner, just to break the skin. Refrigerate overnight.

5. Half an hour before serving, coat the bottom of the sauté pan with oil and heat to medium. Add the cold potatoes and fry till crispy (10–12 minutes per side).

6. Arrange on a platter. Sprinkle with salt, cheese, and parsley and serve immediately.

Tip Find fingerlings, in a variety of colors and sizes, at the Nichols Farm kiosk at Green City Market.

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