Fingerling Homegries

These are fingerling potatoes. They are the size of fingers. I saw this recipe on Food Network and decided to try it. I searched 5 stores to find them and for the amount you see it cost $3.00. They do have a taste of their own which I don't know how to describe. I can't say I was so impressed that I would buy them again.

They were called Red Fingerling Potatoes. This is what they look like inside.

1 pound fingerling potatoes

Salt

Extra-virgin olive oil

1 medium onion, diced

Pinch crushed red pepper flakes

3 tablespoons freshly chopped parsley leaves

Place the potatoes in a pot, cover them with water and season the water abundantly with salt. Bring to a boil and ocok the potatoes until a fork slides in and out of them easily. Drain potatoes and cool. Coat a large saute pan generously with olive oil. Add the onions, season with salt and bring the pan to a medium high heat. Add the crushed red pepper flakes and saute for 7 to 8 minutes or until the onions are soft and wilted but do not have any color. Using the heel of your hand, smash the boiled potatoes to flatten and to break apart. Add to the pan, toss with onions and then flatten them against the bottom of the pan so they begin to form a crust. Repeat this process a few times so a lot of crust forms. Season with salt and toss with the chopped parsley.