Cast Iron
Wonder Fries (Fried Fingerling Potatoes)
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105 Reviews
RossB
January 8, 2020
Undercooking potatoes was important for crispness. The sauce really makes them truly craveable. Family couldn’t get enough!
goodTasha
December 28, 2017
Made Wonder Fries for my 2015 annual New Year's Eve party. Am sorely tempted to make them again they were so delicious. Great party food.
wenderzz
July 17, 2015
This looks super delicious! I did want to mention that since it uses mayo it's not vegan (which I'm a carnivore, so yay for me and eating mayo!) and I believe it's tagged as such. I was looking for a vegan recipe to make for my friend's wedding and this came up in my vegan search. But I'm going to make this in the future regardless, vegans be darned!
vvvanessa
July 18, 2015
Hi, wenderzz! I sometimes tag recipes as vegan if they are very easily modified to be so. Using a vegan mayonnaise would work just fine here, especially since it's dressed up with miso. I hope it works out for you!
Joann M.
November 29, 2017
Just use vegan mayo to make them vegan. Even Hellmann's makes vegan mayo now
Suparna B.
February 1, 2015
Amazing. Deep frying wasn't an option. Took russet potatoes and cut them into steak fry pieces. Parboiled with vinegar, coated with olive oil and some salt. Cooked in oven. Smothered it in your genius sauce. I did use a lot more miso paste, it was the brown rice version and not as salty as I wanted, which is why I went with more. Thank you. Thank you. Thank you.
vvvanessa
February 8, 2015
So glad you liked it! Russets are my favorite potato-- I'll have to give your method a shot!
ThosePotatoes
November 8, 2014
There's hardly anything you could do to a potato that I wouldn't like and this recipe is no exception -- love the miso mayo -- but I swear the picture looks like deep fried frogs!
Gypsyspirit
July 10, 2014
Goodness gracious!!! These will be our new staple side dish when I make bison burgers. Thank you!!!
Elysse
April 11, 2014
These are fantastic! I made a batch last night with a double-batch of homemade mayo and ate way too many. We had the leftovers for breakfast with avocado and egg. I used baby yukons cut in half, and fried them in a mix of avocado and coconut oil (what I had on hand). This was my first time deep frying anything on my own and it was really easy (too easy, made me want to make these again soon!).
Ceege
April 6, 2014
Can't wait to try these. I make a similar dish, using small red potatoes and using a kind of pesto sauce. The only other change is I bake in a very hot oven and they do get nice and crispy. They have been well received every time I have made them for guests. I will try these at my next dinner party.
Pat E.
February 1, 2014
I'm trying these for tomorrow with mixed baby white and red potatoes about the size of large marbles. I couldn't find fingerlings and these were so cute! I think it will work. I'm par-cooking the potatoes today. Do you think they need to be warmed through again before they're smashed for the frying step?
vvvanessa
February 2, 2014
The potatoes are easier to smush when they're warm, and I'm sure the little guys will work just fine. Thanks for giving them a try-- I hope you enjoy them!
Millie |.
December 25, 2013
Oh my gosh!! These look amazing!! I might try roasting them to make a healthier alternative and see how they turn out!
vvvanessa
December 25, 2013
I used to roast these and found that spraying or basting both sides of the potatoes with olive oil really helped to get color on them. But I like the texture of the fried version! I hope you enjoy them whichever way you cook them.
Christine
December 21, 2013
These were lovely! We added a little basil and salt, then dipped them in a homemade ketchup! We'll definitely be making this on a more regular basis and next time perhaps we'll make that miso mayonnaise too! Thanks!
Roberta G.
December 20, 2013
You say to top the potatoes with the miso paste, do you then toss them? I am servicing these tonight so I hope there is an answer for me before then.
vvvanessa
December 20, 2013
I don't toss them but rather use the miso-mayonnaise mixture as a dipping sauce that just happens to sit on the potatoes. You can also serve it on the side. See the photos above for reference. i hope you enjoy them!
Roberta G.
January 2, 2014
Thank you, nice typo by me. I was serving them that night. Big hit, but I did toss them and served the mayo on the side as well. Thank you for sharing.
I_Fortuna
December 15, 2013
This is a wonderful recipe. I love the combo! All miso is brown. Live Hatcho miso is very dark brown and very strong tasting. Then there is what is called white (shiromiso) miso which is actually light maple sugar brown and lighter tasting, lastly, there is red (akamiso) miso which is a darker brown sugar brown and stronger than white miso. There are others such as barley, a very popular miso, and miso made from beans, hemp seed, buckwheat, rye, etc. For this recipe I would use white miso.
Most miso is free from genetic engineering especially if the miso is Japanese produced. Japan refuses any GMO foods or seeds in its country. Live miso will last for years in the fridge. I have miso that is 6 years old and still as fresh as the day I bought it. It is the perfect fermented food in my opinion. Hatcho miso is considered medicinal in Japan and is one of my favorites. I could eat it buy the spoonful. Be aware that most miso has a lot of salt to adjust your recipe accordingly. Thanks so much for this recipe!
Most miso is free from genetic engineering especially if the miso is Japanese produced. Japan refuses any GMO foods or seeds in its country. Live miso will last for years in the fridge. I have miso that is 6 years old and still as fresh as the day I bought it. It is the perfect fermented food in my opinion. Hatcho miso is considered medicinal in Japan and is one of my favorites. I could eat it buy the spoonful. Be aware that most miso has a lot of salt to adjust your recipe accordingly. Thanks so much for this recipe!
vvvanessa
December 19, 2013
Thanks for the info-- I made the salt optional for this recipe because of the miso, but I always find myself adding a bit!
food-alovestory.com
December 15, 2013
Gorgeous! Anything potato, fried, mayo, miso, lemon - and in combination? You've won my heart!
Katheryn's K.
December 12, 2013
Thanks Vanessa, my blog is two years old now and I just do it for fun. Just thought I would start posting what we ate. My photos were the pits at the beginning but are getting better with time, I am starting to understand lighting. Your photos are gorgeous! Thanks re the logo by the way.:))) have a Merry Christmas.
Katheryn's K.
December 11, 2013
Congratulations on the win V! Just checked out your website, how unique and fun, love it!
vvvanessa
December 12, 2013
Thanks, Katheryn-- I was certainly sweating a bit going up against your gorgeous scalloped potatoes! And speaking of blogs, your logo is fantastic! I'm looking forward to reading through your archives.
thirschfeld
December 11, 2013
vvvanessa these look great! I can only imagine they would be fantastic with Momofuku fried chicken. I will be trying these soon. Congratulations.
vvvanessa
December 12, 2013
Thanks so much, thirschfeld! I think I should test your hypothesis immediately.
infinitezest
December 7, 2013
Made these last night and hooooly crap. Best potatoes I have ever had in my life. I will be making these all the time, even with the oil. I had leftovers for breakfast with fried eggs and avocado, and more miso-mayo, which was unbelievable. So if you're on the fence about these: JUST DO IT. It's worth every second and inch of oil. Thank you for these amazing gems!
Katheryn's K.
December 7, 2013
Summer- probably just an editorial mistake but you really don't have to deep fry and I'm sure VVVanessa would agree, you could just toss in olive oil and bake in the oven or brown on the stovetop in alittle oil. Won't be as decadent and all round crunchy but will still be delicious. When I look at recipes I often change them slightly to suit me and my families tastes.
vvvanessa
December 7, 2013
Thanks, Katheryn's Kitchen! Yes, I used to make these pan-fried and still do sometimes. They come out more like big homefries that way. I find that the deep-fried version actually seems less oily, or that's what I tell myself at least!
littleman
December 10, 2013
Baked "fries" just don't do it for me. The frying here is the gild on the lily.
Summer
December 6, 2013
Hmmm, the post on Food Spotting stated 'all without deep-frying'. Kind of disappointing to follow the link only to see that they do in fact require deep frying.
vvvanessa
December 7, 2013
It looks like it was just a mistake when the recipe was submitted to Tastespotting. But as Katheryn's Kitchen mentions, you can totally pan fry these or roast them after the potatoes are boiled. Do give a good coating of olive oil, though, so they will brown nicely. And the miso mayonnaise will definitely make them tasty!
ChefJune
December 6, 2013
and also a good excuse to use my bain a friture which has sat idle too long. :)
vrunka
December 5, 2013
As soon as I saw this recipe, I headed to the kitchen to make these. How can you resist anything called "Wonder Fries"?? Well, they did not disappoint. Amazing! The only problem with Wonder Fries is that now I want them all the time!
vrunka
December 5, 2013
an opportunity to buy bigger pants, maybe.
but seriously, congratulations!! they are, well, wonderful!
but seriously, congratulations!! they are, well, wonderful!
bonbonmarie
December 5, 2013
ha ha! honestly, I am a bit afraid of these! I know how weak I am! (no doubt I will be reporting soon on how they turned out)
vvvanessa
December 6, 2013
Fear no Wonder Fries, bonbonmarie! They make you stronger!
And thanks, vrunka! We can take them on the road to Thailand!
And thanks, vrunka! We can take them on the road to Thailand!
Meatballs&Milkshakes
December 5, 2013
Congrats! I do the same thing with a shallow fry or saute, but these sound extra decadent!
vvvanessa
December 5, 2013
Thanks! I used to just pan fry them, but then I deep fried them once and haven't gone back!
Katheryn's K.
December 5, 2013
Congratulations VVVanessa- yummy looking recipe, will definitely be trying it!
Regine
December 5, 2013
I have a lot of leftover miso that I bought to make the genius kale and miso recipe. So I will definitely give this recipe a try. Hmm. I may even use the mayo miso recipe on sandwiches or, like Dymnyno, try it on plain smashed potatoes - that is if I am too lazy to fry it. But who can say no to fried mashed potatoes.
vvvanessa
December 5, 2013
One of my favorite uses for miso mayo is as a condiment for pork or turkey meatballs/burgers seasoned with soy sauce, ginger, garlic, cilantro, and green onions. If you don't want to deep fry the potatoes, lay them on a baking sheet and brush them with olive oil. Roast them until they're nice and brown. Then pile on the mayo, of course!
cookinginvictoria
December 5, 2013
Congrats, vvvanessa! I had a feeling that this recipe would make it to the finals. So glad that the editors agreed. These potatoes look unbelievably delicious -- can't wait to fry up a batch!
dymnyno
December 5, 2013
I love this recipe. I have long made a version of "smashed potatoes" but your sauce makes it a whole lot better!
vvvanessa
December 5, 2013
Thanks, dymnyno! I worked at a restaurant that had a version with tons of shaved parmesan and minced garlic. Fried potatoes are a perfect canvas!
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