Cast Iron

Wonder Fries (Fried Fingerling Potatoes)

by:
October  4, 2022
4.4
11 Ratings
Photo by James Ransom
  • Prep time 20 minutes
  • Cook time 16 minutes
  • Serves 4, as a side
Author Notes

If you are looking for a good excuse to deep fry something -- and who isn't? -- give these Wonder Fries a whirl. They are whole fingerling potatoes, first boiled then fried, and then topped with a lip-smacking miso mayonnaise and a nice bite of green onions. They are a starchy, savory bomb, highly addictive in both flavor and texture. Eat them fast not only because they're good hot but because if you're sharing these, you'll have competition. When I eat fried potatoes, I like them on the salty side, but for some the miso mayonnaise might be salty enough, so I've made the finishing sprinkle of salt optional. If you like a little spice, add a splash (or more) of your favorite hot sauce in with the mayonnaise. These fries will have you wondering why you don't make them all the time! —vvvanessa

Test Kitchen Notes

WHO: vvvanessa is a Food52-er, recreational baker, and one of the minds behind the blog Hungreem.
WHAT: These can be a snack, or a side, or your entire brunch. Just don’t expect to have leftovers.
HOW: Fingerling potatoes are boiled first, gently smashed, fried, and then drizzled with miso mayonnaise and sharp green onions.
WHY WE LOVE IT: Crispy on the outside, creamy on the inside, these are potatoes of our dreams. The miso mayo is truly essential -- so don't skimp. —The Editors

What You'll Need
Ingredients
  • 1 1/2 pounds fingerling potatoes, each as close to the same size as possible
  • 1/4 cup mayonnaise
  • 2 teaspoons miso paste (brown is ideal, or try chickpea or brown rice miso)
  • 1 teaspoon fresh lemon juice (up to 2 teaspoons)
  • 4 cups Oil for frying (I use rice bran, peanut, and/or safflower—use more as needed)
  • 2 stalks of green onions, trimmed and thinly sliced
  • 1 pinch Sea salt (optional)
Directions
  1. Wash the potatoes and place them a deep pot. (Halve any large ones if needed.) Cover them with 2 inches of water.
  2. Place the pot on high heat, bring to a boil, and cook the potatoes until just barely cooked, about 8 to 12 minutes depending on size. You don't want them to get soft, so test them frequently. The tip of sharp knife should penetrate the flesh easily but not split the potato in half. Err on the side of slightly undercooking them.
  3. While the potatoes cook, prepare a sheet pan or large frying pan with a thick dish towel. When the potatoes are done, drain them, and spread them out on the dish towel. Roll them around a bit to dry them off, then let them sit for 5 minutes to cool slightly.
  4. While the potatoes cool, mix the mayonnaise, miso, and lemon juice thoroughly in a small bowl. Store in the refrigerator until ready to use.
  5. While the potatoes are still warm but not too crazy-hot to handle, firmly but gently crush each potato to break the skin and flatten just slightly. I use a dish towel under the heel of my hand to help press the potatoes down. You want to them to be mostly intact, but if they break in half, no big.
  6. Prepare your deep fryer (I use a cast iron pan with a few inches of oil) and have at the ready a sheet pan lined with newspaper, a grocery bag, or paper towels. Fry the potatoes in batches at 375º F until the edges brown, about 4 minutes (in the cast iron pan, I do 2 minutes on each side). If you'd like, keep the potatoes warm in a 200º F oven until all of them are cooked.
  7. In a serving dish, toss the potatoes with the green onions. Top with the miso mayonnaise and an optional sprinkle of salt. Serve immediately.

See what other Food52ers are saying.

  • RossB
    RossB
  • goodTasha
    goodTasha
  • Joann M Lakes Elliott
    Joann M Lakes Elliott
  • wenderzz
    wenderzz
  • Suparna Basu-Ravis
    Suparna Basu-Ravis

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.
 
Joann M. November 29, 2017
I'm going to try these in my air fryer
 
Nicola June 6, 2021
I was thinking of doing that - how did yours turn out?
 
Maria A. March 23, 2017
Very very good!
 
vvvanessa March 23, 2017
Thank you!
 
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!
 
Pam S. January 15, 2015
These potatoes are fabulous and so easy to make. I've used fingerlings, baby yukon golds and plain old baby red potatoes.
 
vvvanessa February 8, 2015
Thanks, Pam! I'm so glad you like them. The mix of potatoes sounds great!
 
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!
 
vvvanessa November 11, 2014
Ha! They do look like frogs!
 
Shasha August 31, 2014
Did anyone else find that the miso broke the mayonnaise emulsion
 
vvvanessa November 11, 2014
I haven't had that problem. Maybe add a little bit of the miso in at a time?
 
Diana A. July 10, 2014
Lightened these up by just cutting them in half and roasting the potatoes, served with the same mayo sauce and roasted green beans
 
vvvanessa July 17, 2014
Mmm! I love green beans and potatoes!
 
Gypsyspirit July 10, 2014
Goodness gracious!!! These will be our new staple side dish when I make bison burgers. Thank you!!!
 
vvvanessa July 17, 2014
Bison burgers! I need to try one some time (hint hint).
 
Gypsyspirit July 17, 2014
I put a bison burger recipe up!
 
Arthur I. April 16, 2014
Wow!
 
vvvanessa June 2, 2014
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!).
 
vvvanessa June 2, 2014
So glad you enjoyed them!
 
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.
 
vvvanessa June 2, 2014
Mmm...pesto fries! Sounds great!
 
yjZuk March 16, 2014
miso mayonnaise, an evil invention. makes mayonnaise even tastier!
 
vvvanessa June 2, 2014
It's the good kind of evil : )
 
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!
 
Ralf S. January 25, 2014
wonder fries indeed, these were amazing. miso mayonnaise is crack!
 
vvvanessa February 2, 2014
Thanks! Miso mayo on everything!
 
Idratherbe F. January 20, 2014
makes me hungry!!
 
vvvanessa February 2, 2014
I suggest giving in to 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!
 
vvvanessa December 25, 2013
Mmm...homemade ketchup! So glad you enjoyed them!
 
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!
 
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!
 
vvvanessa December 19, 2013
Thank you! Our tastebuds must be related!
 
Midge December 12, 2013
Holy yum. Big congrats vvvanessa.
 
vvvanessa December 19, 2013
Thanks, Midge!
 
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.
 
Sandra December 11, 2013
Congratulations! Holy cow! I am not a big potato fan but this is worth a try
 
vvvanessa December 12, 2013
Thanks! I hope these turn you over!
 
Brussels S. December 11, 2013
Congrats!! I can't wait to test them out!
 
vvvanessa December 12, 2013
Thank you, Brussels Sprouts for Breakfast!
 
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.
 
foxeslovelemons December 11, 2013
Congratulations! This win is very well deserved - great recipe!
 
vvvanessa December 12, 2013
Thank you!
 
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.
 
lapadia December 10, 2013
Right on,V!
 
vvvanessa December 12, 2013
Woohoo! Thanks, lp!
 
StephenBoccaBacon December 9, 2013
putting more oil on my shopping list. must. make. soon.
 
vvvanessa December 12, 2013
Or you could just use that 5-gallon bucket of lard in the walk-in.
 
savorthis December 9, 2013
Oh yum. I have a steak that wants eating and these look like a great side! We always serve a mayo-y dip of some sort with potatoes and miso, lemon, hot sauce sounds awesome.
 
vvvanessa December 12, 2013
Mmm...steak and fries!
 
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!
 
vvvanessa December 7, 2013
Wow, thanks! I like fried eggs on my fries, too!
 
Christine December 7, 2013
So beautiful-my husband and I love fries on date night-I may have to surprise him with these! Thanks for the idea!
 
vvvanessa December 7, 2013
You're welcome! I hope he likes them!
 
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.
 
Summer December 6, 2013
Sorry, Taste Spotting, not Food Spotting.
 
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. :)
 
ChefJune December 6, 2013
I AM making these this weekend. And hope that someone will come over to keep me from eating all of them!
 
vvvanessa December 6, 2013
Oh, fun! These are a great excuse to get your fryer out of hibernation!
 
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!
 
vvvanessa December 5, 2013
This is not a problem; it is an opportunity.
 
vrunka December 5, 2013
an opportunity to buy bigger pants, maybe.

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!
 
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!
 
vvvanessa December 5, 2013
Thank you! I hope you like it!
 
creamtea December 5, 2013
Congratulations, vvvanessa. These look delicious!
 
vvvanessa December 5, 2013
Thanks, creamtea!
 
Kukla December 5, 2013
Congratulations vvvanessa on a wonderful recipe!!!
 
vvvanessa December 5, 2013
Thank you, Kukla!
 
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!
 
vvvanessa December 5, 2013
Thanks, cookinginvictoria! I hope you like them!
 
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!
 
Chef N. December 5, 2013
A local restaurant makes a variation of these that are delicious! My 4 year old son calls them "little pieces of heaven"
 
vvvanessa December 5, 2013
Your boy is right on!
 
mrslarkin November 20, 2013
for the love of all things wonderful, what have you done here?
 
vvvanessa November 20, 2013
Made my butt bigger?
 
hardlikearmour November 19, 2013
Are you kidding me?!?!
 
vvvanessa November 20, 2013
I would never joke about fried potatoes and mayonnaise, hardlikearmour!
 
vvvanessa November 20, 2013
And thanks!