Fingerling Fries

• 1 1/2 pounds fingerling potatoes
• 2 tablespoons light or extra virgin olive oil
• Salt to taste
• Paprika to taste (see Note)

1. Scrub the potatoes well.
2. No need to peel them, but do cut away any overly dark or knobby spots, of which there should be few.
3. Cut each potato in half lengthwise, which results in a short, chunky French-fry shape.
4. Place the potatoes in a nonstick skillet with 1/2 cup water.
5. Bring to a simmer, then lower the heat and cover.
6. Simmer steadily for 5 to 8 minutes, stirring occasionally, or until the potatoes can be pierced with a knife but are still quite firm.
7. Drain any water from the skillet.
8. Drizzle in the olive oil.
9. Turn the heat to medium-high and fry the potatoes, stirring frequently, until touched with golden brown on most sides, 5 to 8 minutes.
10. Remove from the heat and season with salt and paprika.
11. Calories: 145
12. Total Fat: 3g
13. Protein: 4g
14. Carbohydrates: 30g
15. Fiber: 3g
16. Sodium: 0mg

potatoes, light, salt, paprika

Taken from www.epicurious.com/recipes/food/views/fingerling-fries-390553 (may not work)