Print Options:

Ruby Crescent Fingerling Fries

Serves 6

Total Time
1 hr 30 mins

The best potato-frying technique we tried was this one, by the famous French chef Joël Robuchon. The low-heat method takes a little time, but will give you very crunchy fries.


su-Ruby Crescent Fingerling Fries

Photo: Annabelle Breakey
 2 pounds Ruby Crescent fingerling potatoes, halved lengthwise
  Vegetable oil for frying
  Fine sea salt
Step 1

Spread cut potatoes in bottom of a large roasting pan in a single layer. Add enough oil to cover. Put on a stovetop, preferably over 2 burners, and cook over low heat, moving pan as necessary to prevent hot spots, until tubers are tender when pierced, about 25 minutes. Using a spatula, carefully lift potatoes every so often to keep them from sticking.

Step 2

Increase heat to medium-low (no higher) and cook potatoes, stirring every 10 minutes, until golden and crisp, about 40 minutes more. Drain on paper towels. Sprinkle immediately with salt.

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 186Calories from Fat 45
% Daily Value *
Total Fat 9.3g15%

Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 113mg5%
Total Carbohydrate 24g8%

Dietary Fiber 2.6g11%
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.