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Crispy Fingerling Potatoes with Chimichurri

Lisa Kalabokis

Soups & Sides
All seasons

Crispy Fingerling Potatoes

Yield: 4 servings


  • 1.5 pounds fingerling potatoes, scrubbed clean
  • Kosher salt
  • 3 tablespoons Gai Ghee Butter
  • 3 tablespoons olive oil (canola or any other neutral oil would also work here)
  • Freshly cracked black pepper


  1. Place potatoes in a large saucepan and cover with cold water. Season liberally with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are completely tender. When inserting a paring knife, it should show little resistance.
  2. Drain potatoes and allow them to cool slightly, about 5 minutes. Meanwhile, add ghee and oil into a large non-stick or cast iron skillet over medium heat.
  3. If the potatoes are cool enough to handle, carefully split them in half lengthwise. 
  4. Once the oil and ghee are shimmering, add the potatoes cut-side down in one single layer over the pan. Cook, shaking the pan occasionally for about 8-10 minutes, or until potatoes are golden brown and crispy.
  5. Remove potatoes from the pan. Season with salt and pepper. Serve immediately with your favorite dip or condiment, like chimichurri.


Yield: approximately 2 cups


  • ½ cup  fresh parsley leaves, finely chopped
  • ¼ cup fresh cilantro (you can include stems), finely chopped
  • ¼ cup fresh oregano leaves, finely chopped
  • 1 shallot, finely minced
  • 2 cloves garlic, finely minced
  • ¼ cup red wine vinegar
  • ⅔ cup extra virgin olive oil
  • Salt + pepper to taste
  • ½ tsp red pepper flakes


  1. Combine herbs, shallot and garlic in a bowl. Season with a pinch of salt and pepper, stirring to combine.
  2. Add remaining ingredients, adjusting seasoning as necessary. 
  3. Serve immediately or refrigerate for up to 1 week. 

*Serve with roasted vegetables, grilled meats, stirred into your favorite soup, or as a condiment on a sandwich!

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