Crispy Smashed Fingerling Potatoes Oven Roasted Recipes

CRISPY SMASHED FINGERLING POTATOES {OVEN ROASTED}

Steps:

• Place scrubbed and dried potatoes in a dutch oven or large stock pot and fill with water until covered by about 1 inch. Sprinkle in 1 tbsp of salt and bring pot to a boil.
• Continue cooking until potatoes are just fork tender, about 15-20 minutes.
• Drain the potatoes in a colander and let sit until they are cool enough to handle.
• Spread out a large piece of parchment paper on the counter and use another piece of parchment or a flat bottom glass to gently smash the potatoes until they are about 1/3 to 1/2 inch thick, being careful not to crush them to the point of falling apart.
• Let any remaining steam escape from the smashed potatoes for about 5 minutes.
• Meanwhile, preheat the oven to 425 degrees and pour avocado oil directly onto the sheet pan. Place the pan inside the oven and let the oil heat up until it's shimmering.
• Carefully remove the pan with the hot oil from the oven and place on a heat safe surface. Using a spatula, carefully transfer the cooled, smashed potatoes from the parchment to the baking sheet. You may need to use two sheets depending on how many potatoes you have. Do not overcrowd or they will not reach maximum crispiness!
• Return the baking sheet back to the oven and roast the potatoes for 25-30 minutes, flipping halfway through, until golden brown and crispy.
• Sprinkle them with flaky salt and plenty of fresh chives and serve hot.

ROASTED SMASHED POTATOES

Steps:

• Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.
• Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
• Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
• Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
• Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
• Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
• Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
• Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.

SUNNY'S CRISPY SMASHED ROSEMARY GARLIC FINGERLING POTATOES

Steps:

• Microwave the potatoes for the time instructed on the package, minus 2 minutes. Allow to cool slightly to handle, then cut the longer potatoes in half, leaving the smaller potatoes intact.
• In a large pan on medium-high heat, add the oil, butter and rosemary stalks. Using the bottom of a dry cup measure or something similar, gently smash each potato portion to about 1/4 inch thick and scrape off with a butter knife. Slide a smashed potato right into the bubbling fat and repeat with the remaining potatoes. Cook until the potatoes are golden and crisp on one side, about 3 minutes, then flip and continue to cook, adding more butter if needed, until golden on the other side, about another 3 minutes. While cooking, mind the rosemary stalks and flip and turn them as well. Once they are lightly crisped, remove them to a drying rack above a baking sheet along with any crisped potatoes. Season gently with salt and pepper.
• Crinkle the rosemary leaves with your fingers or chop gently and add to a large metal bowl with the parsley. Coat the inside of the bowl with the garlic. Transfer the potatoes to the bowl and toss gently until coated. Serve warm.

THE EASIEST CRISPY SMASHED FINGERLING POTATOES

Steps:

• Preheat the oven to 425°F.
• Wash the fingerling potatoes well to get rid of any dirt on the outsides.
• Place the potatoes in a large pot, add a generous pinch of salt, and cover with at least 1 inch of water. Bring the pot to a boil on the stove over medium-high heat, and let the potatoes boil for about 15 minutes, until they can easily be pierced with a fork.
• Use a slotted spoon to remove the potatoes to a large plate or cutting board lined with paper towels. Use a large spoon or spatula to gently press down on each potato, smashing them into little patties. Aim for about 1/2 - 3/4-inch - you don't want to smash them too thin or you won't get the fluffy insides.
• Drizzle about 1 tablespoon of olive oil onto a large baking sheet and spread evenly to coat the pan. Place the potatoes in a single layer, giving them some room so they will evenly crisp up. Drizzle with the remaining olive oil, thyme, salt, and pepper.
• Bake the potatoes for 15 minutes, flip, then bake for an additional 10-15 minutes until crispy and golden brown.
• Optional: to make the garlic yogurt dipping sauce, mix together all ingredients in a small bowl.

CRISPY SMASHED ROASTED POTATOES

Steps:

• Put the potatoes in a large saucepan or Dutch oven (preferably in one layer) and cover with at least 1 inch of water. Add 2 teaspoons of Kosher salt to the water. Bring the water to a boil over high heat, reduce heat to a good simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wooden skewer. Make sure they are cooked through but don't overcook. The total cooking time will be 30 to 35 minutes.
• While the potatoes are cooking set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
• Fold another dishtowel into quarters and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about ½ inch. Repeat with all the potatoes. Don't worry if some break apart a bit; you can still use them.
• Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment paper on top of the foil. Transfer the flatten potatoes carefully to the baking sheet and let them cool completely at room temperature.
• If making ahead, cover loosely with plastic wrap and refrigerate. Otherwise, continue on with roasting directions.
• Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat oven to 450 degrees. Alternatively, if you have a convection function, turn it on and set the temperature at 400 degrees. Sprinkle the potatoes with about ¾ teaspoon of salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and they are well coated on both sides. Roast the potatoes until they are crispy and deep brown around the edges, about 30 minutes if using convection, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs half way through cooking. Serve hot.
• *Make Ahead Tip: Do the busy work-boiling and flattening the potatoes-up to 8 hours ahead. Let the potatoes cool completely, and store them on the pan, lightly covered in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.

CRISPY SMASHED FINGERLING POTATOES

Steps:

• Lightly scrub potatoes. In pot of boiling, salted water, cook potatoes until tender, about 10 minutes. Drain and let cool.
• On cutting board, and using bottom of heavy saucepan, gently smash each potato until slightly flattened but not falling apart. Transfer to baking sheet. (Make ahead, Cover and refrigerate for up to 24 hours).
• Drizzle with half of the olive oil, sprinkle with half each of the salt and pepper. Roast in 450F oven for 15 minutes.
• Turn potatoes over; sprinkle with remaining oil, salt and pepper. Bake until golden and crispy, about 10 more minutes.