CRISPY SMASHED FINGERLING POTATOES
Steps:
- Bring the potatoes to a boil in salted water, then reduce to a simmer until they can be pierced with a paring knife, but are not fully cooked; about 15-20 minutes.
- Carefully transfer the hot potatoes to a cutting board and let them cool enough to handle and dry off any excess water.
- Smash the potatoes on a cutting board with the back of a spatula to slightly flatten them.
- Heat enough canola oil to cover the bottom of a 12" cast iron skillet over medium-high heat just until it starts to shimmer. A good amount of oil is required to crisp the potatoes without burning them.
- Carefully place the par-cooked potatoes into the hot skillet and cook on each side until golden brown and crispy.
- Remove the potatoes from the skillet with a slotted spatula, then immediately season well with kosher salt & freshly ground pepper, and toss with fresh herbs.
CRISPY SMASHED FINGERLING POTATOES
Make and share this Crispy Smashed Fingerling Potatoes recipe from Food.com.
Provided by Chef mariajane
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 220.6, Fat 10.3, SaturatedFat 1.4, Sodium 155.8, Carbohydrate 29.7, Fiber 3.8, Sugar 1.3, Protein 3.4
SUNNY'S CRISPY SMASHED ROSEMARY GARLIC FINGERLING POTATOES
Provided by Sunny Anderson
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
SMASHED FINGERLING POTATOES
Steps:
- Slip the potatoes into a large pot of cold water, and bring to a boil. Add a few large pinches of salt, and simmer until just tender, about 10 minutes. Drain, and let cool for about 20 minutes.
- Once the potatoes are cool enough to handle, place them on a sheet tray and gently press them down to flatten. (It helps to use the edge of a large clean chef's knife, pressing the potatoes down flat one at a time, until they flatten to a 1 1/2-inch thickness.) Drizzle on the olive oil, and add the garlic, rosemary, salt, and pepper. Gently toss until the potatoes are well coated.
- Heat your grill to medium heat. Remove the potatoes from the sheet tray, and grill them until they are golden brown and crisp, about 4 or 5 minutes per side.
- Remove the crispy potatoes to a platter. Give them a taste, and add more salt and freshly ground black pepper if necessary.
- NOTE
- The trick here is to not overboil your potatoes. You don't want the potatoes to crumble and fall through your grill grates!
SMASHED FINGERLING POTATOES
Categories Milk/Cream Potato Side Quick & Easy Fall Winter Tarragon Parsley Boil Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Place potatoes in large pot. Add enough water to pot to cover potatoes by 1 inch. Bring to boil; cook potatoes until tender, about 15 minutes. Drain and return potatoes to pot.
- Add Béarnaise Butter to potatoes. Using potato masher, coarsely mash potatoes. Add 1/2 cup milk; stir to blend. Add more milk by tablespoonfuls as needed if dry. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving, adding more warm milk by tablespoonfuls as needed if dry.) Transfer to bowl, sprinkle with tarragon and parsley, and serve.
SMASHED FINGERLING POTATOES WITH ROAST GARLIC-BASIL OIL
This recipe was featured in an email that I received this morning from Life Script Healthy Advantage. Sounds pretty good!
Provided by senseicheryl
Categories Potato
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, cover the fingerlings with cold water. Bring to a simmer over high heat and cook until tender, about 15 minutes. Drain in a colander.
- While the potatoes are cooking, puree half of the roasted garlic with the apple juice, basil and parsley in a blender until smooth. Season generously with salt and pepper. Add the olive oil slowly until incorporated. Reserve.
- Transfer half of the potatoes into a mixing bowl. Mash the potatoes with the remaining garlic using a stationary or hand mixer until smooth. Add the yogurt, whipping to smooth as necessary.
- Add the remaining potatoes and mash into rustic, large pieces. Season generously with salt and pepper. Drizzle in a little of the basil oil.
- Transfer to a warm serving dish. Drizzle a few tablespoons of the basil scented olive oil over the surface of the puree. Serve immediately while piping hot.
Nutrition Facts : Calories 253.3, Fat 9.6, SaturatedFat 1.5, Cholesterol 1.2, Sodium 29.3, Carbohydrate 37.6, Fiber 5, Sugar 6, Protein 5.2
SPECTACULAR FINGERLING POTATOES
My children absolutely love these tender "mini" potatoes. Fingerling potatoes can be found at the farmers market and specialty grocery stores, though Yukon Gold would work, too.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain. Transfer to a greased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over potatoes and toss to coat., Bake, uncovered, 8-10 minutes or until tender, stirring once.
Nutrition Facts : Calories 141 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 184mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
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