Smashed Fingerlings With Bbq Sauce Recipes

SMASHED FINGERLING POTATOES

Smashed Fingerling Potatoes image

Yield serves 6

Number Of Ingredients 6

Ingredients

2 pounds fingerling potatoes, scrubbed well
Kosher salt
Olive oil, to coat
2 cloves garlic, minced
2 tablespoons chopped fresh rosemary leaves
Freshly ground black pepper to taste

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!

CRISPY SMASHED FINGERLING POTATOES

Crispy Smashed Fingerling Potatoes image

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

Ingredients

1 1/2 lbs small new potatoes or 1 1/2 lbs fingerling potatoes
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 pepper

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

SMASHED FINGERLING POTATOES

Smashed Fingerling Potatoes image

A great side dish to any meal, these unusually prepared potatoes are an attention-getter and taste divine! Spark them up even further with another herb of your choice. Prep/cook times are approximate. NOTE: Some of the photos posted are of baby yukon potatoes (I think!) which are very similar in taste, texture and color to fingerlings.

Provided by Sandi From CA

Categories Potato

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb fingerling potato
1 garlic clove, minced
1/3 cup parsley, chopped
salt and pepper, to taste
1 cup vegetable oil, enough to equal 1/2-inch -1-inch depth in the skillet
1/2 tablespoon butter

Steps:

Wash/scrub the fingerling potatoes and boil, unpeeled, for 12 minutes. Drain and let cool.
Take each fingerling between your hands and squash it between your palms. The idea is to beak the skin and flatten the potato, but not to crush it completely; it should still stay intact as much as possible.
Heat a skillet with ½" to 1" of oil on high heat. When the oil is hot, about 350F, deep-fry each fingerling, turning them over midway when each side is browned. Drain on paper towels.
In another pan, melt butter and add minced garlic and parsley. Stir briefly over medium heat to release flavors, then toss fingerling potatoes into this mixture.

Nutrition Facts : Calories 767.6, Fat 74.8, SaturatedFat 10.7, Cholesterol 5.1, Sodium 45, Carbohydrate 24.5, Fiber 3.9, Sugar 1.8, Protein 2.8

SMASHED FINGERLINGS WITH JALAPEñOS

Smashed Fingerlings with Jalapeños image

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.

Provided by Lou Lambert

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

3 pounds fingerling potatoes, halved crosswise if large
1/2 cup olive oil, divided
Kosher salt
Freshly ground black pepper
1/4 cup Sherry vinegar or red wine vinegar
1 tablespoon whole grain mustard
1 jalapeño, thinly sliced into rounds, seeds removed if desired
1/4 cup (lightly packed) torn flat-leaf parsley leaves

Steps:

Preheat oven to 450°. Toss potatoes with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 30-35 minutes. Let cool slightly, then lightly flatten.
Meanwhile, whisk vinegar and mustard in a large bowl. Gradually whisk in remaining 1/4 cup oil until emulsified; season with salt and pepper. Add potatoes, jalapeño, and parsley and toss; season with salt and pepper.

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