Smashed Fingerling Potatoes

"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."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Bonnie G #2 photo by Bonnie G #2
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Sandi From CA photo by Sandi From CA
Ready In:
30mins
Ingredients:
6
Serves:
3-4
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ingredients

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directions

  • 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.

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Reviews

  1. These are fantastic! I did not want to deep fry them in the oil, though, so I pan fried them in a little EVOO and butter. They came out delicious! Will definitley make these again.
     
  2. I really loved this recipe. It was easy and delicious. The only recommendation I would make is to smash the potatoes wrapped in a cloth. It keeps them from breaking up (or at least it did for me).
     
  3. Very, very delicious! My first time making any type of fingerling potato and I really enjoyed them - so did my husband. These were super easy to make as well. I didn't have any parsley, so I decided to just sprinkle them with salt, garlic powder and add a bit of shredded parmesan on top. Thanks for a great and easy recipe!
     
  4. I thought these were very tasty! I used just under a pound of fingerlings, there WERE just two of us, but I wanted extra to put some fried eggs over tomorrow! My one suggestion, which I knew going in, but didn't follow...hangs head in shame, is make sure all you taters are of roughly the same size and that you do NOT over cook (boil) them - if anything, make sure they are a little under-coooked. I sorta overcooked mine during the boiling part, and some fell apart during the frying process, my fault, not the recipe. Make sure your oil is good and hot and you let them brown really well, drain even more really well, and enjoy. I added a 1/4 tsp of crushed red pepper to the butter/garlic/parsley mix (I would have added more but DH would have killed me, lol). Don't gasp Sandi - you know I like my food HOT!!! They were very, very tasty. Topped with some fresh black pepper and served with sauteed baby spinach and strip steaks. I would definitely make again, and I really enjoyed the smashing part, I did THAT very, very well. You could really play with this recipe by adding various herbs of your choice, top with some freshly grated Parm, etc... A keeper!!
     
  5. That butter garlic sauce is EVERYTHING! The crispy potatoes with that sauce is just amazing. I'm adding this to my list of sides to make often, because it's that good!
     
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