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.
Provided by Sandi From CA
Categories Potato
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 6
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
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
PARMESAN CHIVE SMASHED POTATOES
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees.
- Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it's about 1/2 inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper.
- Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.
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!
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
SMASHED FINGERLING POTATOES WITH ONION DIP AND CAVIAR
Provided by Eric Greenspan
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large cast-iron pan over medium heat, add the butter and heat until melted. Add the onions and 1/4 teaspoon salt. Cook the onions until they are caramelized, about 20 minutes. Deglaze with the vermouth and reduce until dry, about 2 minutes. Remove from the heat and set aside to cool.
- Meanwhile, preheat a fryer or a large Dutch oven filled with 3 inches oil to 350 degrees F. Line a sheet tray with a wire rack. Fill a large pot with salted water and bring to a boil.
- Add the sour cream, cream cheese, garlic powder and onion powder to a food processor, then add the cooled onions. Process until combined and smooth. Taste and adjust the seasoning as needed. Pour into a serving dish and refrigerate; stir again before serving.
- Add the fingerling potatoes to the boiling water and cook for 12 minutes. Strain and set aside on a sheet tray or large plate until they are just cool enough to handle. Gently crush the potatoes, but still hold their shape. Fry until crispy, 3 to 5 minutes. Drain on the wire rack and season with salt.
- Serve the crispy potatoes on a platter with the onion dip and caviar on the side.
SMASHED FINGERLINGS WITH JALAPEñOS
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
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.
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
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.
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