Smashed Fingerlings With Bbq Sauce Recipes

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SMASHED FINGERLING POTATOES

Categories     Potato     Side     Fall     Simmer     Boil

Yield serves 6

Number Of Ingredients 6



Smashed Fingerling Potatoes image

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!

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

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



Crispy Smashed Fingerling Potatoes image

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

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

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