Best Smashed Fingerling Potatoes With Roast Garlic Basil Oil Recipes

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SMASHED FINGERLING POTATOES WITH ROAST GARLIC-BASIL OIL



Smashed Fingerling Potatoes With Roast Garlic-Basil Oil image

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

5 lbs fingerling potatoes, washed
1 cup garlic clove, roasted, peeled
1 cup apple juice
3/4 cup basil leaves
1/4 cup flat leaf parsley
salt, to taste
fresh ground black pepper, to taste
1/2 cup extra virgin olive oil
1 cup low-fat yogurt, plain

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

SUNNY'S CRISPY SMASHED ROSEMARY GARLIC FINGERLING POTATOES



Sunny's Crispy Smashed Rosemary Garlic Fingerling Potatoes image

Provided by Sunny Anderson

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

One 1 1/2-pound bag steamable fingerling potatoes
3 tablespoons olive oil
3 tablespoons salted butter, plus more if needed
Two 6-inch stalks fresh rosemary
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh parsley
2 cloves garlic, minced or grated on a rasp grater

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



Smashed Fingerling Potatoes image

Categories     Potato     Side     Fall     Simmer     Boil

Yield serves 6

Number Of Ingredients 6

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!

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

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

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