Best Smashed Fingerling Potatoes Recipes

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!

CRISPY SMASHED FINGERLING POTATOES

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.

SMASHED FINGERLING POTATOES WITH ROAST GARLIC-BASIL OIL

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.

SMASHED FINGERLING POTATOES WITH SAUSAGE GRAVY

Steps:

• Sausage Gravy: In medium saute pan, cook sausage until rendered and well browned. Remove and reserve.
• Add onions and cook for 5 minutes, or until translucent.
• Add butter until melted; then whisk in flour. Cook for 1 minute, stirring constantly. Add milk and chicken stock, whisking thoroughly. Add in reserved sausage. Cook over medium heat until thickened, about 5 minutes. Add more liquid if necessary to thin. Season to taste.
• Preheat the oven to 375 degrees F.
• Heat vegetable oil in an oven-safe skillet over high heat. Add smashed fingerling potatoes and cook until crispy and well browned, about 5 minutes per side.
• Top potatoes with sausage gravy and cheese curds. Bake until warmed through and cheese is melted, about 15 minutes.
• Garnish with chives and pickled peppers.

SMASHED FINGERLING POTATOES WITH ONION DIP AND CAVIAR

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 FINGERLING POTATOES WITH ROAST GARLIC-BASIL OIL

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.