Best Smashed Fingerlings With Bbq Sauce Recipes

SALT-CRUSTED FINGERLINGS

Steps:

• In a heavy-bottomed, wide saute pan over high heat, add the potatoes and just barely cover with cold water. Add the olive oil, salt, pepper, garlic, thyme and bay leaves. Bring to a boil and then simmer uncovered until just tender, 10 to 12 minutes. Lower the heat and continue to cook, keeping a watchful eye, so the water evaporates completely and the potatoes are left covered in salt, about 30 minutes. Once the water has evaporated, cook for 3 to 4 minutes, lightly tossing; the oil left in the pan will help prevent the potatoes from sticking. Remove the potatoes from the pan, discard the herbs and garlic and serve.

SUNNY'S CRISPY SMASHED ROSEMARY GARLIC FINGERLING POTATOES

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

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 FINGERLINGS WITH JALAPEñOS

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.