Smashed Fingerlings With Bbq Sauce Recipes

THE EASIEST CRISPY SMASHED FINGERLING POTATOES

Steps:

• Preheat the oven to 425°F.
• Wash the fingerling potatoes well to get rid of any dirt on the outsides.
• Place the potatoes in a large pot, add a generous pinch of salt, and cover with at least 1 inch of water. Bring the pot to a boil on the stove over medium-high heat, and let the potatoes boil for about 15 minutes, until they can easily be pierced with a fork.
• Use a slotted spoon to remove the potatoes to a large plate or cutting board lined with paper towels. Use a large spoon or spatula to gently press down on each potato, smashing them into little patties. Aim for about 1/2 - 3/4-inch - you don't want to smash them too thin or you won't get the fluffy insides.
• Drizzle about 1 tablespoon of olive oil onto a large baking sheet and spread evenly to coat the pan. Place the potatoes in a single layer, giving them some room so they will evenly crisp up. Drizzle with the remaining olive oil, thyme, salt, and pepper.
• Bake the potatoes for 15 minutes, flip, then bake for an additional 10-15 minutes until crispy and golden brown.
• Optional: to make the garlic yogurt dipping sauce, mix together all ingredients in a small bowl.

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.