Ingredients for Smashed Fingerling Potatoes
- Fingerling Potato
- Garlic Clove
- 1/4 cup fresh parsley, chopped
- Salt And Pepper
- Vegetable Oil
- 4 tablespoons butter
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How to Make Smashed Fingerling Potatoes
- Wash and scrub 1 lb fingerling potatoes thoroughly.
- Boil unpeeled potatoes in a large pot of salted water for 12-15 minutes, or until easily pierced with a fork.
- Drain potatoes and let them cool slightly until easily handled.
- Place each potato between two kitchen towels and gently smash, flattening slightly. Aim to crack the skin and slightly flatten the potato without completely crushing it. It should remain mostly intact.
- Heat 1/2 cup olive oil in a large skillet over high heat. The oil should be shimmering hot, approximately 350°F (175°C).
- Carefully add the smashed potatoes to the hot oil in a single layer, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and crispy.
- Remove the potatoes from the skillet and drain on a paper towel-lined plate.
- While potatoes are frying, melt 4 tablespoons of butter in a separate pan over medium heat.
- Add 2 cloves of minced garlic and 1/4 cup chopped parsley (and optional herbs) to the melted butter. Stir briefly (about 30 seconds) until fragrant.
- Add the fried potatoes to the garlic-parsley butter mixture, tossing gently to coat.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
7g
Fat
53g
Carbs
8g
