Smashed Fingerling Potatoes Recipes

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.

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.

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.

Steps:

• Preheat oven to 425°. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain. Transfer to a greased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over potatoes and toss to coat., Bake, uncovered, 8-10 minutes or until tender, stirring once.

Steps:

• Place potatoes in large pot. Add enough water to pot to cover potatoes by 1 inch. Bring to boil; cook potatoes until tender, about 15 minutes. Drain and return potatoes to pot.
• Add Béarnaise Butter to potatoes. Using potato masher, coarsely mash potatoes. Add 1/2 cup milk; stir to blend. Add more milk by tablespoonfuls as needed if dry. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving, adding more warm milk by tablespoonfuls as needed if dry.) Transfer to bowl, sprinkle with tarragon and parsley, and serve.