Smashed Fingerling Potatoes
Vegetarian servings3 – 4 addedNovember 2018
- 1 pound fingerling potatoes
- 2 cloves garlic, minced
- ⅓ cup parsley, chopped
- salt and pepper, to taste
- 1 cup vegetable oil, enough to equal ½-inch -1-inch depth in the skillet
- ½ tablespoon butter
- 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 350°F, deep-fry each fingerling, turning them over midway when each side is browned (4-5 minutes per side). 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.