Crushed cooked fingerling potatoes are finished off with garlic and spices and broiled to brilliant earthy colored flawlessness.
These crushed, cooked fingerling potatoes are the ideal side for any season. They pair scrumptiously with fish, poultry, or steak and extras (not that you’ll have any) can separated transformed into homefries for breakfast.
I believe the potato to be the Daniel Day-Lewis of the food world. Bubbled, crushed, diced, seared, destroyed or heated, the potato can change into the star of the dinner or go about as a scene-taking costar.
Very flexible, it can adjust to any prepare, supper or event effortlessly. And keeping in mind that perhaps a potato can’t pull off a trustworthy Abraham Lincoln, scarcely any things are more American than a pungent fry dunked in ketchup.
At the Thanksgiving table the turkey ordinarily takes centerstage, however my main thing is a scoop of consummately whipped potatoes supporting the perfect measure of sauce in its little home.
A potato can thicken a soup, be a vessel for acrid cream and chives, or be served in a smooth plate of mixed greens that no mid year cookout can manage without. What’s more, is there anything preferred on the morning meal table over a crunchy hashbrown or fresh homefries settled close to your bacon and eggs?
- 2 pounds fingerling potatoes, washed but not peeled
- 5 cloves garlic, minced
- 10 sprigs of thyme
- 1/4 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Creme fraiche for serving (optional)
- Cover potatoes with water in a large pot and add 2 tsps. of salt to water.
- Cover and bring to a boil, then reduce to a simmer.
- Cook until potatoes are softened, but not fully cooked through, about 20 minutes.
- Drain and place potatoes on a parchment lined sheet pan and allow to cool slightly.
- Press down on potatoes with a flat spatula or flat-bottomed sauce pan until flattened, but still intact.
- Scatter garlic and thyme evenly over potatoes and drizzle with olive oil.
- Season generously with salt and pepper.
- Roast in a 450 degree oven for 20-30 minutes until golden brown and crispy or until desired doneness.
- To serve, dollop with creme fraiche and sprinkle with roasted bits of garlic and herbs.
- Make-ahead tip: The potatoes can be prepared through step 7, covered tightly with plastic wrap, and refrigerated for several hours before roasting.
- Par-boiling (not fully cooking) the potatoes ensures that they won’t be mushy or break apart when they’re smashed.
- Put even pressure on the potatoes as you press down, but try to keep them intact.
- Other herbs such as rosemary can be added or substituted for a different flavor profile.
Smashed Roasted Fingerling Potatoes
Amount Per Serving
Calories 201Calories from Fat 81
% Daily Value*
Saturated Fat 1g6%
Vitamin A 80IU2%
Vitamin C 33.2mg40%