Crispy Smashed Fingerling Potatoes
Take advantage of our local harvest by turning these white, thumb-shaped baby potatoes, called “fingerlings,” into rather addictive fare.
Servings:
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 106 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 14 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 242 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 5% |
| vit C | 15% |
| folate | 3% |
-
1-1/2 lb (750 g) fingerling or small new_potatoes
3 tbsp (45 mL) extra-virgin olive_oil
1/4 tsp (1 mL) each salt and pepper
Preparation:
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 oil; sprinkle with half each of the salt and pepper. Roast in 450°F (230°C) oven for 15 minutes.
Turn potatoes over; sprinkle with remaining oil, salt and pepper. Bake until golden and crispy, about 10 minutes.
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 oil; sprinkle with half each of the salt and pepper. Roast in 450°F (230°C) oven for 15 minutes.
Turn potatoes over; sprinkle with remaining oil, salt and pepper. Bake until golden and crispy, about 10 minutes.
Source
Canadian Living Magazine: September 2008
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »