Crispy Smashed Fingerling Potatoes
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Crispy Smashed Fingerling Potatoes
Photography by Matthew Kimura
This recipe makes 4 servings
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 |
Take advantage of our local harvest by turning these white, thumb-shaped baby potatoes, called “fingerlings,” into rather addictive fare.
Ingredients
- 1-1/2 lb small new potatoes or fingerling potatoes
- 3 tbsp extra virgin olive oil
- 1/4 tsp 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
- Keywords : Make-Ahead; Roast; Sides; Potatoes;
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