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Nutrition Facts
Serving Size 1 (236g) Recipe makes 3 servings
Calories 769
Calories from Fat 673		(87%)
Amount Per Serving		%DV
	Total Fat 74.8g	115%
	Saturated Fat 10.7g	53%
	Monounsaturated Fat 20.6g
	Polyunsaturated Fat 39.9g
	Trans Fat 0.2g
Cholesterol 5mg		1%
Sodium 26mg		1%
Potassium 657mg		18%
Total Carbohydrate 24.5g		8%
	Dietary Fiber 3.9g	15%
	Sugars 1.8g
Protein 2.8g		5%
detailed view... how is this calculated?

Smashed Fingerling Potatoes

Recipe #131824 | 30 min | 10 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Sandi (From CA)
Aug 1, 2005

A great side dish to any meal, these unusually prepared potatoes are an attention-getter and taste divine! Spark them up even further with another herb of your choice. Prep/cook times are approximate. NOTE: Some of the photos posted are of baby yukon potatoes (I think!) which are very similar in taste, texture and color to fingerlings.

SERVES 3 -4 (change servings and units)

Ingredients

1 lb fingerling potato
1 garlic clove, minced
1/3 cup parsley, chopped
salt and pepper, to taste
1 cup vegetable oil, enough to equal 1/2-inch -1-inch depth in the skillet
1/2 tablespoon butter

Directions

1
Wash/scrub the fingerling potatoes and boil, unpeeled, for 12 minutes. Drain and let cool.
2
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.
3
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.
4
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.

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Featured Reviews for This Recipe

From: Susie D

On Sep 6, 2009

A definite 10! I used a combination of red & gold fingerling potatoes. I also carmelized an onion in the skillet with the garlic & parsley. The flavors are wonderful! I made these to serve with smoked black pepper crusted ribeyes & my husband said it was a restaurant worthy meal. Thank you for sharing the recipe!

0 people found this review helpful

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From: Leah in Napa Valley

On Aug 13, 2009

These potatoes are to die for!

1 person found this review helpful

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From: Auntietta

On May 5, 2006

Love fingerlings....I didn't boil them first; just cut them in half, sauteed them in olive and butter, added dried (fresh) rosemary, parsley and toss 'em around for about 15 minutes in my copper pan, add garlic last couple of minutes...delicious, healthy and crispy-tender! Isn't this a great product?

3 people found this review helpful

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From: Jezski

On Sep 26, 2007

Love'm! I skimped on the oil; it still worked very well. Very similar to a Michael Chiarello/Food Network recipe but he adds a simple sauce at the end. Great recipe! Sandi, thanks so much for posting......Janet

2 people found this review helpful

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