Smashed Crispy Fingerling Potatoes
Smashed Crispy Fingerling Potatoes
ingedients
1-1/2 lb. fingerling or small new potatoes
3 Tbsp. extra-virgin olive oil
1/4 tsp. salt and pepper
pinch of paprika
method
Lightly scrub the potatoes and place on a microwave-safe plate. Microwave on high for about 5-7 minutes, or until tender. (Or if you prefer to boil your potatoes, boil in salted water for about 10 minutes).
Transfer potatoes to a cutting board and using the bottom of a heavy saucepan (cast iron frypan works great!), gently smash each potato until slightly flattened but not falling apart.
Transfer to a baking sheet. Drizzle with half the olive oil and sprinkle with half each of the salt and pepper. Sprinkle lightly with a bit of paprika.
Roast in a 450° oven for 15 minutes. Turn potatoes over and sprinkle with remaining oil, salt, pepper and a pinch of paprika. Bake until golden and crispy, about 10 minutes.
Adapted from a Canadian Living recipe
http://www.fortysomething.ca/2008/08/smashed_crispy_fingerling_pota.php