Smashed Fingerling Potatoes

Very, very delicious! My first time making any type of fingerling potato and I really enjoyed them - so did my husband. These were super easy to make as well. I didn't have any parsley, so I decided to just sprinkle them with salt, garlic powder and add a bit of shredded parmesan on top. Thanks for a great and easy recipe!

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These are fantastic! I did not want to deep fry them in the oil, though, so I pan fried them in a little EVOO and butter. They came out delicious! Will definitley make these again.

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I really loved this recipe. It was easy and delicious. The only recommendation I would make is to smash the potatoes wrapped in a cloth. It keeps them from breaking up (or at least it did for me).

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I thought these were very tasty! I used just under a pound of fingerlings, there WERE just two of us, but I wanted extra to put some fried eggs over tomorrow! My one suggestion, which I knew going in, but didn't follow...hangs head in shame, is make sure all you taters are of roughly the same size and that you do NOT over cook (boil) them - if anything, make sure they are a little under-coooked. I sorta overcooked mine during the boiling part, and some fell apart during the frying process, my fault, not the recipe. Make sure your oil is good and hot and you let them brown really well, drain even more really well, and enjoy. I added a 1/4 tsp of crushed red pepper to the butter/garlic/parsley mix (I would have added more but DH would have killed me, lol). Don't gasp Sandi - you know I like my food HOT!!! They were very, very tasty. Topped with some fresh black pepper and served with sauteed baby spinach and strip steaks. I would definitely make again, and I really enjoyed the smashing part, I did THAT very, very well. You could really play with this recipe by adding various herbs of your choice, top with some freshly grated Parm, etc... A keeper!!

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LOVE this recipe, maybe not the healthiest and a little extra work, but what a great splurge. Made as directed only cutting the recipe in half for the two of us and both myself and DH gave it a strong 5 stars. Reminded us a little of steak fries but with great spices that we both enjoyed. Wasn't a potato left on the plate. This is sure to be a favorite and is going right in my "Best of 2013" Made for Rookie Tag Game 2012

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YUM! These potatoes are great. So crispy on the outside...almost a homefry/baked potato hybrid. Will be making these again and again!

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my husband and friend enjoyed this alot. even better w/ sour cream. looked so pretty and fancy. definately a great, easy dish to serve as a side when there's company over. will make again! thanks for sharing!

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I'd never cooked these before, but I've always wanted to try them. So when a friend suggested we split a bag from Costco I was in. Chose this recipe and they were amazing. Didn't start with a full pound because this was supper just for DH, (I had a salad), although I did take a couple of bites. So this wasn't quite a pound of potatos and I boiled them for just ten minutes, which turned out perfectly. When they were cooled I smashed them between two layers of saran wrap, just pushed enough to break the skin and make them a little flat on each side. I certainly didn't need anywhere near a cup of oil. I used part vegeatable oil and part olive oil, a tablespoon or two of each. Threw a little shaved parmesan cheese into the parsley mixture and tossed with those crispy on the outsided tender on the inside little potatos and out came food of the gods. DH ate all of his and would have eaten more. I'll make these again! YUMMY!

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these were good. I added more garlic and when they were done I topped with feta cheese. It made the recipe wonderful.

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Great recipe. My wife loved it and asked to use it every time I make fingerling potatoes.

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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!

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These potatoes are to die for!

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Loved these potatoes. I especially liked the garlic on them before serving. Served them with Recipe #264244, Maggiano's Little Italy House Salad and dessert Tiramisu.

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I had only a few fingerling potatoes left, but I figured it would be enough for my husband and me since my boys don't eat anything they should. Lo and behold, they LOVED these potatoes! We ran out, so will definitely make again soon. I followed the recipe, but had to sub garlic clove with powder and parsely with flakes since I was out of both. Very tasty side dish!

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5 stars for taste! I'd give it 4 stars for prep - maybe I'll pan fry instead of deep-fry next time- but wow. Looks rustic and tastes amazing.

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My teeneaged sons loved this. I used the red,white and blue fingerlings. Did not go well smashing with fist so I used the flat side of the meat tenderiser. Used canola oil. I chopped 3 garlic cloves and fried in 2 Tbsp butter. As other reviewer suggested we sprinkled 1 Tbsp. parmesan cheese. Next time I will add a touch of paprika. Thanks for the recipe Sandi

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Wow, something different with a potato! We loved these little buggers!

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These were great! I made a nice sat night dinner...pork tenderloin (sauce didn't work, separated and was just oily), sauteed brussel sprouts that I totally burned and blackened, roasted carrots (boring) and then your potatoes...THEY SAVED THE MEAL-thank god! Love that they are different and almost like little potato cakes. I did a shallow fry and while they were crisping up in the pan, the hubby stopped by and said "What do we have here!?" He was a fan too. The added bonus is smashing the potatoes in one fell swoop-super satisfying. Thanks Sandi!

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These were very good, I did not use that much oil just a touch on the bottom as I don't like fried food too well, they still turned out great.

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These were so, so good. Everyone enjoyed them immensely. Simple, easy and tasty - thanks!

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