Smashed Fingerling Potatoes

Name: Smashed Fingerling Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: Greek
Ingredients: 1 ½ lb Fingerling Potato (1.5 lbs fingerling potatoes try to find fingerlings that are close to the same size for even cooking time. You can also use yukon golds here.); ¼ cup Unsalted Butter (1/4 cup butter melted); 2 tbsp Olive Oil (2 tbsp olive oil); 3 cloves Garlic (3 cloves garlic minced); 1 tsp Lemon (1 tsp lemon zest I use the zest of 1 whole lemon zested with a Microplane zester + *Optional: lemon wedges and chopped fresh parsley for garnish) — optional; 1 tsp Sea Salt (1 tsp coarse salt); 1 tsp Oregano (1 tsp fresh oregano finely chopped)

Fingerling potatoes are boiled, smashed, then roasted with a garlic-herb butter and oil mixture for a crispy Mediterranean side dish.

45 minGreek

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Gluten Free
Pescatarian
Halal

Steps

1Place an oven rack in the middle position and preheat the oven to 425℉. Meanwhile, place the potatoes in a large pot of cold, salted water, cover, and bring it to a boil over high heat. Then, uncover the pot and continue boiling until the potatoes are fork-tender, about 15-20 minutes. Drain well and pat dry.
2Spread the potatoes on a greased baking sheet, then use the bottom of a heavy glass to smash each one.
3In a small bowl, whisk the butter, olive oil, garlic, lemon zest, salt, and oregano until combined, then drizzle the mixture over the smashed potatoes. I use a pastry brush to ensure that each one is fully coated.
4Transfer the baking sheet to the middle oven rack and bake for 25-30 minutes or until the potatoes are crispy. Mine were perfect at the 25-minute mark. Sprinkle coarse salt and fresh parsley, and enjoy!