Fingerling Potatoes Recipe

Prepare the Potatoes

Wash the fingerling potatoes thoroughly and place them in a pot. Cover with water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.

Smash the Potatoes

Once the potatoes are cool enough to handle, use the bottom of a glass or a potato masher to gently smash each potato, flattening them but keeping them intact.

Prepare the Peppers and Garlic

While the potatoes are boiling, slice the cubanelle peppers into thin strips and mince the garlic cloves.

Fry the Potatoes

In a large skillet, heat the olive oil over medium-high heat. Add the smashed potatoes and cook until golden and crispy on one side, about 4-5 minutes. Flip and cook the other side for another 4-5 minutes.

Add Peppers and Garlic

Add the sliced cubanelle peppers and minced garlic to the skillet with the potatoes. Season with salt and black pepper. Cook for an additional 3-4 minutes until the peppers are tender and the garlic is fragrant.

Serve

Remove from heat, sprinkle with chopped fresh parsley, and serve warm.