Crispy Smashed Fingerling Potatoes Recipe

Inspired by Jargon

Time45m

Serves4

(GF*, V) fried*, sour cream and onion dip, herbs, espelette pepper

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Ingredients

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1
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Wash the fingerling potatoes thoroughly and place them in a pot of salted water. Bring to a boil and cook for about 15-20 minutes, or until fork-tender.
2
Smash and Season
Drain the potatoes and let them cool slightly. On a baking sheet lined with parchment paper, place the potatoes and gently smash each one with the bottom of a glass or your hand until flattened. Drizzle with olive oil and sprinkle with salt, black pepper, and espelette pepper.
3
Bake
Bake in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and crispy. Halfway through, flip the potatoes to ensure even crispiness.
4
Prepare the Dip
While the potatoes are baking, mix the sour cream with chopped fresh herbs and a pinch of salt in a bowl. Adjust seasoning to taste.
5
Serve
Once the potatoes are done, remove them from the oven and garnish with additional herbs and sliced green onions. Serve immediately with the sour cream and herb dip on the side.