Smashed Fingerlings With Bbq Sauce Food

SMASHED FINGERLINGS WITH BBQ SAUCE

Steps:

• Boil the fingerlings in a pot of salted water until tender, 15 minutes. Drain and then spread the fingerlings out on a baking sheet to cool slightly. Cover with a sheet of parchment or wax paper and then baking sheet. Press down on the baking sheet to squash the fingerlings to a 1/3-inch thickness. Set aside to cool completely.
• Combine the wing sauce, cider vinegar, agave, hot sauce and sriracha in a bowl. Mix well.
• Heat 2 to 3 inches of canola oil to 350 degrees F in a heavy pot.
• Working in batches, fry the smashed fingerlings until golden and very crispy, 7 to 8 minutes. (It's OK if they break up a little; it just means more crispy edges!) Drain on paper towels. Serve hot with the BBQ sauce.

CHIPOTLE-MANGO BBQ CHICKEN

Steps:

• Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
• Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
• Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
• Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
• Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.

SMASHED FINGERLING POTATOES

Steps:

• Wash/scrub the fingerling potatoes and boil, unpeeled, for 12 minutes. Drain and let cool.
• Take each fingerling between your hands and squash it between your palms. The idea is to beak the skin and flatten the potato, but not to crush it completely; it should still stay intact as much as possible.
• Heat a skillet with ½" to 1" of oil on high heat. When the oil is hot, about 350F, deep-fry each fingerling, turning them over midway when each side is browned. Drain on paper towels.
• In another pan, melt butter and add minced garlic and parsley. Stir briefly over medium heat to release flavors, then toss fingerling potatoes into this mixture.

CRISPY SMASHED FINGERLING POTATOES

Steps:

• Lightly scrub potatoes. In pot of boiling, salted water, cook potatoes until tender, about 10 minutes. Drain and let cool.
• On cutting board, and using bottom of heavy saucepan, gently smash each potato until slightly flattened but not falling apart. Transfer to baking sheet. (Make ahead, Cover and refrigerate for up to 24 hours).
• Drizzle with half of the olive oil, sprinkle with half each of the salt and pepper. Roast in 450F oven for 15 minutes.
• Turn potatoes over; sprinkle with remaining oil, salt and pepper. Bake until golden and crispy, about 10 more minutes.