Smashed Fingerlings With Jalapeños Food

SMASHED FINGERLINGS WITH JALAPENOS

Steps:

• Preheat oven to 450*F. Toss potatoes with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper.
• Roast, tossing once, until golden brown and tender, 30-35 minutes. Let cool slightly, then lightly flatten.
• Meanwhile, whisk vinegar and mustard in a large bowl. Gradually whisk in remaining 1/4 cup oil until emulsified; season with salt and pepper.
• Add potatoes, jalapeno, parsley and toss.
• Makes a great summer side.

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.

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.