Looking for a delicious seasonal vegetable side dish? These potatoes are SO easy. Put your fingerling potatoes in a pot with enough water to cover by an inch, cut a whole head of garlic in half crosswise, put it in the water with thyme, rosemary and bay leaf wrapped in a cheesecloth, salt the water and cook at a lazy summer until the potatoes are tender when pierced with a knife. Drain the potatoes. When cool enough to handle, smash them slightly (I use the heel of my hand- see pic #3). I used a combo of olive oil and grass fed butter to cook these, but you could easily use duck or bacon fat. Heat the fat in a pan, add the potatoes and cook over medium high heat until they are crispy on one side, then flip over until the other side is crispy. Lift the potatoes out of the pan with a spatula and drain on towels or a rack, throw a few rosemary sprigs into the pan and let cook until bright green, mix with the potatoes and some coarse sea salt (I used Maldon here) and serve. I love broccoli rabe pesto with mine, but they are also great for mopping up extra Thanksgiving gravy and meat juices 😋 #fingerlingpotatoes .
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