Fingerlings are delicious pan-fried or roasted and I particularly love them smashed and crisped up on the outside, but still buttery and creamy in the center.
– Fingerling Potatoes,
– Cloves of Garlic, minced
– Thyme
– Extra Virgin Olive Oil
– Kosher Salt and Black Pepper
– Crème Fraiche for serving (optional)
They are par-boiled, smashed, then doused with a healthy splash of olive oil and topped with herbs and garlic before roasting until browned perfection.
The beauty of this preparation is you can make these suckers right up until their final trip to the oven well in advance of serving, making them a perfect side for a dinner party.
And want to really wow your guests? Stack those babies up, dollop with crème fraiche and scrape up the bits of roasted herbs and garlic to sprinkle over the top.