Oven Roasted Crispy Smashed Fingerling Potatoes

1. 1

   Put the clean, dry fingerling potatoes into a large stock pot or dutch oven, then add enough water to submerge them by approximately 1 inch. Stir in 1 tbsp of salt and heat until the liquid reaches a boil.

2. 2

   Boil the potatoes for roughly 15-20 minutes, until they can easily be pierced with a fork.

3. 3

   Pour the potatoes into a colander to drain, then allow them to rest until you can safely touch them.

4. 4

   Lay a sheet of parchment paper on your work surface, place the potatoes on top, and lightly press them down using a flat bottom glass or a second sheet of parchment until they reach a thickness of 1/3 to 1/2 inch, taking care that they remain intact.

5. 5

   Allow the flattened potatoes to sit for around 5 minutes so any trapped steam can dissipate.

6. 6

   During this time, set your oven to 425°F and coat a baking sheet with the avocado oil. Set this pan in the preheating oven until the oil becomes hot and shimmering.

7. 7

   Cautiously take the hot pan of oil out of the oven and set it on a trivet or heatproof surface. Lift the cooled, smashed potatoes from the paper with a spatula and transfer them to the baking sheet, dividing them between two pans if necessary to avoid crowding, which prevents them from getting optimally crispy.

8. 8

   Slide the baking sheet back into the oven and bake for 25-30 minutes, turning the potatoes over at the midpoint, until they are deeply browned and crispy.

9. 9

   Season the potatoes with flaky salt, scatter a generous amount of fresh chives over them, and serve immediately while hot.

Recipe by Big Delicious Life on Pinterest. See the original for their notes and tips.