I love to be at the grocery store and be inspired by what I see. My local Whole Foods Market got some really nice looking fingerling potatoes in last week. They had 3 different varieties that all looked in peak condition. And they were on sale, so just had to bring some home. With Thanksgiving getting closer I have been looking to post more about different ways to serve potato with your holiday bird. With these fingerlings I wasn’t thinking mashed potatoes, more like smashed potatoes!
Different Varieties of Fingerling Potatoes
Here are the three different types of fingerlings I got at Whole Foods. They were grown by Klamath Basin Fresh Organics, which is a co-op of 17 shareholders, growing potatoes in the Klamath Basin of northern California and southern Oregon. This is a beautiful region of the country that was fortunate to visit 10 years ago. It’s a great place for growing potatoes. All there potatoes are organic.
This is the fingerling potato that you probably see most often and no wonder these are delicious! They have a buttery flavor with a light colored skin, much like a Yukon Gold. They are an heirloom variety grown by Russian settlers.
This was the first time I have seen a fingerling quite this color. It is brown but with some pink hue in it. It’s really a pretty potato. It has a sweeter more earthy flavor than the Russian Banana, making it a nice compliment to it.
This fingerling was a deep red color, almost a little purple. The inside of this potato was the same color as the skin. The color is retained when cooked, making for an excellent presentation.
Making this potato dish is a two part cooking process. First you boil the potatoes. Second you smash them and fry them in a bit of oil or better yet bacon fat! This second part gives the potatoes a crispy outside that just add another textural element. I am not claiming it makes them healthier just tastier! They still can be served with gravy and your Thanksgiving turkey. Or they are great as a side any time of year with some ketchup.
Smashed Fingerling Potatoes
- 2 to 3 pounds fingerling potatoes assorted varieties if possible
- cooking oil or bacon fat
- kosher salt to taste
Wash the potatoes, but do not peel.
Place the potatoes in a pot of salted water and bring to a boil. Reduce to low and simmer until fork tender.
Completely drain out all the water. Lay the potatoes out to dry for 5 minutes.
Slightly smash the potatoes with a meat tenderizier, a big spoon, or your hand. Just gently push down on them until they are flatten just a bit.
Cover a frying pan with enough oil or fat to cover the surface. Heat the pan up over medium high heat.
Add the potatoes without them touching, you'll have to work in batches. Cook until brown on one side and flip. About a couple minutes per side. You may need to add more oil or fat between batches.
Salt to taste and serve hot.