Smashed Roasted Fingerling Potatoes

1. 1

   Cover potatoes with water in a large pot and add 2 teaspoons salt to water. Cover and bring to a boil, then reduce to a simmer. Cook until potatoes are softened, but not fully cooked through, about 20-25 minutes.

2. 2

   Drain and place potatoes on a parchment-lined sheet pan and allow to cool slightly. Press down on potatoes with a flat spatula or flat-bottomed sauce pan until flattened, but still intact. Scatter garlic and thyme evenly over potatoes and drizzle with olive oil. Season generously with salt and pepper.

3. 3

   Roast in a 450u00b0F oven for 20-30 minutes or until desired doneness.

4. 4

   To serve, dollop with creme fraiche and sprinkle with roasted bits of garlic and herbs.

5. 5

   To make ahead, proceed with instructions until just before roasting. Cover tightly with plastic wrap and refrigerate up to several hours before roasting.

* Per serving · 4 servings · Values may vary.

No additional tips available.