These potatoes are the star of any menu. It’s the perfect easy to make side dish with a rich flavor. Duck fat truly makes the difference (even though you can substitute olive oil). I use a homemade duck fat which has a boat load of olive oil – this is usually the fat reserved from making duck confit – that’s a recipe for another time.
These potatoes are my son’s favorite and he always ask for more. These potatoes are not only great as a side dish with chicken, but they work equally as well for breakfast. However you serve these potatoes, I hope you will enjoy them as much as we do around here. Happy Cooking!
Check out this additional recipe tutorial:
Smashed Fingerling Potatoes
These potatoes are increadibly simple and easy to make yet they are bursting with flavor.
- 1 1/2 pounds steamable fingerling potatoes (can substitute regular fingerling potatoes)
- 4 tablespoons duck fat
- 3 small sprigs fresh rosemary
- 1 jumbo clove garlic or 4 to 6 cloves regular size garlic
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
If using steamable potatoes, steam in microwave according to package instructions. Be sure to let the pototoes rest for a few minutes before opening the bag.
Alternatively, if using regular fingerling potatoes, cook in a pot of salted water until tender when pierced with a fork . Be sure to bring the water to a boil first and then add the potatoes and cook for about 15 to 20 minutes until tender but not very soft.
Once the pototoes are cool enough to handle, use a mallet or rolling pin to gently smash them to even out the thickness.
Note: One light smash usually does the trick.
If using a jumbo size garlic, cut it into 6 to 8 pieces. Use the mallet/rolling pin to gently smash them flat. If using regular size garlic just smash them without slicing.
Roughly chop the rosemary sprigs.Note: Be sure to discard any tough stalks.
Heat 4 tablespoons duck fat in a 12 inch non-stick frying pan. Use medium to medium-low heat.
Season the fat in the pan with a pinch of the salt and pepper.
Add the garlic and saute for up to 2 minutes until fragrant and they start to turn light brown around the edges. Remove them to a small plate or bowl.
Add the smashed potatoes in a single layer. Sprinkle with 1/2 of the remaining salt and pepper and all of the rosemary.
Turn up the heat to medium high. Cook for 3 to 4 minutes until they have a nice crusty light brown on the bottom.
Add back the cooked garlic.
Use a tong to flip the potatoes. Sprinkle with the remaining salt and pepper.
Continue cooking for another 3 to 4 minutes until they are nice and light brown.
Mix and transfer to a serving platter. Garnish with herbs if preferred.
Serve with your favorite main dish. Enjoy.
You can use regular fingerling potatoes in this recipe.
A non-stick pan is best. Otherwise you will need to add more fat.
For the duck fat, I usually reserve it from whenever I make duck confit – this is usually combined with a lot of olive oil as duck confit is made by slow cooking in olive oil.
You can purchase duck fat if you don’t have homemade one.
Both versions freeze well. Defrost in the fridge before using.