Smashed Fingerling Potatoes
Smashed Potatoes a better “french fry”
When planning for my Mom’s birthday party where we were going to have burgers, I wanted to make smashed potatoes and couldn’t decide on what sauce to accompany them so I made a couple of them.
The first one I found by searching on Food52 where a poster vvvanessa had one titled “Wonder Fries”. What jumped out at me was that she used Miso. I can guarantee you my family has never had Miso so I knew I needed to try it. What I loved was how the balance of earthy Miso and vibrant lemon. So super simple to make that you really need to try it at your next gathering.
The second sauce was a combo of NYC’s Shake Shack and In & Out’s Animal Style Burger Sauce. Let’s be frank, it’s a bastardized version of thousand island dressing if truth be known. That said, it sounds a lot better calling it by a famed burger joint’s name. People will be “oohhhhh” I love that place….we went there …..did you try….. If you just call it Thousand Island you rob yourself of excited conversation.
Fingerling or small Red Potatoes
Shake Shack Sauce:
1/2 cup of Dukes Mayo
1 tbs of Ketchup
1 tbs of grainy Mustard
1 tbs of Wickle’s pickles relish
1/2 tsp of Garlic Powder
1/2 tsp of Paprika
1/2 tsp of Cayenne Pepper
Wonder Fry Sauce:
1/4 cup of Dukes Mayo
2 tsp of Miso paste
1 tsp of lemon juice
Dash of pepper
Heat your oven to 400 degrees.
For the smashed potatoes (you can do fries or tater tots if you want) buy similar sized fingerling or small red potatoes. Wash and clean them and put them in a boiling pot of salty/briny water and cook until fork tender.
Remove your potatoes and smash them flat on a baking sheet. Cover in olive oil or butter and a little salt and pepper. Remember they are already cooked so the reason for the oven is to “crisp” up the outsides while keeping the inside soft and tender.