I love potatoes. Seriously. If someone told me I couldn’t have them again, I would be a very sad Sara. Roasted, steamed, boiled, mashed, scalloped, baked, fried, cut in wedges, shredded into hash browns, diced into soup…. you name it, I’ll eat it! There are so many different kinds of potatoes too! There is a lot of versatility and flexibility in these lovely vegetables! Tri-color fingerlings from Weiser Family Farms are some of my favorites! Prepared the way I’m about to show you, we call them Boot Heel Potatoes (because they look like someone stepped on them!) They’re also known as Crash Potatoes. Chef Guy Fieri calls them McAlister Potatoes. It doesn’t matter what you call them, this recipe by any other name, would taste as delicious!
Boiled, then smashed and fried (or baked for a healthier option), these potatoes go with almost anything! Dressed up with sour cream, cheddar cheese and green onions and they turn them into a great appetizer! Told you they were versatile!
Don’t they look like someone smashed them under the heel of their boot? (Technically, I used the heel of my hand to smash them, but “Hand Heel Potatoes” sounds kinda weird, don’t you think?)
Let’s rewind a second. Did you happen to catch I classified potatoes as a vegetable? Botanically speaking, they ARE a vegetable. For purposes of “nutrition” they are considered a starch. I would never recommend replacing your carrots and leafy greens with potatoes, but they can compliment each other nicely in your diet. It’s all about moderation and proper portions. Moderation, portions and the most important ingredient in any recipe, love!
Finished and beautifully delicious, these potatoes might just become one of your favorite side dishes!
NOTE: This is a recipe for two. If you’re making it for more than two people, you’ll need to adjust the recipe portions.
Boot Heel Potatoes
1 lb fingerling potatoes
Olive Oil – for frying
1 clove garlic, sliced
salt and pepper to taste
Line a rimmed cookie sheet with paper towels and set aside.
Bring a large pot of water to a boil.
Add fingerling potatoes and boil until fork tender – about 12 to 15 minutes depending on the size of the potatoes.
Drain potatoes and cool slightly.
Smash potatoes under the heel of your hand and set on a rack over prepared cookie sheet.
While potatoes are cooling, put several TBLS of olive oil in the bottom of a flat bottom skillet.
Heat oil in skillet over medium high flame.
Add sliced garlic and sauté until edges of the garlic just begin to brown.
Remove garlic with a slotted spoon and discard.
Fry potatoes in small batches, about 2-3 minutes per side, or until warm and golden brown.
Remove potatoes from the oil and return to the rack to drain over your towel lined tray.
Season with salt and pepper while still warm.
Continue to fry until all the potatoes are done.
If you don’t want to fry the potatoes, you can bake them in a 425 degree oven for 15 minutes. Flip the potatoes after 7 minutes so they brown evenly.