This was the last of the potatoes we grew from the garden. Usually, I’ll cook these with a bunch of smashed garlic but this time since we had so much garlic in the main course, I kept it even more simple with plenty of rosemary, olive oil, salt, and pepper.
small fingerling potatoes
4 to 6 rosemary sprigs
Rinse your potatoes and put on a pot of boiling water, add a tbsp of salt, then toss in your potatoes and let the water come to a boil. Boil the potatoes until you can easily pierce them with a fork but not falling apart. This could take around 10-15 minutes depending on the size of the potatoes and how many you are cooking. Turn the heat off & drain the potatoes…then put them back into the pot. They will continue to cook with steam and I think this makes them creamier. Next, when you are just about ready to eat (this only takes a few minutes) coat the bottom of a cast iron or enameled skillet with good olive oil. Don’t be stingy. There should be about 1/4 inch of it in there. Throw in the herbs. Let these heat on medium high until fragrant and hot/ shimmery but not smoking. While this is heating up smash your potatoes by gently pressing down on them with the bottom palm of your hand. Or if they are really, really small like some of these that we grew, use your finger. Carefully organize these in the hot pan, so they are close, but not touching. You will probably need to work in batches. Now, very important…resist the urge to turn these. Add flake salt and pepper. Now remember, you are only allowed one turn, so make it count. Wait until you can see the edge turing golden, gently turn one slightly with tongs to test. When they have come to a medium golden brown flip them one by one with tongs. Sprinkle that side with salt and pepper. Then when your second side is done transfer to a warm 175 degree oven until the batches are done. Then I usually thrown them back in the pan if they fit to serve them or in a bowl, olive oil, herbs and all.