Grilled Smashed Fingerling Potatoes Recipe

Bring a large pot of water to a boil over high heat and add the fingerling potatoes whole. Boil until fork tender, about 15-20 minutes.

Meanwhile, preheat the grill over medium-high heat. In a small sauté pan on the stove or grill, brown the butter by melting it and cooking it until golden brown with a nutty aroma, about 5 minutes. Roughly chop the rosemary leaves, then add to the brown butter and toss. Remove from heat.

Drain the boiled potatoes and toss with the olive oil. Transfer to the grill and cook for 3-5 minutes, tossing frequently, until charred.

Remove the potatoes from the grill and transfer to a lined baking sheet. Using the bottom of a bowl or glass, smash each potato individually. Transfer to a large bowl and pour the rosemary brown butter over the top, reserving some butter for the final presentation. Season with a m. SALT and toss to coat the potatoes.

Transfer the potatoes to a large serving platter. Drizzle with the remaining brown butter, additional olive oil, and freshly cracked black pepper. Enjoy.