Smashed Fingerling Potatoes with Worcestershire Cream Sauce

Steps

1. 1

   Preheat your oven to 400°F (200 °C) (200°C (400 °F)).

2. 2

   Place the fingerling potatoes on a baking sheet and drizzle with extra virgin olive oil. Season generously with salt and black pepper, tossing to coat evenly.

3. 3

   Roast the potatoes in the oven until they are fork-tender, approximately 20-25 minutes depending on size.

   Start 20-minute timer
4. 4

   While the potatoes are roasting, prepare the sauce by whisking together the mayonnaise, Worcestershire sauce, Dijon mustard, malt vinegar, sugar, salt, and pepper in a small bowl until smooth.

5. 5

   Remove the potatoes from the oven. Using a flat-bottomed glass or a potato masher, gently press down on each potato to smash it slightly. Do not over-mash; they should stay in one piece.

6. 6

   Return the smashed potatoes to the oven and roast for another 15-20 minutes until the edges are crispy and golden brown.

   Start 15-minute timer
7. 7

   Remove the crispy potatoes from the oven and immediately toss them in the prepared Worcestershire cream sauce, or drizzle the sauce over the top to coat.