Smashed Fingerling Potatoes with Worcestershire Cream Sauce

Ingredients

• 1.5 lb fingerling potatoes (washed and dried)
• 2 tbsp extra virgin olive oil (for roasting)
• salt (to taste)
• black pepper (to taste, author suggests going heavy)
• 0.5 cup mayonnaise
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tsp malt vinegar (can substitute with sherry vinegar)
• 2 tbsp sugar (transcript mentions a couple teaspoons, description says 2 tbsp; using description for consistency)

Steps

1. 1

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

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.

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.

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.

Notes

The author notes that sherry vinegar can be used as a substitute for malt vinegar. For the best texture, ensure the potatoes are hot when tossed with the sauce.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• potatoes
• roasted
• smashed potatoes
• easy recipe