Smashed Fingerlings with BBQ Sauce

Total Time:
1 hr 40 min
Prep:
15 min
Inactive:
45 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 pounds fingerling potatoes
  • 3 tablespoons kosher salt
  • 1 cup bottled Guy Fieri Wing Sauce
  • 1/2 cup apple cider vinegar
  • 2 tablespoons agave syrup
  • 1 tablespoon hot sauce
  • 1 tablespoon sriracha
  • Canola oil, for deep-frying
Directions
  • Boil the fingerlings in a pot of salted water until tender, 15 minutes. Drain and then spread the fingerlings out on a baking sheet to cool slightly. Cover with a sheet of parchment or wax paper and then baking sheet. Press down on the baking sheet to squash the fingerlings to a 1/3-inch thickness. Set aside to cool completely.

  • Combine the wing sauce, cider vinegar, agave, hot sauce and sriracha in a bowl. Mix well.

  • Heat 2 to 3 inches of canola oil to 350 degrees F in a heavy pot.

  • Working in batches, fry the smashed fingerlings until golden and very crispy, 7 to 8 minutes. (It's OK if they break up a little; it just means more crispy edges!) Drain on paper towels. Serve hot with the BBQ sauce.


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