Don’t you love the look of this colorful side dish? I adore roasted fingerling potatoes and I make them all the time. Recently, I bought a huge bag of the fingerling medley so I decided to try something new – boiled instead of roasted and smashed instead of whole (I love the combination of colors – purple, red and gold – that’s why I smash them slightly, not completely, so their colors shine through). The crowd (AKA, my family) went wild!

Nutritionally, fingerling potatoes are a good source of potassium, an important mineral used to regulate the fluid and mineral balance in cells, which helps maintain normal blood pressure. Potatoes are also rich in the vitamins C (a powerful antioxidant that prevents cell damage from free radicals, aids collagen production and assists with iron absorption) and vitamin B-6, which helps metabolize protein and carbohydrates.

Check out this creative way to cook fingerling potatoes and then send me YOUR favorite recipe for fingerlings.

4 cups fingerling potatoes (about 1 pound), preferably a combination of purple, gold and red

Place the potatoes in a large saucepan and pour over enough water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Boil 12-15 minutes, until the potatoes are fork tender.

Drain and return the potatoes to the pan. Add the sour cream, Parmesan, Italian seasoning and garlic powder and smash/mix until chunky and blended (don’t over-mix). Season to taste with salt and pepper.