Smashed Fingerlings with BBQ Sauce

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  • Level: Easy
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 40 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. Combine the wing sauce, cider vinegar, agave, hot sauce and sriracha in a bowl. Mix well.
  3. Heat 2 to 3 inches of canola oil to 350 degrees F in a heavy pot.
  4. 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.