Smashed Fingerlings with BBQ Sauce

Name: Smashed Fingerlings with BBQ Sauce
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 to 6 servings
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

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Level: Easy

Total: 1 hr 40 min (includes cooling time)
Active: 40 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 hr 40 min (includes cooling time)
Active: 40 min

Yield: 4 to 6 servings

Ingredients

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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.