Don't Stress Take It out on your smashed potatoes.
24 fingerlings potatoes approx one bag
2 TBS Garlic Olive Oil
JF Universal Salt
Fill a dutch oven with salted water and bring to a boil.
Add pre-rinsed potatoes to boiling water and cook for 10-12 minutes.
Rinse and drain.
In a large skillet heat the garlic olive oil on medium-high.
Take potatoes one by one and place them on a flat surface. Use the palm of your hand to press down gently, just enough so the edges split. Don't completely flatten or they all fall apart in the pan.
Once the oil is heated add potatoes, you should hear a sizzle when it goes into the pan.
Sprinkle JF Universal Salt and coarse to medium ground pepper to taste.
Once golden brown flip and repeat on the other side. Be careful no to burn them; you want crispy and charred not blackened.
Transfer to a paper towel-lined plate to absorb excess oil.