- 1 bag fingerling potatoes
- 1 tablespoon avocado oil
- 2 tablespoons potato seasoning
- 1 teaspoon parsley
To cook in the microwave: Place the potatoes in a wet paper towel on a plate. Microwave on high for 5 - 7 minutes depending on the size of the potatoes. Make sure you can easily pierce the potatoes with a fork to make sure they are done. Let them cool completely before smashing.
To cook in the oven: Preheat the oven to 445ºF. Place the potatoes on a cooking sheet, and cover with cooking oil. Pierce each of the potatoes for a little extra help with the venting. Place in the oven for 30 minutes, or until the potatoes can be easily pierced with a fork. Let them cool before smashing.
Cover a small frying pan in cooking oil and pre-heat on low.
Using a large spatula, smash each of the potatoes until they are flattened but not completely broken. Place the smashed potatoes on the pre heated frying pan. Season the potatoes with your seasoning of choice. Cook each potato in the frying pan on each side for two minutes.
Add garnishes if desired or dressing and enjoy.