Crispy Smashed Fingerling Potatoes with Olive Oil and Sea Salt for my Cuisine du Terroir Challenge

Crispy Smashed Fingerling Potatoes with Olive Oil and Sea Salt

And the challenge continues with a simple side dish. If you have been following More Than Burnt Toast you will know that I have been creating personal challenges based on a theme to infuse new life into my cooking adventures. I admit to being uninspired in my kitchen for many reasons...could it be the new job, the temptations of summer, the heat of summer, a good book....? Whatever my reasoning every day food should be an adventure either with new ideas or experimenting with a new cuisine. Every day we should be excited about what we are eating even if it just means something as simple as making use of a wonderful find at our local farmers market. With these personally imposed challenges I am finding my culinary skills to be rejuvenated and back on track.

As my third personal challenge I created a menu from appetizer to dessert that I hope highlights British Columbian cuisine and ultimately Okanagan cuisine. My Cuisine du Terroir Challenge reflects what our local producers have to offer at our local roadside stands and farmers markets. With the popularity of "eating locally" they have seen a resurgence in recent years with more and more residents seeking local products. As consumers we are searching for more unique and quality ingredients for our dishes.

So on to the challenge!!! The most direct translation of the concept of terrior is “food of the earth”. Terroir is a French term used to describe the unique flavour imparted to food or drink by a region’s specific climate, soil, weather and growing conditions. The French had it down long before it became a buzz word to "eat locally" or the 100-Mile Diet.

 I chose “Cuisine du Terroir” as the concept for my latest challenge because to me it means food with a strong sense of place. It has been 15 years since we moved across the country from the province of Ontario to live here in the Okanagan Valley in "God's Country. I can't envision anywhere else as my home and have the cascading vineyards and orchards, turquoise lakes and majestic mountains running through my veins.

To start this challenge off I offered my own version of Lamb Sliders with Lemon-Mint Sauce for my Cuisine du Terroir menu. Next came the salad course with Roasted Butternut Squash Salad with Warm Cider Vinaigrette. We highlighted the vivid red Sockeye salmon of British Columbia with Salmon in Vine Leaves with Wine Jus. As promised here is the recipe for our simple side dish.. Sometimes simple really is best!!

Take advantage of your local harvest by turning these white, thumb-shaped baby potatoes, called “fingerlings,” into rather addictive fare. Potatoes are a staple in my home as a vegetable accompaniment. My mothers predictions as a child of growing potatoes in my ears rings true since they show up so often in my dishes in all seasons!!!  I've been enjoying experimenting with these popular tubers lately. They can easily be recognized by their small but long crescent shape with golden flesh. Just delicious when roasted!!! Use small red or white roasting potatoes if you cannot find fingerlings.

Sea salt and table salt have the same nutritional value. However, fine sea salt tastes saltier than table salt, and therefore you need to use less of it.

One last course to follow...I can't wait to see what dessert brings!!!

**Crispy Smashed Fingerling Potatoes with Olive Oil and Sea Salt**

1-1/2  lb(680 g)small new  potatoes or fingerling potatoes
3 tablesoons(45 mL) olive oil
1 tablespoon chopped fresh thyme
1/2 teaspoon (2 mL) sea salt
pinch of coarsely ground pepper
3 tablespoons chopped parsley

Lightly scrub potatoes. In pot of boiling salted water, cook potatoes until tender, about 10 minutes. Drain and let cool.

On cutting board and using bottom of heavy saucepan or palm of your hand, gently smash each potato until slightly flattened but not falling apart. Transfer to baking sheet. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Preheat the oven to 425°F. Line a baking sheet with foil and lightly coat with cooking spray.

Drizzle with the olive oil, thyme, and half of the salt and pepper. Place the potatoes on the lined baking sheet, roast in oven for 15 minutes. 

Turn potatoes over; sprinkle with remaining oil, salt and pepper. Bake until golden and crispy, about 10 minutes. Garnish with chopped parsley and serve.

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