WHO: vvvanessa is a Food52-er, recreational baker, and one of the minds behind the blog Hungreem.
WHAT: These can be a snack, or a side, or your entire brunch. Just don’t expect to have leftovers.
HOW: Fingerling potatoes are boiled first, gently smashed, fried, and then drizzled with miso mayonnaise and sharp green onions.
WHY WE LOVE IT: Crispy on the outside, creamy on the inside, these are potatoes of our dreams. The miso mayo is truly essential -- so don't skimp.
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Take this time to prepare yourself -- these fries are going to be insane.
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Cut your fingerlings into roughly equal sizes, and boil to just short of done.
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While that's happening, make your miso mayo.
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Yes, miso mayo. This stuff is almost as key as what you'll do next.
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Squash the potatoes! We use the heel of our hand and a dish towel -- you can also use a meat pounder.
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Then slip the squashed babies into hot oil.
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And wait, patiently.
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They're done when they look like this. Now eat all of them -- you deserve it.
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