Last night's roasted fingerlings are tonight's smashed, fried fingerlings, using the 'Genius' technique (from the ladies of Canal House) of pan frying them in oil flavored in Spanish smoked paprika.
To make, heat about 1/4 cup olive oil in skillet over medium-high heat, and once warm, add 1/2 teaspoon of smoked paprika. Tip the skillet and swirl the paprika with the oil until it sizzles and dissolves. With the palm of your hand, smash the fingerlings and add them to hot skillet. Fry until brown and crispy on each side, about 3 to 5 minutes. Serve straight away, with remoulade on side (mix of mayo, whole-grain mustard, chopped cornichons, lemon, and harissa).