Worcestershire Cream Sauce Fingerlings

Serves 1
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Directions

  1. 1Place potatoes on a baking sheet.
  2. 2Place potatoes on a baking sheet.
  3. 3Place potatoes on a baking sheet.
  4. 4Drizzle with extra virgin olive oil.
  5. 5Drizzle with extra virgin olive oil.
  6. 6Drizzle with extra virgin olive oil.
  7. 7Season generously with salt and pepper.
  8. 8Season generously with salt and pepper.
  9. 9Season generously with salt and pepper.
  10. 10Place the potatoes in the oven at 400 degrees Fahrenheit.
  11. 11Place the potatoes in the oven at 400 degrees Fahrenheit.
  12. 12Place the potatoes in the oven at 400 degrees Fahrenheit.
  13. 13Prepare the Worcestershire cream sauce by combining about half a cup of mayonnaise, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon mustard, 2 teaspoons of malt vinegar, a generous amount of pepper, salt, and 2 teaspoons of sugar in a bowl.
  14. 14Prepare the Worcestershire cream sauce by combining about half a cup of mayonnaise, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon mustard, 2 teaspoons of malt vinegar, a generous amount of pepper, salt, and 2 teaspoons of sugar in a bowl.
  15. 15Prepare the Worcestershire cream sauce by combining about half a cup of mayonnaise, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon mustard, 2 teaspoons of malt vinegar, a generous amount of pepper, salt, and 2 teaspoons of sugar in a bowl.
  16. 16Whisk the sauce ingredients until well combined.
  17. 17Whisk the sauce ingredients until well combined.
  18. 18Whisk the sauce ingredients until well combined.
  19. 19Once potatoes are cooked, remove them from the oven.
  20. 20Once potatoes are cooked, remove them from the oven.
  21. 21Once potatoes are cooked, remove them from the oven.
  22. 22Using a glass or flat utensil, gently smash each potato.
  23. 23Using a glass or flat utensil, gently smash each potato.
  24. 24Using a glass or flat utensil, gently smash each potato.
  25. 25Place the smashed potatoes back in the oven.
  26. 26Place the smashed potatoes back in the oven.
  27. 27Place the smashed potatoes back in the oven.
  28. 28After baking again, remove the crispy smashed potatoes from the oven and coat them in the prepared Worcestershire cream sauce.
  29. 29After baking again, remove the crispy smashed potatoes from the oven and coat them in the prepared Worcestershire cream sauce.
  30. 30After baking again, remove the crispy smashed potatoes from the oven and coat them in the prepared Worcestershire cream sauce.

Ingredients

  • potatoes
  • potatoes
  • potatoes
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons malt vinegar
  • 2 teaspoons malt vinegar
  • 2 teaspoons malt vinegar
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 2 teaspoons sugar

Equipment

baking sheetovenbowlwhiskoven mitt

Tips

  • You can use sherry vinegar instead of malt vinegar for the sauce.
  • Go heavy on the pepper and ensure enough salt for taste.
  • Do not over-smash the potatoes; just a little press is enough.