Super crispy gluten-free fried smashed fingerling potatoes with a soft center, sprinkled with smoked paprika and and served with chipotle mayo.
Wash and scrub the fingerling potatoes.
Fill a medium saucepan with 2 quarts filtered water. Add salt and vinegar and bring to a boil over high heat. Add the potatoes and bring to a boil. Let boil for about 7 minutes and then carfully remove the potatoes.
Set aside and let the potatoes cool down for about 10-15 minutes. Cut the potatoes in half and then into smaller pieces. Place on a cutting board flesh side down and smash with a meat tenderizer.
Heat the avocado oil in a large cast iron skillet until about 350 degrees F.
Add the smashed potatoes in batches. Frying for about 4-5 mintues on each side. Carefully remove and place on a paper towel lined plate to remove excess oil.
Place fried potatoes in a serving dish and sprinkle with salt, pepper, smoked paprika and fresh chopped cilantro.
Serve with Sir Kensington's chipotle mayo as a dipping sauce.