[ { "@type": "HowToStep", "text": "Wash/scrub the fingerling potatoes and boil, unpeeled, for 12 minutes. Drain and let cool." }, { "@type": "HowToStep", "text": "Take each fingerling between your hands and squash it between your palms. The idea is to beak the skin and flatten the potato, but not to crush it completely; it should still stay intact as much as possible." }, { "@type": "HowToStep", "text": "Heat a skillet with ½â€ to 1†of oil on high heat. When the oil is hot, about 350F, deep-fry each fingerling, turning them over midway when each side is browned. Drain on paper towels." }, { "@type": "HowToStep", "text": "In another pan, melt butter and add minced garlic and parsley. Stir briefly over medium heat to release flavors, then toss fingerling potatoes into this mixture." } ]