Preparation

Step 1 out of 12

Make the Fingerling Potatoes:

Step 2 out of 12

In a large pot, cover fingerling potatoes with cold water. Bring to a boil and cook for 25 minutes, or until the largest fingerling is fork tender. Drain fingerlings and let them cool for 15 to 20 minutes.

Step 3 out of 12

Make the Creamy Dill Herb Sauce:

Step 4 out of 12

In a food processor, combine all ingredients except olive oil. Process on high until herbs, cashews, and garlic are evenly and finely chopped.

Step 5 out of 12

While the processor is running, slowly pour in the olive oil. Process until the mixture is creamy.

Step 6 out of 12

Set aside until grilled smashed fingerlings are ready.

Step 7 out of 12

In a medium-sized bowl, mix together fingerling potatoes, olive oil, minced garlic, salt, dried dill, dried parsley, and black pepper.

Step 8 out of 12

Use a potato masher or flat spatula to smash the fingerlings to approximately 3/4-inch thick. Avoid over-smashing them to prevent them from falling apart on the grill.

Step 9 out of 12

Brush smashed fingerlings with leftover oil.

Step 10 out of 12

Preheat grill to medium-high heat. Oil grill grate.

Step 11 out of 12

Grill fingerlings for five minutes, flip and cook for another five minutes, or until they are crispy and grill-marked.

Step 12 out of 12

Remove grilled smashed fingerlings from grill and serve with creamy dill herb Sauce.