This recipe for fingerling potatoes was adapted from Food Network. The original recipe uses Yukon Gold Potatoes, and a lot more olive oil than I would normally use. I love fingerling potatoes, so this is my preferred way to serve them. You can use Yukon, or Red Bliss Potatoes-- just try to buy them "small" and uniform in size. The trick is learning how to "crack" each potato without smashing them. The first few times that I made this recipe, I used too much force and I had potato bits flying across my kitchen counter! You can use a rolling pin-- I have learned to use my meat pounder (the edge). What you want is to see a "fissure". This lets the steam escape.