Fingerling potatoes are a great thing. They have such great potato taste. I try to substitute them for “regular” potatoes whenever I can just to get that extra potato punch.
Bring a medium pot of well-salted water to a boil. Add the potatoes and cook until they are just fork-tender. Drain and allow the potatoes to cool.
Smash potatoes flat with the palm of your hand or the bottom of a small bowl.
Add oil to a large saute pan over medium-high heat.
Add onions. Season with salt and add a pinch or two of red pepper flakes. Saute 7-8 minutes or until the onions are just starting to soften.
Add the potatoes to the pan, toss with the onions, and flatten them out to cover the bottom of the pan.
Let the potatoes cook for a few minutes then flip and again flatten out. Repeat this process until the potatoes get a bit of a crust on them and begin to turn golden brown.