These crispy Smashed Fingerling Potatoes are creamy and buttery soft with a perfectly crisp exterior. Who doesn't love potatoes? Golden brown smashed potatoes will quickly become one of your favorite side dishes.
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Potatoes are one of the most popular foods out there and with good reason! Potatoes are versatile, inexpensive and pretty easy to cook. French fries get a bad wrap but I'm here to tell you potatoes are one of the best foods you can cook with.
Crispy smashed potatoes are an easy side dish to add to any meal. The key to maximum crispiness is the par-boil-to-bake method which creates a fluffy center and the best crispy edges.
One of my favorite things about smashed potatoes is there's no peeling necessary. I'm going to be honest, I don't even peel my potatoes for my instant pot mashed potatoes so the easier it is, the more often I will make it.
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🌟Why You'll Love this Recipe
- Simple ingredients. This recipe is made with simple inexpensive ingredients to create a delicious side dish!
- Crispy potatoes. The best potatoes (besides mashed) are crispy smashed potatoes. Try garlic butter potatoes next.
- Similar to French fries. Similar to the most loved potato variation in the world, these smashed fingerlings have the same soft inside with a crunchy exterior.
🥘Ingredients
- Fingerling potatoes. Waxy potatoes that usually have thin skins with a mild buttery flavor when roasted.
- Fresh garlic. Garlic enhances the buttery flavor of potatoes.
- Fresh rosemary sprigs. I always have rosemary in my fridge which enhances the flavor of any dish it's used in. Fresh thyme can be used and will yield similar results.
See the recipe card below for the remaining ingredients and quantities.
📖Substitutions & Variations
- You can use any small common potatoes for this recipe. The smaller they are the easier they are to smash so avoid russet and large Yukon gold potatoes. Small potatoes like baby red potatoes and petite potatoes are best and feel free to use colored!
- You can sprinkle garlic powder on the smashed potatoes instead of fresh garlic.
- Add your own fresh herbs, Italian seasoning, garlic butter or crushed red pepper flakes.
🔪How to Make Smashed Potatoes
Step 1: Add your potatoes and a pinch of salt to a pot and fill with water. Make sure the water fully covers the potatoes. Bring to a boil and boil the potatoes for 15-20 minutes. Preheat the oven to 425 degrees F.
Step 2: Drain and dry potatoes fully. Then, place potatoes on a sheet pan in a single layer. Use the bottom of a glass, small bowl or potato masher and gently smash each potato.
Step 3: Drizzle the potatoes with olive oil, salt, black pepper, rosemary and fresh garlic. Bake for 12 minutes.
Step 4: Flip the potatoes and cook for another 5 minutes until they're crispy and golden. Serve and enjoy!
💭Recipe FAQs
Yes! For best results boil the potatoes ahead of time, smash them and then bake 15-20 minutes before serving. Boil them ahead of time and lay them flat on a baking sheet to smash them. Then, store them in the refrigerator with plastic wrap until you're ready to bake.
Fingerling potatoes are mini oblong-shaped potatoes that resemble...you guessed it, fingers.
Nope! In fact, this recipe calls for the skin to stay on. Fingerling potatoes have a thin skin that's fully edible and quite delicious especially when roasted and crispy.
Fingerlings (like all potatoes) prefer a cool, dark and dry area in your pantry or cupboard.
👩🏻🍳Chef Tips
- Equal sized potatoes. You want your potatoes to boil and bake evenly so be sure to use potatoes that are similar in size.
- Drain and let them dry. Be sure to drain your potatoes fully to avoid excess moisture when baking as well as letting them dry a bit. You can lay them on a paper towel on a plate or cutting board.
- Arrange them in a single layer. When placing the potatoes on your baking sheet be sure none are overlapping to ensure an even cook.
- Use a little extra oil if you like extra crispy potatoes.
🥗Serving
Use these smashed fingerling potatoes as a fan-favorite appetizer paired with garlic dip or sour cream.
This recipe is also a great side dish to pair with almost anything like bbq chicken legs, Cajun Chicken Sandwiches and Mediterranean Stuffed Peppers. Make them for your next holiday party alongside your Simple Roasted Turkey or Maple Bourbon Glazed Ham.
🥣Storage & Reheating
Store the smashed potatoes in an airtight container in the refrigerator for up to 5 days.
To reheat, drizzle them with more oil and bake them at 350 degrees F for 10-15 minutes to crisp them up again!
More Side Dishes to Try
- Greek Lemon Potatoes45 Minutes
- Yukon Gold Mashed Potatoes35 Minutes
- Parmesan Roasted Carrots40 Minutes
- Garlic Butter Potatoes50 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below. Share it on Instagram, Facebook and Pinterest!
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Smashed Fingerling Potatoes
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Ingredients
- 2 tablespoons olive oil
- 1 pound fingerling potatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2-3 garlic cloves minced
- 1-2 fresh rosemary sprigs
Instructions
- In a pot, add the potatoes and a pinch of sea salt. Add water until the potatoes are fully covered.
- Bring the water to a boil and boil the potatoes for 15-20 minutes until fork tender. Drain the water.
- Preheat the oven to 425 degrees F.
- Place the potatoes on a plate or sheet pan. Using a mug, cup or potato masher, gently smash each potato to a ½ inch thick.
- Drizzle the potatoes with olive oil, salt, black pepper, rosemary and garlic.
- Bake for 12 minutes.
- Flip the potatoes and cook for another 5 minutes until golden and crispy.
- Serve and enjoy!
Sarah's Tips
- Equal sized potatoes. You want your potatoes to boil and bake evenly so be sure to use potatoes that are similar in size.
- Drain and let them dry. Be sure to drain your potatoes fully to avoid excess moisture when baking as well as letting them dry a bit. You can lay them on a paper towel on a plate or cutting board.
- Arrange them in a single layer. When placing the potatoes on your baking sheet be sure none are overlapping to ensure an even cook.
- Use a little extra oil if you like extra crispy potatoes.
- Store the smashed potatoes in an airtight container in the refrigerator for up to 5 days.
- To reheat, drizzle them with more oil and bake them at 350 degrees F for 10-15 minutes to crisp them up again!
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