These crispy Smashed Fingerling Potatoes are creamy and buttery soft with a perfectly crisp exterior. The key to achieving maximum crispiness is the par-boil-to-bake method, which creates a fluffy center and golden, crunchy edges without the need for deep frying.
Crispy smashed potatoes are an easy side dish to add to any meal. Fingerlings work perfectly here because their thin, edible skins crisp up beautifully without peeling-simple ingredients, straightforward technique, and crispier than regular roasted potatoes.
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Ingredients
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- You can use any small waxy potatoes for this recipe. Baby red potatoes, petite Yukon golds, or any small potato under 2 inches long works well. Avoid large russets or Idaho potatoes; they're too starchy and will fall apart when smashed.
- 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!
Tips for the Crispiest Smashed Potatoes
- Equal-sized potatoes. Use potatoes similar in size so they boil and bake evenly.
- Drain and let them dry. Drain your potatoes fully to avoid excess moisture when baking. Let them steam off in the colander, then pat dry with a paper towel.
- Arrange in a single layer. When placing the potatoes on your baking sheet, make sure there is no overlapping to ensure even cooking.
- Use enough oil. 3 tablespoons for standard crispiness, 4 tablespoons for extra-crispy edges.
Common Issues
- Potatoes aren't crispy. Bump the temp to 450°F for the last 5 minutes, or turn on the broiler for 2-3 minutes (watch closely so they don't burn).
- Potatoes are falling apart when smashed. They were overboiled. Next time, pull them off the heat as soon as a knife slides through easily.
- Uneven browning. Flip them halfway through baking (around the 6-minute mark) so both sides get direct heat.
Serving Suggestions
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!
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Smashed Fingerling Potatoes
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Ingredients
- 1 pound fingerling potatoes
- 2 tablespoons olive oil
- 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.1 pound fingerling potatoes
- 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.2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 2-3 garlic cloves minced, 1-2 fresh rosemary sprigs
- Bake for 12 minutes.
- Flip the potatoes and cook for another 5 minutes until golden and crispy.
- Serve and enjoy!
Sarah's Tips
- Fork-Tender Test. Boil until a fork or knife slides through easily, but potatoes still hold their shape. Overboiled potatoes fall apart when smashed.
- Dry Thoroughly. After draining, let the potatoes steam off for 1 minute. Excess moisture = soggy potatoes.
- Make-Ahead. Boil and smash up to 2 days ahead. Store covered in the fridge, then bake when ready to serve.
Tools I Use for This Recipe
- 1 Colander
- 1 Potato Masher
Sue P says
Finally jumped on the air fryer band wagon. Made these potatoes last night. SO GOOD!!!