Smashed Fingerling Potatoes
Crispy smashed fingerling potatoes with fluffy, buttery centers and golden crunchy edges. Boiled until tender, smashed flat, then roasted until crispy. No peeling required and ready in 35 minutes.
Servings: 4 people
Calories: 152.39kcal
Equipment
- 1 Colander
- 1 Potato Masher
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!
Video
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 152.39kcal | Carbohydrates: 20.52g | Protein: 2.42g | Fat: 7.13g | Saturated Fat: 1.01g | Polyunsaturated Fat: 0.79g | Monounsaturated Fat: 5.12g | Sodium: 588.69mg | Potassium: 488.6mg | Fiber: 2.63g | Sugar: 0.9g | Vitamin A: 11.08IU | Vitamin C: 22.86mg | Calcium: 18.65mg | Iron: 1mg
