Smashed Fingerling Potatoes
Crispy Smashed Fingerling Potatoes deliver golden, crunchy edges and soft, creamy interiors. Tossed with garlic, olive oil, and butter, these potatoes are a flavorful, fiber-rich side dish perfect for weeknights, gatherings, or meal prep. Quick, easy, and versatile, they’re sure to be a family favorite.
Equipment
- 1-Large pot
- 1 baking sheet (preferably half-sheet, 18x13 inches)
- 1 cup or flat-bottomed utensil (for smashing)
- Small bowl (for garlic butter mixture)
- Brush or spoon (for oil and butter)
Ingredients
- 1.5 lbs yellow fingerling potatoes
- 2 tbsp extra-virgin olive oil
- ½ tsp fine sea salt plus extra for boiling water
- ¼ –½ tsp black pepper
- 2 tbsp melted butter vegan alternative if desired
- 1 tsp garlic powder
- ½ tsp onion powder
Instructions
- Prepare the Potatoes: Begin by carefully rinsing 1.5 pounds of yellow fingerling potatoes under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel. This ensures that the potatoes roast evenly and helps achieve a crisp texture later. Trim any uneven ends if needed so the potatoes are roughly the same size for consistent cooking.
- Boil Until Tender: Fill a large pot with water and generously add 2–3 teaspoons of salt. The salted water helps season the potatoes from the inside out. Bring the water to a rolling boil over high heat. Once boiling, carefully add the prepared fingerling potatoes. Cook them until they are fork-tender, which usually takes 10 to 15 minutes depending on their size. You should be able to pierce each potato easily with a fork, but they should remain firm enough to hold their shape.
- Drain and Shake: Once the potatoes are tender, carefully drain them in a colander. Give the colander a gentle shake to remove excess water. This step is essential because too much moisture will prevent the potatoes from crisping properly in the oven. Let the potatoes sit in the colander for a few minutes so any remaining steam escapes.
- Preheat the Oven: While the potatoes are draining, preheat your oven to 425°F (220°C). Position your oven rack in the center to ensure even cooking. For crispier results, avoid lining your baking sheet with parchment paper; a bare sheet allows the potatoes’ edges to get golden and crunchy.
- Arrange Potatoes on Baking Sheet: Place the drained potatoes on a large, unlined baking sheet. Use a half-sheet pan (about 18x13 inches) if possible to give each potato enough space. If your sheet is smaller, use two sheets and plan to rotate them halfway through baking. Spread the potatoes out so none are touching—crowding them will trap steam and prevent crispiness.
- Smash the Potatoes: Using the bottom of a sturdy cup or small flat utensil, gently press down on each potato until it’s about ¼ inch (0.6 cm) thick. Take care to keep the potato mostly intact while flattening it enough for maximum surface contact with the baking sheet. The smashed shape is what creates those irresistibly crispy edges.
- Season and Oil: Brush both sides of each smashed potato generously with 2 tablespoons of extra-virgin olive oil. Sprinkle ½ teaspoon of fine sea salt and ¼ to ½ teaspoon of black pepper over the top. Make sure each potato has an even coating of oil and seasoning—this will help achieve that perfect golden-brown color.
- First Bake: Transfer the baking sheet to the preheated oven. Bake the potatoes for 25 minutes, or until the edges start to turn golden-brown. Check midway and rotate the pan if your oven heats unevenly. This first bake begins the crisping process while keeping the centers soft and fluffy.
- Prepare Garlic Butter Mixture: While the potatoes are baking, combine 2 tablespoons of melted butter with 1 teaspoon garlic powder and ½ teaspoon onion powder in a small bowl. Stir thoroughly until smooth and aromatic. This mixture will enhance the flavor and give the potatoes a rich, savory finish.
- Brush Garlic Butter: Remove the potatoes from the oven after the first bake. Using a brush or spoon, carefully coat the tops of each potato with the garlic butter mixture. Make sure each potato is evenly covered for maximum flavor. This step adds depth and aroma while promoting additional browning on the edges.
- Final Bake for Extra Crispiness: Return the baking sheet to the oven and bake for another 10 minutes, or until the edges are deeply golden and crisp. Keep a close eye to avoid burning. This second bake ensures a crunchy exterior while maintaining a soft, fluffy interior.
- Garnish and Serve: Once fully baked, remove the potatoes from the oven. Transfer to a serving platter and garnish as desired—fresh thyme, chopped parsley, chives, flaky salt, or a sprinkle of Parmesan cheese work beautifully. For an extra flavor boost, serve with sauces such as Red Chimichurri, Shawarma Sauce, Tzatziki, Dijon Aioli, Honey Mustard, or Chipotle Mayo. Serve hot for the best texture and flavor.
- Make-Ahead Tip: If preparing in advance, you can boil the potatoes up to one day ahead. After boiling, drain and let them cool for 5–10 minutes to allow steam to escape. Store in an airtight container in the refrigerator. When ready to serve, continue with the smashing, seasoning, and baking steps. This keeps the final dish fresh and crispy without sacrificing flavor.
Notes
- Choose evenly sized fingerling potatoes for uniform cooking.
- Boil potatoes in heavily salted water to season them from the inside and enhance flavor.
- Don’t line the baking sheet—bare metal produces the crispiest edges.
- Smash gently but firmly to achieve maximum surface contact for crunch without breaking apart.
- Use a generous coating of oil and garlic butter to achieve golden, flavorful edges.
- Fresh herbs or a sprinkle of Parmesan can elevate the flavor at the last moment.
- Make ahead: Boil potatoes a day in advance, then smash and bake just before serving.
