These Smashed Fingerling Potatoes are crispy on the outside, soft on the inside, and bursting with flavor. Roasted to golden perfection with garlic, butter, and herbs, they make the perfect side dish for any meal. Whether served alongside steak, chicken, or fish, these crispy smashed potatoes are always a hit!
Why You’ll Love This Recipe
- Crispy & Flavorful – Golden brown edges with a soft, fluffy center.
- Easy to Make – Simple ingredients with minimal effort.
- Perfect Side Dish – Pairs well with any main course.
- Customizable – Add different seasonings or toppings.
- Great for Entertaining – A fun and elegant twist on roasted potatoes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fingerling potatoes
- Olive oil
- Butter (optional, for extra richness)
- Garlic, minced
- Salt and black pepper
- Fresh rosemary or thyme (or dried herbs)
- Parmesan cheese (optional, for extra flavor)
- Red pepper flakes (optional, for a little heat)
- Fresh parsley (for garnish)
Directions
1. Boil the Potatoes
- Place the fingerling potatoes in a pot and cover with cold salted water.
- Bring to a boil and cook for 15-20 minutes, until fork-tender.
- Drain and let them cool for a few minutes.
2. Smash the Potatoes
- Preheat oven to 425°F (220°C).
- Lightly grease a baking sheet with olive oil.
- Place the boiled potatoes on the baking sheet and use a fork, potato masher, or the bottom of a glass to gently smash each potato.
3. Season & Roast
- Drizzle with olive oil and melted butter.
- Sprinkle with garlic, salt, black pepper, and herbs.
- Roast for 25-30 minutes, flipping halfway through, until crispy and golden brown.
4. Garnish & Serve
- Sprinkle with Parmesan cheese, red pepper flakes, or fresh parsley.
- Serve hot with sour cream, aioli, or your favorite dipping sauce.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Cheesy Smashed Potatoes – Add shredded cheddar or mozzarella during the last 5 minutes.
- Spicy Version – Sprinkle with cayenne pepper or chili powder.
- Garlic Butter Potatoes – Toss with extra melted butter and roasted garlic.
- Herb Lovers – Use a mix of rosemary, thyme, and oregano.
- Lemon Zest Twist – Add fresh lemon zest for a citrusy kick.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Reheating: Bake at 375°F (190°C) for 10 minutes or air-fry at 350°F for 5 minutes.
FAQs
Can I use other types of potatoes?
Yes! Baby potatoes, Yukon Gold, or red potatoes work well.
Do I need to peel the potatoes?
No! The skin gets crispy and adds texture.
Can I make these in an air fryer?
Yes! Air-fry at 400°F (200°C) for 15-20 minutes, flipping halfway.
How do I get them extra crispy?
Use high heat, plenty of oil, and don’t overcrowd the pan.
Can I make these ahead of time?
Yes! Boil and smash the potatoes ahead, then roast them before serving.
What’s the best dipping sauce?
Garlic aioli, sour cream, ranch, or spicy mayo are all delicious options.
Can I use dried herbs instead of fresh?
Yes! Use ½ teaspoon dried herbs for every 1 teaspoon fresh.
Why are my smashed potatoes not crispy?
Make sure to pat them dry before roasting and use a hot oven.
Can I add bacon?
Absolutely! Crumble cooked crispy bacon on top before serving.
What’s the best way to smash the potatoes?
A fork, potato masher, or the bottom of a glass works best.
Conclusion
These Smashed Fingerling Potatoes are crispy, golden, and full of flavor. They’re an easy, delicious side dish that pairs with any meal. Try them today and enjoy the perfect balance of crunch and tenderness!
PrintSmashed Fingerling Potatoes
These Smashed Fingerling Potatoes are boiled until tender, smashed for extra crispiness, and roasted to golden perfection with butter, garlic, and herbs. A simple yet delicious side dish!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Comfort Food
Ingredients
- 1 ½ lbs fingerling potatoes (or baby potatoes)
- 2 tablespoons salt (for boiling)
- 3 tablespoons olive oil or melted butter
- 2 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for extra flavor)
- 1 teaspoon fresh thyme or rosemary (or ½ teaspoon dried)
- ¼ cup grated Parmesan (optional, for a cheesy finish)
- Fresh parsley, for garnish
Instructions
1. Boil the Potatoes
- Place fingerling potatoes in a large pot and cover with cold water. Add 2 tablespoons salt.
- Bring to a boil over medium-high heat and cook for 15–20 minutes, or until fork-tender.
- Drain and let cool slightly.
2. Smash the Potatoes
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the boiled potatoes on the baking sheet and gently smash each one using the back of a spoon or a potato masher.
3. Season & Bake
- In a small bowl, mix olive oil (or melted butter), garlic, salt, pepper, paprika, and thyme.
- Brush or drizzle the mixture evenly over the smashed potatoes.
- Roast for 25–30 minutes, until crispy and golden brown.
4. Serve & Enjoy
- Sprinkle with Parmesan (if using) and fresh parsley.
- Serve warm with sour cream, aioli, or your favorite dipping sauce!
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 375°F (190°C) for 10 minutes or air fry at 400°F (200°C) for 5 minutes to re-crisp.
Notes
- Swap fingerling potatoes for baby Yukon Gold or red potatoes.
- Add a spicy kick with red pepper flakes or cayenne.
- For extra crunch, broil for the last 2–3 minutes of baking.