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Smashed Fingerling Potatoes

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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!

Ingredients

Scale
  • 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
  1. Place fingerling potatoes in a large pot and cover with cold water. Add 2 tablespoons salt.
  2. Bring to a boil over medium-high heat and cook for 15–20 minutes, or until fork-tender.
  3. Drain and let cool slightly.
2. Smash the Potatoes
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. 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
  1. In a small bowl, mix olive oil (or melted butter), garlic, salt, pepper, paprika, and thyme.
  2. Brush or drizzle the mixture evenly over the smashed potatoes.
  3. Roast for 25–30 minutes, until crispy and golden brown.
4. Serve & Enjoy
  1. Sprinkle with Parmesan (if using) and fresh parsley.
  2. 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.