Description
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
Units
Scale
- 1 1/2 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)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for extra flavor)
- 1 teaspoon fresh thyme or rosemary (or 1/2 teaspoon dried)
- 1/4 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.