Golden Crush: Irresistibly Crispy Smashed Fingerling Potatoes Recipe

Crispy, golden smashed fingerling potatoes bring restaurant-quality magic right to your kitchen table.

These delectable little spuds pack a serious flavor punch that transforms a simple side dish into something extraordinary.

Salt, herbs, and a perfect crunch elevate each bite into a culinary adventure.

Fingerling potatoes, with their buttery texture and petite size, create an irresistible canvas for crispy perfection.

Olive oil and high heat work together to deliver that sought-after golden exterior with a tender, creamy interior.

The technique is surprisingly simple, making these potatoes a foolproof addition to any meal.

Prepare to fall in love with the most addictive potato side you’ve ever tasted.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Calories: 220 kcal

Servings: 5

Ingredients To Make Smashed Fingerling Potatoes Shine

• Fingerling Potatoes: Delicate, elongated gems with thin, tender skins that crisp beautifully when roasted, offering a buttery and creamy interior with rich earthy undertones.

• Salt: Enhances the natural potato flavor and helps break down the potato's exterior during boiling, ensuring a perfect texture for smashing.

• Fresh Herbs, Olive Oil: Herbs like rosemary or thyme add aromatic depth, while a drizzle of olive oil provides a luxurious finish and helps create a crispy exterior when roasting.

Tools For Crispy Smashed Fingerling Potatoes

• Large pot: Essential for boiling potatoes evenly and efficiently.
• Colander: Needed to drain potatoes after cooking.
• Baking sheet: Perfect for smashing and roasting potatoes to crispy perfection.
• Potato masher or flat-bottomed glass: Helps gently smash potatoes for maximum crispiness.
• Pastry brush: Great for coating potatoes with oil before roasting.
• Spatula: Useful for turning and transferring potatoes during cooking.

How To Smash And Roast Fingerling Potatoes

• Boil Potatoes

Toss your fingerling potatoes into a spacious pot and flood them with chilly water. Sprinkle in a generous dash of salt for flavor. Crank up the heat and let the water bubble and dance.

• Soften Spuds

Keep the pot on a lively medium-high flame until the water goes wild with boiling. Let the potatoes simmer and soften for about 15-20 minutes. Check their tenderness by piercing with a fork – they should yield easily.

• Prep for Smashing

Once cooked, carefully drain the potatoes in a colander. Allow them to cool just enough so you can handle them without burning your fingers. They should still be warm but not scalding hot.

• Crush and Season

Place each potato on a flat surface like a cutting board. Gently press down with the bottom of a glass or a potato masher, flattening each spud into a rustic, crispy disc. Spread them out on a baking sheet.

• Crisp and Flavor

Drizzle the smashed potatoes with olive oil, then shower them with salt, pepper, and any herbs you love. Pop them into a hot oven and roast until the edges turn gloriously golden and crispy. Serve immediately and watch them disappear!

Tips For Crispy Smashed Fingerling Potatoes

• Perfectly Crispy Technique: Gently smash each potato with a fork or potato masher after boiling, creating more surface area for extra crispiness when roasting.
• Herb Infusion Magic: Sprinkle fresh rosemary, thyme, or chives over the potatoes before roasting to add incredible depth of flavor and aromatic complexity.
• Dairy-Free Delight: Swap butter for olive oil to make this recipe completely vegan and suitable for plant-based diets, without compromising on taste or texture.
• Seasoning Adventure: Experiment with different spice blends like garlic powder, smoked paprika, or cajun seasoning to give these potatoes a unique twist that suits your personal taste preferences.
• Make-Ahead Convenience: Boil and smash potatoes in advance, then store in the refrigerator. When ready to serve, simply roast for a quick and easy side dish that saves time during meal preparation.

Serve Smashed Fingerling Potatoes As A Side Or Snack

• Rustic Potato Platter: Arrange smashed potatoes on a wooden board with fresh herbs like rosemary and thyme scattered on top, creating a beautiful farmhouse-style presentation that looks effortlessly elegant.
• Dipping Delights: Serve alongside homemade aioli, herb-infused sour cream, or tangy garlic mayonnaise for guests to enjoy extra flavor and creamy accompaniments with each crispy potato bite.
• Meal Companion Magic: Pair these smashed potatoes as a stellar side dish with grilled chicken, roasted salmon, or herb-crusted steak to complete a satisfying and hearty meal that impresses everyone at the table.
• Garnish Glow-Up: Sprinkle crumbled feta cheese, chopped chives, or crispy bacon bits over the potatoes to add texture, color, and an extra layer of deliciousness that elevates the entire dish.

How To Store Smashed Fingerling Potatoes Like A Chef

• Smart Scheduling: Plan to prepare these potatoes within 2-3 days of purchasing for maximum freshness and optimal taste.
• Cooling Corner: Allow cooked potatoes to reach room temperature completely before storing in an airtight container, which prevents moisture buildup and keeps texture intact.
• Refrigeration Rule: Store leftover smashed fingerling potatoes in sealed containers for up to 4 days, ensuring they remain crisp and delicious when reheated in an oven or air fryer.
• Reheating Rescue: When ready to enjoy again, spread potatoes on a baking sheet, drizzle with olive oil, and warm at 375°F for 8-10 minutes to restore their original crispiness and flavor.

Crispy Smashed Fingerling Potatoes Recipe

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4.6 from 20 reviews

• Total Time: 55 minutes
• Yield: 5 1x

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Description

Crispy golden smashed fingerling potatoes emerge as a delightful side dish that elevates simple ingredients. Salt, herbs, and olive oil create an irresistible combination perfect for dinner companions craving something crunchy and satisfying.

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Ingredients

Scale 1x2x3x

• 1.5 lbs (680 g) fingerling potatoes (or baby potatoes)
• 3 tbsps olive oil or melted butter
• 2 cloves garlic, minced
• ¼ cup grated Parmesan (optional, for a cheesy finish)
• 2 tbsps salt (for boiling)
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• ½ tsp smoked paprika (optional, for extra flavor)
• 1 tsp fresh thyme or rosemary (or ½ tsp dried)
• Fresh parsley, for garnish

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Instructions

1. Potato Preparation: Meticulously cleanse fingerling potatoes, eliminating any soil residue or imperfections, then transfer to a roomy culinary vessel.
2. Water and Seasoning: Submerge potatoes completely in cold water, generously infusing the liquid with salt for enhanced flavor profile.
3. Boiling Process: Activate medium-high heat, transforming the water from placid to vigorously bubbling, creating an optimal cooking environment for the potatoes.
4. Cooking and Tenderness Check: Maintain robust boiling for 15-20 minutes, periodically assessing potato doneness by gently piercing with a fork – seeking a delicate, yielding texture that signals perfect cooking.
5. Cooling and Draining: Extract pot from heat source, strategically drain potatoes using a colander, allowing residual moisture to evaporate and steam to dissipate, rendering the potatoes ready for subsequent culinary techniques.

Notes

• Potato Selection: Choose small, uniform-sized fingerling potatoes for consistent cooking and appealing presentation.
• Salt Water Technique: Add enough salt to create a flavorful brine that enhances the potatoes’ natural taste during boiling.
• Tenderness Test: Check potato doneness by gently inserting a fork – it should slide in smoothly without resistance, indicating perfect texture.
• Cooling Strategy: Allow potatoes to air dry briefly after draining to prevent waterlogging and ensure crispy edges when further prepared.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 220
• Sugar: 1 g
• Sodium: 580 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 5 mg