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    Home » Appetizers

    Smashed Fingerling Potatoes

    Published: Feb 21, 2014 · Modified: Mar 6, 2023 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Smashed Fingerling Potatoes! Made with just 4 ingredients, these simple potatoes are incredibly delicious served alone or with a dipping sauce.

    Smashed Fingerling Potatoes on a white platter topped with chopped basil.

    This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

    Sure, mashed potatoes are good... but have you tried roasted, smashed potatoes?

    This simple side dish of Smashed Fingerling Potatoes is one that you'll find yourself making over and over again!

    Dainty little fingerling potatoes are boiled until they're softened, then smashed and roasted until golden and crisp around the edges. Garlic-infused olive oil gives them a hint of savory flavor and an intoxicating aroma.

    Topped with a sprinkle of sea salt and fresh herbs, these are the easiest side dish for just about every occasion, from weeknight dinners to holiday gatherings.

    Looking for more potato side dish recipes? Check out my Hasselback Potatoes, Duchess Potatoes or Boursin Mashed Potatoes!

    This recipe is naturally gluten-free, dairy-free and vegan.

    Jump to:
    • What are fingerling potatoes?
    • Ingredients
    • Instructions
    • Recipe FAQ's
    • Variations & Substitutions
    • Smashed Fingerling Potatoes

    What are fingerling potatoes?

    Fingerling potatoes are naturally small, long potatoes that have, well, a finger-like shape! They are thin-skinned with a medium waxy interior that bakes up buttery and soft.

    They can be roasted, boiled or baked.

    Ingredients

    • Fingerling potatoes. This method also works well with other small, thin-skinned potatoes.
    • Olive oil
    • Garlic cloves 
    • Sea salt
    • Fresh basil chopped (optional)

    Instructions

    Preheat the oven to 450°F. Place the potatoes in a large pot and fill with water until they're just covered.

    Bring to a boil over high heat, then reduce heat slightly and simmer for 15-20 minutes or until the potatoes can be pierced with a fork but still have a little resistance.

    Meanwhile, place the smashed garlic cloves and oil in a microwave-safe cup (I use a measuring cup with a spout for easy pouring) and cook for about 30-40 seconds on high or until the garlic is fragrant.

    Remove from the oven and allow the oil to sit until ready to use; this will continue to infuse the oil with the garlic flavor.

    Carefully drain the potatoes. Using a clean kitchen towel or parchment paper, cover each potato and give it a light "smash" with a heavy bottomed pot or the bottom of a drinking glass (or, your hand, once the potatoes are cool enough to touch).

    Tip: Don't smash the potatoes too hard, you want them to somewhat maintain their shape.

    Prepare a baking pan by drizzling a little bit of infused oil on the bottom and rubbing to coat. Place smashed potatoes onto the pan. Pour about 1 teaspoon of oil over each potato. Sprinkle smashed potatoes with sea salt.

    Smashed Fingerling Potatoes on a baking pan to show texture after roasting.

    Roast for about 20-25 minutes or until the potatoes are golden and crisp around the edges.

    Remove from the oven and top with fresh chopped basil or other herbs if desired.

    Serve hot.

    Recipe FAQ's

    Can smashed potatoes be made ahead?

    Yes. The potatoes can be boiled and smashed ahead of time. Place them on a baking pan and refrigerate until ready to top with oil and roast.

    How do I reheat smashed potatoes?

    Place the potatoes on a baking sheet. Broil them in the oven for about 2-3 minutes until they're heated and sizzling. You can also reheat them in the air fryer at 390-400°F for 3-4 minutes.

    Can smashed potatoes be frozen?

    Yes! Cooked potatoes freeze well. Simply place the cooled potatoes on a baking pan and "flash freeze" for 2-3 hours or until they're solid, then remove and place in a freezer-safe zip top bag or container and store in the freezer for up to 3 months.

    An overhead shot of smashed fingerling potatoes on a plate and white serving dish.

    Variations & Substitutions

    Try these delicious variations!

    • Sprinkle the potatoes with a bit of Parmesan cheese before baking.
    • Try topping the roasted potatoes with different herbs such as basil, parsley or rosemary.
    • Drizzle with a bit of truffle finishing oil for fancy smashed potatoes.
    • Sprinkle chopped, cooked bacon over top for a smoky addition.
    • Serve with a creamy dipping sauce, like my Bacon Aioli.

    Diet-Specific Substitutions

    This recipe is naturally gluten-free, dairy-free and vegan, making it a great side dish for any gathering!

    A fork cutting into a roasted, smashed fingerling potato on a white plate.

    Smashed Fingerling Potatoes on a white platter topped with chopped basil.

    Smashed Fingerling Potatoes

    The Kitchen Prep
    Smashed Fingerling Potatoes! Made with just 4 ingredients, these simple potatoes are incredibly delicious served alone or with a dipping sauce.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Appetizer, Side Dish
    Cuisine American
    Servings 12 potatoes

    Ingredients
      

    • 24 ounce bag of fingerling potatoes
    • ⅓ cup olive oil
    • 2 large garlic cloves smashed
    • ½ teaspoon sea salt
    • 2 tablespoons fresh basil chopped

    Instructions
     

    • Preheat oven to 450°F. Place the potatoes in a large pot and fill with water until they're just covered.
    • Bring to a boil over high heat, then reduce heat slightly and simmer for 15-20 minutes or until the potatoes can be pierced with a fork but still have a little resistance.
    • Meanwhile, place the smashed garlic cloves and oil in a microwave-safe cup (I use a measuring cup with a spout for easy pouring) and cook for about 30-40 seconds on high or until the garlic is fragrant.
    • Carefully drain potatoes. Using a clean kitchen towel or parchment paper, cover each potato and give it a light "smash" with a heavy bottomed pot or the bottom of a drinking glass. Don't smash too hard, you want it to somewhat maintain its shape.
    • Prepare a baking pan by drizzling a little bit of infused oil on the bottom and rubbing to coat. Place smashed potatoes onto the pan. Pour about 1 teaspoon of oil over each potato. Sprinkle smashed potatoes with sea salt.
    • Roast for about 20-25 minutes or until the potatoes are golden and crisp around the edges. Remove from oven and top with fresh chopped herbs.
      Serve hot.

    Notes

    Variations
    • Sprinkle the potatoes with a bit of Parmesan cheese before baking.
    • Try topping the roasted potatoes with different herbs such as basil, parsley or rosemary.
    • Drizzle with a bit of truffle finishing oil for fancy smashed potatoes.
    • Sprinkle chopped, cooked bacon over top for a smoky addition.
    • Serve with a creamy dipping sauce, like my Bacon Aioli.
    This recipe is naturally gluten-free, dairy-free and vegan, making it a great side dish for any gathering!
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    Reader Interactions

    Comments

    1. bmayer says

      February 22, 2014 at 2:15 pm

      I make these potatoes a lot, but I like your tip of covering with parchment before smashing....I'll try that next time.
      As far as caffeine goes: we switched to "half-caff" coffee,(easy!) a while ago, then caffeine free green tea.....just not the same morning fix! We are back to FULL ON HIGH TEST Caffeine coffee. As addictions go, I figure it could be worse, so I am happily guilt free as I enjoy my coffee, while I write this.

      Reply
    2. thekitchenprep says

      February 22, 2014 at 2:27 pm

      @bmayer - I've made these before without using the parchment & ended up with a lot of potato mess stuck to the bottom of the glass I was using to smash them. Live & learn! 😉 I am totally jealous of your caffeinated morning. I feel a teeny tiny bit more awake this morning, so maybe it's starting to get easier. I think. Enjoy your cup! 🙂

      Reply
      • Jane Crawford says

        February 03, 2015 at 2:54 am

        We did 75%/25% caffeine to decaf to start. Then went 50/ 50. After a couple weeks of 50/ 50 we made the big switch. No headaches. Don't try it cold turkey 🙂 Good luck.

        Reply
    3. Mary says

      January 26, 2015 at 12:01 am

      Idea comes from here: http://drizzleanddip.com/2013/06/05/roasted-smashed-new-potatoes-with-parmesan

      Reply
    4. thekitchenprep says

      January 27, 2015 at 3:06 am

      @Mary - Actually, I hadn't seen this recipe! Great minds think alike. 🙂

      Reply
    5. Sally says

      January 29, 2015 at 7:59 pm

      Yummmmmmmmmmmm! I do believe I'll combine your recipe and the one Mary had tagged - adding parmesan to your recipe. Cheese is always a good thing! Thank you for the yummy idea for dinner tonight!

      Reply
    6. Anonymous says

      February 13, 2015 at 4:47 am

      Love the smashed potatoes! I added a dollop of sour cream to each one then sprinkled with fresh chopped sage.
      Re coffee -- I cut back gradually over a 6-week period then quit completely. After about 2 weeks of being grumpy, I found my energy levels rose, my sleep was more sound, and my general health improved. Nowadays, I occasionally drink green tea if I need a lift, but I'm no longer addicted.

      Reply
    7. Anonymous says

      April 10, 2015 at 5:37 am

      These look so good. Why on earth would you give up coffee? It has anti-oxidants and it is a mood elevator and laxative, and increases your mental sharpness. Drinking it all day might be harmful, but I think one or two cups in the morning is a good thing.

      Reply
    8. thekitchenprep says

      April 10, 2015 at 11:12 am

      @Jane Crawford - Good tip!

      @Anonymous - Yes! Once I got accustomed to it, it wasn't bad at all. Glad you were successful!

      @ Anonymous - Thank you! To tell you the truth, the only reason I gave up coffee was because I found out I was pregnant. I hadn't shared it yet at the time I wrote this post! It wasn't so bad once I got used to herbal teas. Once I had the baby, I did start drinking a little bit of caffeine once again to help me out after those sleepless nights!

      Reply

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