Smashed Fingerling Potatoes! Made with just 4 ingredients, these simple potatoes are incredibly delicious served alone or with a dipping sauce.
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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.
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.
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
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.
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.
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.
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!
Smashed Fingerling Potatoes
9 comments
thekitchenprep
@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!
Anonymous
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.
Anonymous
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.
Sally
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!
thekitchenprep
@Mary – Actually, I hadn't seen this recipe! Great minds think alike. 🙂
Mary
Idea comes from here: http://drizzleanddip.com/2013/06/05/roasted-smashed-new-potatoes-with-parmesan
thekitchenprep
@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! 🙂
Jane Crawford
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.
bmayer
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.