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