Why You’ll LOVE This Smashed Potatoes Recipe
What are Fingerling Potatoes?
Fingerling Potatoes are a heritage potato which grow smaller than the average potato, they are about 2 to 4 inches long. They are an elongated finger like shape (hence the name) that grow in various colors. Fingerling potatoes have thin skins and when cooked are super fluffy, slightly sweet, and very rich in flavor.
Let’s Make Them Together!
Ingredients For Smashed Fingerling Potatoes
- Large Saucepot
- Colander (for draining)
- Large Baking Sheet
- A Smasher: I used a heavy glass but you can also use a large fork, potato masher, and even a meat tenderizer.
How to Make Smashed Fingerling Potatoes
PREHEAT OVEN AND PREP POTATOES. Lightly scrub and clean the potatoes before tossing them into a large pot with cold salted water.
PARBOIL POTATOES. Bring them to a boil and cook until fork tender. Remove them from the water and allow them to release steam for 5 minutes. Place them back in your pot to coat with half of the olive oil.
SMASH. Place potatoes on the prepped baking sheet and pierce them with a knife (this helps evenly smash them). Gently press and smash each one with the bottom of a glass, large fork, or potato masher. Drizzle the remaining olive oil on the smashed potatoes.
SEASON with salt, pepper, garlic powder, onion powder, and red pepper flakes.
BAKE in the oven until they are golden brown and crispy. You will have to flip them half way through the baking time so both sides of the potatoes become crispy. If they are not crispy enough, you can always broil them on low for a few minutes (but watch them carefully, they can burn quickly).
GARNISH with green onion, flaky sea salt, and more red pepper flakes.
SERVE IMMEDIATELY and don’t forget a dipping sauce on the side, I always make my horseradish aioli for this recipe. More recommendations below!
Any leftover Smashed Fingerling Potatoes should be stored in an airtight container and in the refrigerator for up to 3 days. I do not recommend freezing.
4 Tips For Super Crispy Smashed Potatoes
- Use equal sized potatoes (whenever possible) to ensure even baking.
- Bake your smashed potatoes in a single layer with space between them. This gives the heat and air space to circulate around the smashed potatoes. If they are overlapping or touching, those areas of the potatoes will not crisp up.
- Flip them halfway through the bake time. This will give them addicting crispiness on both sides.
- Still not crispy enough?! Broil your fingerling potatoes on low for a few minutes to brown them up even more.
Use your favorite dipping sauce or try one of mine: Horseradish Aioli, Yogurt Dill Sauce, Sriracha Aioli, Blackberry BBQ Sauce, Carolina Gold BBQ Sauce, Hot Honey Sauce, Chipotle Southwest Sauce, and Apple Butter BBQ Sauce.
Season with your favorite seasonings. Cajun, lemon pepper, ground paprika, red pepper flakes, are all great options. You can even use fresh herbs like thyme, cilantro, chives, or rosemary.
Sprinkle with cheese, like freshly grated parmesan or asiago cheese.
Substitute for other potatoes. Baby redskins and petite potatoes are the best. Side note, larger potatoes tend to not crisp up as taste as good as the smaller potatoes and they require more cook/bake time.
Frequently Asked Questions About Smashed Potatoes (FAQ’s)
What to Serve With Smashed Fingerling Potatoes
- Smoked Pulled Pork
- These Blackened Pork Chops are the best! I cook it in my cast iron skillet on the stove as the smashed potatoes bake.
- Chicken Wings- plain, soy garlic, salt and pepper, honey lemon pepper, garlic butter parmesan
- Pesto Crusted Salmon
- Sliders- BBQ pork, chicken bacon ranch, cheesy ground beef, baked cod fish
- Garlic Basil Chicken
- Greek Yogurt Chicken
- Cajun Chicken Thighs
- Rosemary and Thyme Chicken Thighs
More Side Dishes You Might Enjoy
Smashed Fingerling Potatoes
- large pot
- baking sheet;
- smasher; large glass, fork, potato masher, or meat cleaver
- 1 ½ pounds fingerling potatoes; or other small varieties of potatoes
- ¼ cup extra virgin olive oil
- 2 teaspoons salt; or to taste preference (for boiling water and seasoning)
- 1 teaspoon black pepper; or to taste preference
- 1 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes; optional
- ¼ cup green onions; chopped
- dipping sauce*
- Preheat oven to 450 °F
- Rinse and lightly scrub the fingerling potatoes under cool water to remove dirt and debris.
- Place the potatoes in a large pot and add water until they are submerged in about 2 inches of cold water.
- Add 1 teaspoon of salt to the water and bring to a boil. Allow the potatoes to simmer and cook for 15 to 20 minutes or until fork tender.
- Remove from heat and drain the fingerling potatoes from the water in a colander. Allow them to cool for 5 minutes.
- Toss the potatoes back in the pot, add 2 tablespoons of extra virgin olive oil, and toss to coat. Allow to cool for 5 more minutes.
- Transfer potatoes to a baking sheet and pierce each one with a knife prior to smashing (this helps them to smash more evenly).
- Using the bottom of a glass, a fork, or even a potato masher, lightly smash the fingerling potatoes until they are about a ½ inch thick.
- Brush with the remaining 2 tablespoons of extra virgin olive oil and season with salt, black pepper, garlic powder, onion powder, and red pepper.
- Bake in the oven for 10 minutes and flip the smashed fingerling potatoes over. Continue baking for 15 more minutes or until they are golden brown and crispy.
- Remove from oven. Garnish with green onion, salt, red pepper flakes and serve with a side of dipping sauce*.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.