Crispy smashed fingerling potatoes make for the perfect side dish for any occasion. With a crunchy exterior and a soft and tender inside, these little potatoes are where mashed potatoes meet french fries.
There are so many ways to make potatoes. There's mashed, sautéed, fried, baked, twice baked, etc. The list goes on, but my favorite way to enjoy potatoes has to be smashed.
Not only are they fun to make but they also are always a crowd hit with their crispy skins and soft middle. Not to mention you can spice them up practically however you want!
Check out my cauliflower mashed potatoes and homemade sweet potato fries for more potato side dishes.
Why You'll Love This Recipe
- Easy to make
- Crispy outside with a soft inside
- Makes for a great appetizer or side dish
- Made with simple ingredients
- Super customizable
- Gluten free and dairy free
What Are Smashed Potatoes
Smashed potatoes are exactly what they sound like. You take cooked small potatoes and smash them down so they flatten out. No need to run out to buy a potato masher, you can simply use a glass or can. Once you season them up with fresh herbs, you bake them in the oven and the skins get nice and crispy while the middle of the potato is soft.
Ingredients and Substitutions
- Fingerling potatoes - These are the smaller potatoes found at the grocery store. They're about the size of a golf ball and are longer than they are wide, similar to fingers! You can also use baby potatoes too.
- Olive oil - Drizzled over the smashed potatoes before they're baked in the oven. Any type of oil will work like avocado oil or coconut oil.
- Garlic - Powdered garlic, minced, or fresh will work in this recipe.
- Oregano - Adds a hint of Italian seasoning to the potatoes. Thyme is a great alternative or a blend of Italian seasonings.
- Paprika - This is my favorite seasoning to add to potatoes. It adds a little smokiness which pairs super well with the potatoes.
How to Make Smashed Fingerling Potatoes
You will need a pot, large sheet pan, and a glass or cup with a flat bottom.
Step 1 : Boil the potatoes. This is how we ensure the potatoes are going to be nice and soft on the inside. By boiling the potatoes first, they are already cooked through so their only job in the oven is to get nice and crispy.
Step 2 : Smash the potatoes. After the potatoes have boiled, drain them and spread them out in a single layer on a baking sheet while still warm. Use the bottom of a glass cup, or really anything with a flat bottom, and gently press down on each potato. The skin on the potato will break as you press down which is okay. Try to make sure each potato is about the same level of thickness.
Step 3 : Drizzle with oil. In a separate bowl, add the olive oil, garlic powder, oregano, paprika, pepper, and sea salt. Mix well to distribute and drizzle over top of the smashed potatoes.
Step 4 : Bake! Allow the potatoes to get nice and crispy golden brown in the oven. Serve while warm either by themselves or with a dip.
If you want to serve these crispy potatoes as an appetizer, I recommend serving them alongside a few dipping sauces. Ketchup is always a must with potatoes as is sour cream. All of the sauces in my homemade sweet potato fries post would be great with these potatoes.
There are a bunch of ways you can spice up this smashed potato recipe:
- Sprinkle some parmesan cheese over the potatoes before baking them in the oven.
- Drizzle some garlic butter or browned butter right as the potatoes come out of the oven to level them up a notch.
- Season the potatoes with cinnamon for a little sweetness and then drizzle them with hot honey before serving.
How to Store
Store leftover crispy smashed potatoes in an airtight container. They will keep for up to 5 days in the fridge. When ready to enjoy, use a toaster oven or pop them back into the oven for a few minutes to get them nice and crispy again.
- Make sure the potatoes boil until they become soft. You're basically pre-cooking the potatoes before the go into the oven to get crispy. They should be fork tender for maximum crispiness.
- Only smash the potatoes down to about ½ inch in thickness. If they're too thin they won't stay soft on the inside and if they're too thick they won't have that crispy skin.
- Try to make sure each potato is about the same thickness when smashed. This is so that they cook evenly in the oven.
Frequently Asked Questions
They are much smaller than regular, rustic potatoes and have a oblong shape similar to fingers. They have a tender skin with a creamy texture in the middle when baked.
Fingerling potatoes are variety of potato from baby potatoes. However, they both have a similar look and taste.
Yes, prepare the potatoes as directed but instead of baking them in the oven, pop them in the air fryer at 400 F for 7 minutes.
Check out these recipes for more appetizers:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Smashed Fingerling Potatoes
- 1.5 lb fingerling potatoes - or baby potatoes, washed
- 3 tablespoon olive oil - any oil will work
- 2 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon black pepper
- Place the fingerling potatoes in a large pot with water and boil for at least 20 minutes until they’re soft and tender. You can test one by pressing it with the back of a fork, if the potato easily gives in, the potatoes are ready, but if it feels hard then they need to boil for a few more minutes.
- Preheat oven to 400 F. Drain the potatoes and spread them out in an even layer on a sheet pan. Leave about 2 inches in between each potato. Use the bottom of a cup or jar to press down on each potato to “smash” them into a flat shape about ½ inch in thickness.
- In a separate cup, mix together the olive oil, sea salt, garlic powder, paprika, oregano, and black pepper. Drizzle the oil over top of each smashed potato.
- Bake the potatoes in the oven for 30 - 40 minutes until the skins get nice and crispy and golden brown. Serve the potatoes warm and enjoy! See notes below for recommended dipping sauces.
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