Smashed Fingerling Potatoes Recipe
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.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American
Keyword: air fryer fingerling potatoes, smashed fingerling potatoes, smashed potatoes
Servings: 6 servings
Calories: 152kcal
- 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.
Calories: 152kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 783mg | Potassium: 490mg | Fiber: 3g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 23mg | Calcium: 18mg | Iron: 1mg