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.
Servings: 6 servings
Calories: 152kcal
Ingredients
- 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
Instructions
- 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.
Notes
Dipping Sauces : Ketchup, sour cream, mustard, or any of the sauces in my homemade sweet potato fries post are great options!
Nutrition
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