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Posted: 12/12/24
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Deliciously crispy smashed fingerling potatoes that are baked in the oven to perfection. They are buttery the inside, and gorgeously crisp on the outside. Best of all, you only need a few simple ingredients to make them! Add to weeknight meals as a side dish, or serve as an appetizer for holiday meals or gatherings!
I love a carb. And when it comes to adding sides to a meal, potatoes are the front runner. I love crispy sweet potatoes, and I even love throwing potatoes right into the main dish, like with my garlic butter steak and potatoes.
When it comes to kicking meals up a notch, these smashed fingerling potatoes are out of this world. They’re melt in your mouth good, and get perfectly crisp in the oven. It’s sort of like the adult version of french fries.
While I occasionally serve smashed fingerling potatoes with weeknight meals, I love making these as game day appetizers, or as part of a Thanksgiving or Christmas meal! It’s a crowd pleasing recipe no one can turn down.
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Ingredient Notes
- Fingerling potatoes – As the name suggests, fingerling potatoes are small, oblong, and have thin skin. They are fantastic for baking in the oven because the skin crisps up easily. They come in a variety of colors, including yellow, red, and purple. All colors work great in this recipe!
- Butter or ghee – While butter works great in this recipe, you can also use ghee. Ghee is butter with all the milk solids removed. Some brands are certified lactose free. It’s just like butter, but can be stored at room temperature.
- Garlic powder – Because fresh garlic can burn easily at high temperatures, garlic powder is best in this recipe. Toss the potatoes in garlic before smashing them.
See recipe card for full information on ingredients and quantities.
Substitutions
Fingerling potatoes: This recipe also works with most baby or creamer potatoes, including yellow and red baby potatoes. You might need to reduce the cooking time slightly since the potatoes are a little smaller in size.
Butter: Want to make this dairy free? Just swap the butter for olive oil.
Garnish: Use whatever herbs you have on hand, including fresh thyme or rosemary. You can also add a little bit of Parmesan cheese or a pinch of red pepper flakes for a little heat!
How to Make Smashed Fingerling Potatoes
1. Boil: Place the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and cook the potatoes in the boiling water until soft and fork tender, about 15 minutes. Drain the potatoes in a colander and pat with a paper towel until dry. This helps them get nice and crispy!
2. Prep: Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
3. Coat: Place the potatoes in a large bowl and add the melted butter, 1 tablespoon of olive oil, salt, garlic, and pepper. Use your hands or a soft spatula to mix the potatoes until evenly coated.
4. Smash: Place the potatoes on the prepared baking sheet. Grab a large drinking glass and brush the bottom of the glass with a little olive oil. Gently smash each fingerling potato with the bottom of the drinking glass until about ¼-inch thick.
5. Bake: Brush the tops of the smashed potatoes with the remaining 1 tablespoon olive oil. Bake for 30-35 minutes, or until golden and crispy. Garnish with fresh parsley if desired!
Cooking Tips
- Let them dry. Let the potatoes sit in the colander for a few minutes to drain and dry off. Use a paper towel to pat completely dry. This helps the potatoes crisp up in the oven!
- Give them room: Let the potatoes have plenty of room to cook. Make sure the potatoes don’t overlap so they roast evenly.
- Smash gently. Use the bottom of a glass or mason jar and have fun with it! Smash with care, and try to get them 1/4 – 1/2 inch thick so they cook evenly.
- Let bigger potatoes cook longer. If you have some bigger potatoes that need a little more time in the oven, remove the smaller potatoes from the pan and let the bigger ones continue to cook.
- Want them extra crispy? Once cooked, brush the smashed potatoes with an extra tablespoon of olive oil and broil them for an additional 1-2 minutes.
FAQs
What are fingerling potatoes?
Fingerling potatoes are a variety of small, narrow, and elongated potatoes that resemble fingers, hence their name. They typically are 2-4 inches in length, and come in a variety of colors, including yellow, red, and purple. They are known for their slightly nutty and buttery flavor.
Can you eat the skin of fingerling potatoes?
Yes, you can eat the skin of fingerling potatoes! They have a thin and tender skin that crisps up easily in the oven. The skin is rich in nutrients, including fiber, vitamins, and antioxidants.
What’s the difference between mashed and smashed potatoes?
Mashed potatoes are potatoes that have been peeled, boiled, and mashed thoroughly into a creamy texture. Milk or cream is typically added to create a velvety consistency. Smashed potatoes, on the other hand, are smaller potatoes that are boiled with the skin on, then smashed individually into a thin layer before cooking in the oven. Minimal ingredients are added, like oil, garlic, or herbs to enhance the flavor.
How to Serve
I consider smashed fingerling potatoes to be a bit like grown up french fries. They go with so many main dishes, and can even be served as a crowd-pleasing appetizer for game days, holiday parties, and gatherings! Here are some of my favorite main dishes that pair well with this recipe:
Storage
While these potatoes are best eaten same day, you can store any leftovers in the refrigerator for up to 4 days. To reheat, place them in the oven at 375°F, about 5-7 minutes. You can also easily reheat them in the air-fryer until warm.
More Healthy Side Dishes
- Crispy Roasted Sweet Potatoes
- Sheet Pan Roasted Vegetables
- Instant Pot Brown Jasmine Rice
- Classic House Salad Recipe
Smashed Fingerling Potatoes
Deliciously crispy smashed fingerling potatoes that are baked in the oven to perfection. They’re buttery on the inside, and gorgeously crisp on the outside. Best of all, you only need a few simple ingredients to make them! Add to weeknight meals as a side dish, or serve as an appetizer for holiday meals or gatherings!
Prep: 10Cook: 50Total: 1 hour
Ingredients
- 1 ½ lbs fingerling potatoes
- ¾ teaspoon fine sea salt (plus more for salting the water)
- 2 tablespoon butter or ghee
- 2 tablespoons olive oil, divided
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- fresh parsley, minced (optional)
Instructions
- Boil: Place the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and cook the potatoes in the boiling water until soft and fork tender, about 15 minutes. Drain the potatoes in a colander and pat with a paper towel until dry. This helps them get nice and crispy!
- Prep: Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Coat: Place the potatoes in a large bowl and add the melted butter, 1 tablespoon of olive oil, salt, garlic, and pepper. Use your hands or a soft spatula to mix the potatoes until evenly coated.
- Smash: Place the potatoes on the prepared baking sheet. Grab a large drinking glass and brush the bottom of the glass with a little olive oil. Gently smash each fingerling potato with the bottom of the drinking glass until about ¼-inch thick.
- Bake: Brush the tops of the smashed potatoes with the remaining 1 tablespoon olive oil. Bake for 30-35 minutes, or until golden and crispy. Garnish with fresh parsley if desired!
Notes
- Need this to be dairy free? Just swap the butter for olive oil!
- Fingerling potatoes come in a variety of colors, including yellow, red, and purple. All of the colors work great in this recipe!
- Cooking times will vary depending on the size of your potatoes. You may need to cook the potatoes for a little longer in the oven depending on how crispy you want them.
- This recipe also works with creamer potatoes, including yellow and red baby potatoes.
- Don’t overthink the smashing. If a few little pieces fall apart—no biggie! It all tastes great once baked. You can use the bottom of a large drinking glass, mason jar, or ramkin to smash the potatoes. Make sure to smash them gently into an even layer.
Recipe by: Noelle Tarr / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa
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