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.

Smashed Fingerling Potatoes

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Recipe

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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)

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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, NTP, CPT

Find it online: https://coconutsandkettlebells.com/smashed-fingerling-potatoes/