Sometimes you just need a side dish with a serious crunch. These crispy smashed fingerling potatoes deliver that satisfying texture every single time. They are the ultimate comfort food for a chilly evening. You only need a few simple pantry staples to start.
They make any weeknight dinner feel special. You will love how easy they are to prepare. The centers stay soft while the edges get golden. It is the perfect balance of textures for your plate.
Why This Recipe Is a Winner
Making crispy smashed fingerling potatoes is perfect for busy fall evenings. This recipe is a winner because it uses a two-step cooking method. Boiling makes them tender while roasting creates a shatteringly crisp crust. Your family will love the savory garlic and rosemary aroma.
It is also a very budget-friendly option for large families. You can easily scale this recipe up for holiday gatherings. It feels fancy but requires very little actual hands-on time. This is a reliable crowd-pleaser for any occasion.
How to Make Crispy Smashed Fingerling Potatoes
The process is simple and very rewarding. You start by simmering the potatoes until they are fork-tender. Then, you flatten them to create more surface area. This extra surface area is the secret to maximum crunch. Even beginner cooks can master this technique on the first try.
Simple Ingredients
These ingredients are likely already in your kitchen pantry. Fresh herbs make a big difference in the final flavor.
- 1.5 lbs fingerling potatoes
- 1 tablespoon kosher salt (for boiling water)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon flaky sea salt
- 0.5 teaspoon freshly ground black pepper
- 2 teaspoons fresh rosemary, finely chopped
- 2 cloves garlic, minced
Step-by-Step
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a rimmed baking sheet with parchment paper.
- Place fingerling potatoes in a large pot and cover with cold water by 1 inch. Add kosher salt.
- Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes until potatoes are fork-tender.
- Drain the potatoes thoroughly and allow them to air-dry for 5 minutes to remove excess surface moisture.
- Distribute potatoes across the prepared baking sheet. Using a heavy glass or potato masher, apply vertical pressure to each potato until flattened to a thickness of approximately 0.5 inches.
- Drizzle olive oil evenly over the smashed potatoes.
- Season with sea salt, black pepper, rosemary, and minced garlic.
- Roast in the preheated oven for 20 to 25 minutes, flipping the potatoes at the halfway mark, until the edges reach a deep golden brown and crispy texture.
- Serve immediately to maintain structural crispness.
Best Ways to Enjoy It
Serve these warm alongside a juicy roast chicken or steak. They also pair beautifully with a fresh garden salad. For a cozy weekend dinner, add a dollop of sour cream. Set the table and enjoy these with your favorite people tonight. They are best served immediately from the oven.
Storage & Reheating
Keep your crispy smashed fingerling potatoes in an airtight container. They will stay fresh in the fridge for three days. To keep them crunchy, reheat them in the oven. Set it to 350°F for about ten minutes. Avoid using the microwave because it makes them soft. An air fryer also works great for reheating.
Tips for Best Results
- Dry the potatoes thoroughly after boiling to ensure they get crispy.
- Don’t crowd the baking sheet or the potatoes will steam instead of roast.
- Use dried thyme if you do not have fresh rosemary on hand.
- Boil the potatoes earlier in the day to save time at dinner.
- For Thanksgiving, double the batch because they disappear very quickly.
- Sprinkle a little parmesan cheese during the last five minutes of roasting.
- Apply steady pressure when smashing to keep the potatoes in one piece.
- Flip them gently halfway through to get both sides perfectly golden.
Easy Flavor Ideas
- Swap the rosemary for smoked paprika for a bold, smoky flavor.
- Use vegan butter instead of olive oil for a richer taste.
- Add fresh lemon zest after roasting for a bright spring twist.
- Top with chopped chives and bacon bits for a loaded potato style.
Common Questions
Can I use regular potatoes instead?
Yes, you can use small red or gold potatoes. Just ensure they are small enough to smash easily. Larger potatoes may fall apart too much during the process.
Will my kids eat these?
Most kids love these because they are similar to thick fries. You can leave the rosemary off half the tray if they are picky. The crunchy edges are always a hit with little ones.
How do I know when they are done?
Look for deep golden brown edges and a firm texture. They should feel stiff and crunchy when you lift them. The garlic will smell toasted but not burnt.
I hope these crispy potatoes bring a little extra warmth to your family table. They are such a simple way to make dinner feel special. Happy cooking!
— Alex
Ingredients
- 1.5 lbs fingerling potatoes
- 1 tablespoon kosher salt (for boiling water)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon flaky sea salt
- 0.5 teaspoon freshly ground black pepper
- 2 teaspoons fresh rosemary, finely chopped
- 2 cloves garlic , minced
Instructions
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a rimmed baking sheet with parchment paper.
- Place fingerling potatoes in a large pot and cover with cold water by 1 inch. Add kosher salt.
- Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes until potatoes are fork-tender.
- Drain the potatoes thoroughly and allow them to air-dry for 5 minutes to remove excess surface moisture.
- Distribute potatoes across the prepared baking sheet. Using a heavy glass or potato masher, apply vertical pressure to each potato until flattened to a thickness of approximately 0.5 inches.
- Drizzle olive oil evenly over the smashed potatoes.
- Season with sea salt, black pepper, rosemary, and minced garlic.
- Roast in the preheated oven for 20 to 25 minutes, flipping the potatoes at the halfway mark, until the edges reach a deep golden brown and crispy texture.
- Serve immediately to maintain structural crispness.
