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Golden brown crispy smashed fingerling potatoes seasoned with rosemary and garlic on a parchment-lined baking sheet.
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Smashed Fingerling Potatoes

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 4 servings
Calories: 210kcal

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.