Extra Crispy Smashed Fingerling Potatoes with Creamy Lemon Herb Sauce is the perfect side dish for your favorite springtime meals. They have a delicious roasted texture that just gets better with a drizzle of Lemon Herbed Tahini Sauce!
I've been totally focused on springtime cooking lately! With the first day of spring and warmer weather right around the corner, I'm full steam ahead with all things sunny and warm. Passover is coming up in our home, so I'm getting ready for all the yummy recipes to welcome in this new season. If your family celebrates Easter, this Extra Crispy Smashed Fingerling Potatoes is a dish that would be perfect on that special Sunday as well!
As you may know by now, I always go to Sprouts when I'm testing a new recipe! I love that they have everything I need to make delicious vegan meals. Sprouts has an incredible produce section, affordable bulk bins, and shelves stocked with vegan brands I trust. It is truly a one-stop shop! My family is Jewish and we don't celebrate Easter, but I know so many of my friends are preparing tasty traditional meals! If you have special dietary needs or allergies, or you just want high-quality organic foods, you have to go to Sprouts.
What Are Fingerling Potatoes?
Fingerling potatoes are shorter, stubbier potatoes that are shaped like...well, fingers! They naturally grow small and narrow, and they have a unique flavor that I love. Their small size makes them cook faster, too! Fingerling potatoes are earthy and nutty with a buttery taste and a tender skin, which is why I don't peel them! They taste great with the skins on and it saves a ton of time. I love the blend of colors that you can find with Fingerling potatoes as well. Their flavor just shines when they're roasted to crispy perfection!
Crispy Smashed Fingerling Potatoes
Since this recipe is made with smaller fingerling potatoes, they're really quick to bake. I love that they feel special enough for a holiday but they're easy enough for a weeknight!
- You'll start by boiling the potatoes to get them nice, soft, and easy to smash. Don't forget to salt the water!
- Once the potatoes are fork-tender (this should only take 10-15 minutes), move them onto a baking sheet or cast iron skillet. I get perfect, crispy results with the cast iron skillet every time! Use a heavy drinking glass or a metal measuring cup to smash the potatoes until they're about ¼" thick, then drizzle them generously with olive oil and seasonings.
- Bake the smashed potatoes in a 450F oven for 20 minutes, flip them, bake for another 10 minutes, turn the oven off, and leave the potatoes in for a final 10 minutes. Keep an eye on them to avoid burning. The potatoes will be golden brown with perfect, crispy edges!
The Best Sauce for Roasted Potatoes
I am OBSESSED with the combination of crispy smashed potatoes and a creamy, herbed sauce. They pair up like a dream! This Creamy Lemon Herbed Tahini Sauce has a zesty and bright flavor that makes this dish just right for springtime. I use fresh lemon juice with tahini for a totally vegan sauce. It also has fresh garlic, dill, and mint. Doesn't that just scream springtime!?
More Potato Recipes
Vegan Tzatziki Potato Salad
Crispy Vegan & Gluten-Free Potato Latkes
Mini Hasselback Potatoes with Garlic & Herb Vegan Aioli
Lemon Olive Oil & Dill Potato Salad
Best Vegan Mashed Potatoes
Roasted Garlic-Shallot Potatoes with Creamy Dill Sauce
Extra Crispy Smashed Fingerling Potatoes with Creamy Lemon Herb Sauce (vegan, gluten-free)
- Total Time: 60
- Yield: 4-6 1x
- Diet: Vegan
Description
Extra Crispy Smashed Fingerling Potatoes with Creamy Lemon Herb Sauce is the perfect side dish for your favorite springtime meals. They have a delicious roasted texture that just gets better with a drizzle of Lemon Herbed Tahini Sauce!
Ingredients
- 1.5 pounds fingerling potatoes, rinsed clean (leave the skin on)
- ¾ cup extra virgin olive oil (1-2 teaspoons per potato)
- 2 teaspoons fine salt
- 1 ¼ teaspoon ground black pepper
- ¾ teaspoon garlic powder
- Serve with Lemon Herbed Tahini Garlic Sauce
- Garnishes: flaky sea salt, fresh herbs such as dill, parsley and/or mint
Instructions
- Preheat your oven 450 degrees Fahrenheit.
- Place fingerling potatoes in a large Dutch oven covered with water and add 1 tablespoon of salt. Bring the pot to a boil and then reduce to a simmer and cook until fork tender (about 15-20 minutes) – time will vary depending on the size of your potatoes; be careful not to overcook as they’ll fall apart when smashed. Drain and allow the potatoes to cool until you can safely handle them (about 5 minutes).
- Coat the bottom of three 12-inch cast iron skillets with some of the olive oil. Alternatively you can use one half sheet baking sheet. However, I get the crispiest results without burning the potatoes with a cast iron skillet so I highly recommend. Use a silicone brush to spread the oil evenly so it just coats the bottom of each skillet.
- Arrange potatoes onto the skillets and space out well for smashing. Use the bottom of a metal measuring cup or the bottom of a glass to press down on and smash each potato until they are ¼-inch thick. Repeat until all potatoes are smashed. It is okay if the potatoes break apart. Make sure potatoes are not touching when smashed.
- Drizzle the rest of the olive oil over each smashed potato and then season generously with the salt, pepper and garlic powder.
- Bake for 20 minutes on the middle rack then carefully flip each potato and bake another 10 minutes until golden brown with crispy edges. Watch closely toward the end to avoid burning.
- When baking is complete turn the oven off but leave the potatoes in with the oven door shut for an additional 10 minutes to crisp up even more. You can skip this step if you do not have the time.
- Serve hot right off the baking sheet or on a platter. Garnish with freshly chopped herbs and flaky sea salt if desired. Drizzle Lemon Herbed Tahini Sauce overtop or serve the sauce on the side.
Equipment
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Notes
You can also prep these ahead of time by pre-boiling the potatoes and storing them in the refrigerator once cooled. Then, the day you make this full recipe, just smash, season and roast.
Another method of smashing: Instead of smashing each potato individually you can place another rimmed baking sheet on top, then push down firmly to smash the potatoes.
This recipe uses a lot of oil so the smashed potatoes are essentially frying in the oil while roasting. You can reduce the amount of oil in this recipe for a lower-calorie option. Still delicious just not as fried/crispy.
- Prep Time: 10
- Cook Time: 50
- Category: Side Dish
Keywords: crispy smashed potatoes
This post is sponsored by Sprouts Farmers Market. All opinions are my own.
Jeanne says
Made these smashed potatoes and they were delicious and loved by my family. Will definitely be making these again!
Elaine Gordon says
Thank you so much, Jeanne! So glad you all enjoyed them! 🙂
Ashley says
When you use a cast-iron skillet are you only doing four or five at a time?
Elaine Gordon says
Yes, you have to do them in smaller batches. I use mini potatoes and can usually fit 8-10 in my 12-inch cast iron skillet. It partly depends on how much you smash them and the size of your potatoes. But, yes you will need multiple skillets if you want a lot. Just make sure they are not touching. I hope that helps! And I hope you enjoy this one. It is always a hit when I serve it 🙂