Smash your potatoes and bake them to golden brown perfection to create this fan-favorite side dish for basically any meal. Both crispy and salty, these fingerlings also make for an addictive (and likely more nutritious) appetizer or snack!
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. Whether you celebrate Easter or Passover, these easy smashed potatoes are the yummiest way to welcome in the new season.
Boiled first to soften the inside and then roasted to crisp up the outside, these fingerlings are both creamy and crunchy all at once. These definitely rival my crispy sweet potato fries as one of my all-time favorite potato sides!
Why You'll Love these Crispy Smashed Fingerling Potatoes
- The best texture combo: creamy on the inside and crisp on outside.
- Easy (and fun!) to prepare: boil, smash, bake and serve!
- Kid-friendly: a dish the whole family will enjoy.
- Versatile: serve as an appetizer, side dish or even a stand-alone finger food snack.
- Simple ingredients: just 5 ingredients including the seasonings.
- Naturally vegan and gluten free!
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 just 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 that 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!
Ingredients
- Fingerling potatoes
- Extra virgin olive oil
- Fine salt
- Ground black pepper
- Garlic powder
- Lemon herb tahini sauce for dipping (optional)
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!
How to Make Crispy Smashed Fingerling Potatoes
Since this recipe is made with smaller fingerling potatoes, they're easy to smash and quick to bake. I love that they feel special enough for a holiday but they're easy enough for a weeknight!
1. Preheat oven to 450˚F.
2. Parboil the fingerling potatoes. Place the fingerlings in a large Dutch oven covered with water and add 1 tablespoon of salt. Bring the water to a boil and then reduce to a simmer and cook until fork tender (about 15-20 minutes depending on the size of your potatoes). Be careful not to overcook them as they'll fall apart when smashed.
3. Drain the water and allow the fingerlings to cool. After about 5 minutes you should be able to safely handle them.
4. Brush olive oil onto the bottom of the skillet or pan. Coat the bottom of a cast iron skillet or half sheet baking sheet with olive oil. I get the crispiest results while not burning the potatoes using a cast iron skillet (I usually use three skillets at once!) so I highly recommend that.
5. Arrange the fingerlings onto the skillet or pan and smash. Space them out so the potatoes are not touching when smashed. Use the bottom of a glass or metal measuring cup to smash each potato until they are ¼-inch thick. It is okay if some of the potatoes break apart.
6. Season the smashed potatoes. Drizzle the rest of the olive oil over each smashed potato and then season generously with salt, pepper and garlic powder.
7. Bake the smashed potatoes. Bake for 20 minutes on the middle rack, then carefully flip each potato and bake for an additional 10 minutes until golden brown with crispy edges. Watch closely toward the end to avoid burning.
8. Make them extra crispy (optional). Turn off the oven but leave the potatoes in with the oven door shut for an additional 10 minutes to crisp them up even further (if you have the time).
9. Serve hot. Garnish with freshly chopped herbs and flaky sea salt if desired and serve immediately.
Recipe Tips
Make ahead of time: You can prep these ahead of time (up to 1-2 days) by pre-boiling the potatoes and storing them in the refrigerator once cooled. Then on the day you serve, 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.
Adjust the amount of oil if desired: This recipe uses a lot of oil so the smashed potatoes are essentially frying in it while roasting. You can reduce the amount of oil for a lower-calorie option and it will still be delicious but just not as crispy.
Storage and Reheating
Store leftover potatoes in an airtight container for up to 5 days in the refrigerator. Reheat in the oven at 350˚ for about 10 minutes for best results in terms of maintaining its crispiness. You can microwave it as well but the potatoes will soften in the process.
The Best Sauce for Smashed Fingerlings
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!?
Serving Suggestions
If serving as a side to a main dish, consider topping them with rosemary or thyme and serve alongside a roasted vegetable quinoa bowl or black bean veggie burger.
They also pair wonderfully with soups such as cream of mushroom soup or carrot ginger soup.
Or if serving as an appetizer or snack, dip them in vegan sour cream or top them with vegan pesto or a creamy cilantro lime sauce!
More Potato Recipes
Crispy Vegan & Gluten-Free Potato Latkes
Mini Hasselback Potatoes with Garlic & Herb Vegan Aioli
Lemon Olive Oil & Dill Potato Salad
Roasted Garlic-Shallot Potatoes with Creamy Dill Sauce
Crispy Air Fryer Hash Browns (made from frozen shredded potatoes)
Extra Crispy Smashed Fingerling Potatoes
- Total Time: 60
- Yield: 4-6 1x
- Diet: Vegan
Description
Smash some potatoes and bake them to golden brown perfection to create this fan-favorite side dish for basically any meal. Both crispy and salty, these fingerlings also make for an addictive (and likely more nutritious) game day snack!
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
- Optional: serve with lemon herbed tahini garlic sauce
- Garnishes: flaky sea salt, fresh herbs such as dill, parsley and/or mint
Instructions
- Preheat oven to 450˚F.
- Parboil the fingerling potatoes. Place the fingerlings in a large Dutch oven covered with water and add 1 tablespoon of salt. Bring the water to a boil and then reduce to a simmer and cook until fork tender (about 15-20 minutes depending on the size of your potatoes). Be careful not to overcook them as they'll fall apart when smashed.
- Drain the water and allow the fingerlings to cool. After about 5 minutes you should be able to safely handle them.
- Brush olive oil onto the bottom of the skillet or pan. Coat the bottom of a cast iron skillet or half sheet baking sheet with olive oil. I get the crispiest results while not burning the potatoes using a cast iron skillet (I usually use three skillets at once!) so I highly recommend that.
- Arrange the fingerlings onto the skillet or pan and smash. Space them out so the potatoes are not touching when smashed. Use the bottom of a glass or metal measuring cup to smash each potato until they are ¼-inch thick. It is okay if some of the potatoes break apart.
- Season the smashed potatoes. Drizzle the rest of the olive oil over each smashed potato and then season generously with salt, pepper and garlic powder.
- Bake the smashed potatoes. Bake for 20 minutes on the middle rack, then carefully flip each potato and bake for an additional 10 minutes until golden brown with crispy edges. Watch closely toward the end to avoid burning.
- Make them extra crispy (optional). Turn off the oven but leave the potatoes in with the oven door shut for an additional 10 minutes to crisp them up even further (if you have the time).
- Serve hot. Garnish with freshly chopped herbs and flaky sea salt if desired and serve immediately.
Equipment
Buy Now → Notes
You can prep these ahead of time by pre-boiling the potatoes and storing them in the refrigerator once cooled. Then, the day you serve, 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.
You can reduce the amount of oil in this recipe for a lower-calorie option. It will still turn out delicious but just not as crispy.
- Prep Time: 10
- Cook Time: 50
- Category: Side Dish
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 🙂