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!
- 1.5 pounds fingerling potatoes, rinsed clean (leave the skin on)
- 3/4 cup extra virgin olive oil (1–2 teaspoons per potato)
- 2 teaspoons fine salt
- 1 1/4 teaspoon ground black pepper
- 3/4 teaspoon garlic powder
- Serve with Lemon Herbed Tahini Garlic Sauce
- Garnishes: flaky sea salt, fresh herbs such as dill, parsley and/or mint
- 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 1/4-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.
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.
- Category: Side Dish
Keywords: crispy smashed potatoes