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!
- 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
- Optional: serve with lemon herbed tahini garlic sauce
- Garnishes: flaky sea salt, fresh herbs such as dill, parsley and/or mint
- 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 1/4-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.
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
Keywords: crispy smashed fingerling potatoes