4.8 from 12 votes
Fingerling Smashed Potatoes
Try our crispy fingerling smashed potatoes today! This simple recipe needs just a few ingredients. Bake them until they're perfectly crisp outside and soft inside.
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 274 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 lbs fingerling potatoes 1 kg, Note 1
- 3 tablespoons extra virgin olive oil + a little more to grease the pan, Note 2
- 4 garlic cloves
- 3 small sprigs fresh Rosemary Note 3
- coarse sea salt
- ground black pepper
Instructions
- Boil potatoes: Wash them well and place them into a pot. Cover them with cold water, bring to a boil, and cook them for 10-15 minutes or until fork tender. The exact cooking time depends on their size; check if they are cooked through before draining them.2 lbs fingerling potatoes / 1 kg
- In the meantime, preheat the oven to 400°F/200°C.
- Drain the potatoes well and leave them to stand in the colander for about 5 minutes so that most of the water on their surface will evaporate.
- Mixture: Mix olive oil, minced garlic, and finely chopped rosemary in a small bowl.3 tablespoons extra virgin olive oil + 4 garlic cloves + 3 small sprigs fresh rosemary
- Smash fingerling potatoes: Grease the baking sheet with the extra olive oil. Place the potatoes on it and crush them carefully and only lightly with a fork; they should not be pressed flat but still have plenty of ridges after you've crushed them.
- Drizzle the garlic mixture on each potato. Use about ½ teaspoon per potato, ensuring each one gets enough. If there's any leftover mixture, go over the potatoes again to evenly distribute it among them.
- Bake: Sprinkle with salt and pepper and bake for 15-20 minutes or until golden and crispy. Increase the baking time slightly if the potatoes are not crisp enough after 20 minutes.coarse sea salt + ground black pepper
- Remove them from the oven, sprinkle again with some coarse salt and pepper, and serve them immediately.
Cup of Yum
Notes
- The potatoes I used weighed about 0.7 oz/ 20 g a potato and were no bigger than 1½ -2 inches/ 3 - 5 cm in diameter. They can be slightly larger, of course, but not too much. Petite Gold and small-sized red potatoes are also suitable.
- Oil or butter: Use 3-4 tablespoons of melted butter instead of olive oil.
- Herbs: Use about 1 teaspoon of dried rosemary instead of fresh - or other herbs.
Nutrition Information
Serving
1/4 of the dish
Calories
274kcal
(14%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
15mg
(1%)
Potassium
972mg
(28%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
27IU
(1%)
Vitamin C
46mg
(51%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 274
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 274kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 15mg | 1% |
| Potassium | 972mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 46mg | 51% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.