Get the Recipe Smashed Fingerling Potatoes
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5.0
18 reviews
Excellent
Get the Recipe Smashed Fingerling Potatoes
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These smashed fingerling potatoes are one of the best side dish recipes. With their creamy, buttery, interior and crispy, garlic-loaded exterior, it's a perfect combo. Plus, they're ready in under 30 minutes and are made with just 4 simple ingredients. Even better? You can really use any small waxy potato you have.
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Ingredients
- 16 16 ounces fingerling potatoes substitute baby potatoes, small yukon gold potatoes, or new potatoes
- sea salt to taste
- 5 5 Tablespoons unsalted butter
- 5 5 garlic cloves pressed, grated, or finely minced
- Olive oil or cooking spray for greasing
- 2 2 teaspoons fresh thyme optional, for garnish
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Instructions
- Place cleaned potatoes in a large stock pot and add water until they are covered, about an inch above. Add with water and add a generous pinch of salt. Bring to a boil, then reduce to a simmer for 10-15 minutes, until potatoes are fork-tender. This means you can easily poke them, and they slide off the fork. Drain and rinse with cool water.
- Meanwhile, preheat the broil setting of your oven to 475°F and make sure the rack is in the middle or in the top third of the oven - just not right below the broiler. Lightly grease a large rimmed baking sheet or spray with cooking oil.
- Then, add butter and garlic to a small bowl. Warm them in the microwave in 15 second intervals until completely melted. Alternatively, do this in a small saucepan on the stove.
- Transfer slightly cooled potatoes onto a large, lightly greased baking sheet. Lightly spray the tops of the potatoes or roll them around in the oil on the pan. Use a flat bottomed glass (see notes for more smashing options) gently press the potatoes down into about 1/2 inch disc.
- Brush garlic butter mixture evenly on top of potatoes, being sure to get garlic bits on each potato. Sprinkle sea salt on top of potatoes.
- Place the pan in the oven under the broiler. Cook potatoes for 10-12 minutes until golden and crispy. Keep an eye to make sure the garlic doesn't burn. Garnish with thyme as desired and serve immediately (you might not be able to resist them right off the pan!).
Equipments used:
Notes
- Boil time will vary depending on the size of the potatoes (i.e. larger fingerling potatoes will take longer; if they're all small baby potatoes, they will likely need less time).
- Smash with anything flat and sturdy; use a hard spatula, measuring cup, serving spoon. Feel free to get creative!
Nutrition Information
Show Details
Calories
219kcal
(11%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
38mg
(13%)
Sodium
9mg
(0%)
Potassium
503mg
(14%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
487IU
(10%)
Vitamin C
25mg
(28%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 9mg | 0% |
| Potassium | 503mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 25mg | 28% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
18 reviews
Excellent
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