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Smashed Fingerling Potatoes

Crispy smashed fingerling potatoes roasted with garlic butter, salt, and pepper—simple, delicious, and perfect for any meal!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4
Calories: 239 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 1/2 pounds mixed fingerling potatoes
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1/4 teaspoon kosher salt or to taste
  • black pepper to taste
  • fresh parsley for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F. Brush 1 tablespoon of olive oil over the surface of a large rimmed baking sheet and set aside.
  2. While the oven preheats, scrub the potatoes and rinse them under running water, then place them in a saucepan. Fill the pot with water until it comes up 1 inch over potatoes. Place the pot over medium-high heat on the stove, add a few dashes of kosher salt and bring it to a boil for 15 to 20 minutes, until they are easily pierced throughout with a fork. Drain the potatoes in a large colander and let them cool for 5 minutes.
  3. While the potatoes cool, melt the butter. Stir in the minced garlic.
  4. Transfer the potatoes to the prepared baking sheet, scattering them evenly across the surface. Use a large fork or potato masher to gently smash each potato to 1/2 inch thickness.
  5. Drizzle the melted garlic butter evenly over the smashed potatoes. Sprinkle them with salt and black pepper.
  6. Bake for 22 to 30 minutes, until the edges of the potatoes are golden brown. Serve garnished with chopped parsley and other desired herbs.

Notes

  • Storage & Reheating: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 400°F for the best texture.
  • Air Fryer Method: For extra crispiness, cook at 375°F for 15-18 minutes, flipping halfway through.
  • Make-Ahead Tip: Boil and smash the potatoes in advance, then bake when ready to serve.
  • Best Potato Choices: Fingerling, baby, red, or Yukon gold potatoes all work well.
  • Seasoning Variations: Try adding parmesan cheese, red pepper flakes, or fresh rosemary for extra flavor.
  • Storage & Reheating: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 400°F for the best texture.
  • Air Fryer Method: For extra crispiness, cook at 375°F for 15-18 minutes, flipping halfway through.
  • Make-Ahead Tip: Boil and smash the potatoes in advance, then bake when ready to serve.
  • Best Potato Choices: Fingerling, baby, red, or Yukon gold potatoes all work well.
  • Seasoning Variations: Try adding parmesan cheese, red pepper flakes, or fresh rosemary for extra flavor.

Nutrition Information

Calories 239kcal (12%) Carbohydrates 30g (10%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.3g Cholesterol 23mg (8%) Sodium 157mg (7%) Potassium 725mg (21%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 266IU (5%) Vitamin C 34mg (38%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 239

% Daily Value*

Calories 239kcal 12%
Carbohydrates 30g 10%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.3g 15%
Cholesterol 23mg 8%
Sodium 157mg 7%
Potassium 725mg 15%
Fiber 4g 16%
Sugar 1g 2%
Vitamin A 266IU 5%
Vitamin C 34mg 38%
Calcium 26mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.