Smashed Fingerling Potatoes
User Reviews
5
Smashed Fingerling Potatoes
Description
Smashed Fingerling Potatoes start with boiling cleaned fingerlings, or similar small potatoes like baby Yukon golds, until they are tender enough to slide off a fork. After draining and cooling slightly, they are placed on an oiled baking sheet, gently smashed with a flat, sturdy object to flatten them while keeping them in one piece. A butter and garlic mixture is prepared and warmed, then the potatoes are coated lightly in olive oil or cooking spray. They are broiled at a high heat in the oven so that the edges crisp up nicely while the centers stay soft and creamy.
This cooking approach creates potatoes with a contrast of textures that works well as a side dish for a range of meals. The optional fresh thyme garnish adds a herbal note that complements the rich butter and garlic. Adjusting cook time when boiling based on potato size ensures tenderness, and using common kitchen items for smashing makes the recipe accessible.
The recipe advises experimenting with various smashing tools and notes that the boiling time will vary depending on the size and type of potatoes used.
Ingredients
- 16 ounces fingerling potatoes substitute baby potatoes, small yukon gold potatoes, or new potatoes
- salt to taste, sea salt
- 5 Tablespoons butter unsalted
- 5 garlic pressed, grated, or finely minced, cloves
- olive oil for greasing, or cooking spray
- 2 teaspoons thyme optional, for garnish, fresh
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!).
Notes
- Boiling time varies by potato size; larger fingerlings require more time, while small baby potatoes cook faster.
- Use a flat, sturdy object like a measuring cup, spatula, or serving spoon to gently smash the potatoes without breaking them apart.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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