Smashed Fingerling Potatoes
User Reviews
5
Smashed Fingerling Potatoes
Description
Smashed Fingerling Potatoes start by boiling mixed varieties of fingerling potatoes until fork-tender. After cooling slightly, each potato is carefully smashed to about half an inch thickness and spread on an oiled baking sheet. A garlic butter mixture is drizzled over the potatoes before they bake at 425 degrees until the edges crisp and turn golden brown. The technique creates a satisfying contrast between the creamy potato centers and the crunchy edges.
The flavor features a mild garlic richness balanced with salt and black pepper, while fresh parsley adds a touch of herbaceous brightness as a finishing touch. The cooking process intensifies the potatoes' natural sweetness while producing a crispy, buttery exterior.
This dish complements a wide variety of meals and is versatile enough to serve alongside meats, fish, or as part of a vegetarian plate. The fingerling potatoes’ smaller size and thin skins lend themselves well to this rustic presentation that highlights texture and straightforward flavors.
Leftovers keep well in the refrigerator for a few days and reheat best in the oven to preserve crispiness. Variations with additional seasonings such as parmesan or herbs can personalize the flavor, and the potatoes can also be finished in an air fryer for extra crispness.
Ingredients
- 1 1/2 pounds fingerling potatoes mixed varieties
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter unsalted
- 2 cloves garlic minced
- 1/4 teaspoon kosher salt or to taste
- black pepper to taste
- parsley for garnish, fresh
Instructions
- 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.
- 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.
- While the potatoes cool, melt the butter. Stir in the minced garlic.
- 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.
- Drizzle the melted garlic butter evenly over the smashed potatoes. Sprinkle them with salt and black pepper.
- 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
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best freshness.
- Reheat potatoes in a 400°F oven to restore crisp edges rather than using a microwave.
- The recipe can be adapted for the air fryer by cooking at 375°F for 15-18 minutes, flipping halfway through.
- Prepare the potatoes by boiling and smashing ahead of time, then bake them just before serving.
- Fingerling, baby, red, or Yukon gold potatoes can all be used depending on availability and preference.
- Enhance flavor by adding parmesan cheese, red pepper flakes, or fresh rosemary before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 239 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
