5 from 12 votes
Smashed Fingerling Potatoes
Smashed Fingerling Potatoes combine tender, boiled fingerling potatoes that are gently smashed and baked with garlic butter until the edges turn crispy and golden. The potatoes offer a creamy interior with crunchy, flavorful crusts, enhanced by fresh parsley garnish. This preparation is ideal as a side dish when you want a comforting yet textured potato option that pairs well with various main courses.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
4
Calories:
239 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
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.