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fingerling smashed potatoes sprinkled with chives on a baking sheet.
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4.75 from 4 votes

Fingerling Smashed Potatoes – So Crispy!

Try our crispy fingerling smashed potatoes today! This simple recipe needs just a few ingredients. Bake them until they're perfectly crisp outside and soft inside.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Side Dishes
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 274kcal
Author: Adina

Equipment

  • Large pot
  • Baking sheet

Ingredients

  • 2 lbs fingerling potatoes 1 kg, Note 1
  • 3 tablespoons extra virgin olive oil + a little more to grease the pan, Note 2
  • 4 garlic cloves
  • 3 small sprigs fresh rosemary Note 3
  • coarse sea salt
  • ground black pepper

Instructions

  • Boil potatoes: Wash them well and place them into a pot. Cover them with cold water, bring to a boil, and cook them for 10-15 minutes or until fork tender. The exact cooking time depends on their size; check if they are cooked through before draining them.
  • In the meantime, preheat the oven to 400°F/200°C.
  • Drain the potatoes well and leave them to stand in the colander for about 5 minutes so that most of the water on their surface will evaporate.
  • Mixture: Mix olive oil, minced garlic, and finely chopped rosemary in a small bowl.
  • Smash fingerling potatoes: Grease the baking sheet with the extra olive oil. Place the potatoes on it and crush them carefully and only lightly with a fork; they should not be pressed flat but still have plenty of ridges after you've crushed them.
  • Drizzle the garlic mixture on each potato. Use about ½ teaspoon per potato, ensuring each one gets enough. If there's any leftover mixture, go over the potatoes again to evenly distribute it among them.
  • Bake: Sprinkle with salt and pepper and bake for 15-20 minutes or until golden and crispy. Increase the baking time slightly if the potatoes are not crisp enough after 20 minutes.
  • Remove them from the oven, sprinkle again with some coarse salt and pepper, and serve them immediately.

Notes

  1. The potatoes I used weighed about 0.7 oz/ 20 g a potato and were no bigger than 1½ -2 inches/ 3 - 5 cm in diameter. They can be slightly larger, of course, but not too much. Petite Gold and small-sized red potatoes are also suitable.
  2. Oil or butter: Use 3-4 tablespoons of melted butter instead of olive oil.
  3. Herbs: Use about 1 teaspoon of dried rosemary instead of fresh - or other herbs.

Nutrition

Serving: 1/4 of the dish | Calories: 274kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 15mg | Potassium: 972mg | Fiber: 5g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 46mg | Calcium: 35mg | Iron: 2mg