These Smashed Fingerling Potatoes are roasted until golden brown, resulting in ultra-crispy edges and buttery, creamy centers. They’re seasoned with a simple blend featuring Parmesan and chives, making them a crowd-pleasing side dish or snack. Pair yours with a juicy steak, prepare them for holiday dinners, or snack on them during game day events!
Why you’ll love this recipe
- Perfectly crispy: Each bite offers an unbelievably satisfying crunch, making these smashed fingerling potatoes irresistible.
- Healthy twist: Using olive oil and roasting the potatoes offers a healthier alternative to traditional fried potatoes without compromising flavor.
- Quick & easy: This recipe only requires 5 ingredients and is ready in under 45 minutes.
Crispy smashed fingerling potatoes
Not many foods are more versatile, comforting, and crowd-pleasing than potatoes. From roasted potato salad and air fryer potato wedges to caramelized onion mashed potatoes, they always hit the spot!
These smashed fingerling potatoes add a rustic charm to any table. They have irresistibly crispy edges that give way to a soft, fluffy interior. I like to keep the seasonings simple, using just Parmesan cheese, chives, and flaky sea salt.
They’re the ideal side dish, whether it’s a cozy family dinner or a Christmas holiday gathering. Trust me, once you serve these to your guests, they’re bound to become a much-requested favorite!
Ingredients & substitutions
- Fingerling potatoes: Fingerling potatoes have a buttery, nutty flavor, and they provide a creamy interior once baked. You can substitute them with baby Yukon Gold or red potatoes for a similar texture and taste.
- Flaky sea salt: Its larger crystals are perfect for giving the potatoes an extra crunch. If you don’t have flaky sea salt, you can use finely ground sea salt or kosher salt.
- Olive oil: Helps achieve a crispy potato exterior and adds a rich flavor. If you don’t have olive oil, avocado or grapeseed oil are other good options.
- Parmesan cheese: Adds a savory, nutty depth, complementing the potatoes’ earthy notes. Use freshly grated Parmesan for the best results. Pecorino Romano or Grana Padano are great alternatives.
- Chives: Chives bring a mild, onion-like freshness and a pop of color. They balance the richness of the other ingredients. Finely chopped green onions or parsley also work.
How to make smashed fingerling potatoes
- Boil the potatoes: Salt a pot of water with a few teaspoons of kosher salt, then bring it to a boil. Cook the potatoes until you can easily pierce them with a fork, but they shouldn’t be falling apart.
- Dry the potatoes: Drain the potatoes in a colander, then place them back into the pot they were just cooked in. This step allows them to dry quickly so they crisp up better.
- Heat the olive oil: Preheat the oven to 450F and drizzle a baking sheet with the olive oil. Place the oiled baking sheet in the oven as it’s heating up, which is the secret to getting the potatoes nice and crispy.
- Smash the potatoes: Using a flat-bottomed glass, gently smash each potato until it is about ½-inch thick. Be gentle, as you don’t want to end up with potato pancakes!
- Roast the potatoes: Carefully remove the baking sheet from the oven, and place the potatoes on in a single layer. Sprinkle them with a pinch of flaky salt, then roast them for 20 minutes, flipping them halfway and adding more salt
- Add toppings: Sprinkle on the Parmesan cheese and chives when they come out of the oven, and enjoy your smashed fingerling potatoes immediately!
Serving suggestions
Smashed fingerling potatoes make a show-stopping side to main dishes like these:
- Steak: They’re perfect with smoked ribeye steaks, steak and shrimp kabobs, and oven cooked NY strip steak.
- Salad: Balance the creamy, hearty potato flavors with a roasted beet and burrata salad, chicken cobb salad, or chopped Greek salad.
- Chicken: Pair them with stuffed chicken marsala, cream of mushroom chicken, or BBQ chicken thighs.
These potatoes also make a great party or game-day snack with other options like antipasto bites, crab spinach artichoke dip, and bang bang shrimp. Don’t forget to serve them with dips like basil pesto creamy chipotle sauce, lemon basil aioli, or Peruvian green sauce!
Frequently asked questions
Yes, boiling softens them, making them easier to smash and ensuring they cook evenly.
Ensure your baking sheet is well-coated with olive oil, and heat the baking sheet before adding the potatoes.
Make sure your oven is preheated correctly, and avoid overcrowding the baking sheet.
Storage & reheating
Here’s how to keep your smashed fingerling potatoes delicious even after the first serving:
- Fridge: Store them in an airtight container for up to 3-4 days.
- Freezer: I don’t recommend freezing roasted and smashed potatoes since the texture will become soggy once you thaw them.
- Reheating: Reheat the potatoes in the oven at 350F until warm and crispy, which usually takes about 10-15 minutes.
Variations
- Cheesy garlic smashed potatoes: Add granulated garlic and extra cheese like mozzarella or cheddar during the last few minutes of roasting.
- Loaded smashed potatoes: Top the potatoes with sour cream, chives, bacon, and shredded cheese.
- Truffle oil: Drizzle them with truffle oil before serving for a gourmet flavor.
- Seasonings: Try different herbs and spices like smoked paprika, rosemary, thyme, red pepper flakes, Italian seasoning, or lemon pepper.
Top tips
- Potato size: Choose small, evenly sized fingerling potatoes for uniform cooking.
- Boiling is key: Make sure to boil the potatoes until just tender. They shouldn’t be falling apart, or you won’t be able to smash them.
- Oil generously: Use enough oil to coat the baking sheet and the potatoes.
- Smash gently: You want to smash the potatoes to the correct thickness without breaking them apart. Don’t press down too hard on them.
- Flip for crispiness: Flip the potatoes halfway through baking for an even crisp on both sides.
Looking for more potato recipes?
If you enjoyed this smashed fingerling potatoes recipe, be sure to check out some more of my favorites like these:
- Buttermilk Mashed Potatoes
- Creamy Au Gratin Potatoes
- Salt Roasted Potatoes with Smoke Garlic Aioli
- Air Fryer Cheesy Ranch Potatoes
If you try this Smashed Fingerling Potatoes recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Easy Smashed Fingerling Potatoes
Ingredients
- 1 pound fingerling potatoes
- 2 teaspoons kosher salt, for water
- ½ teaspoon flaky sea salt, divided
- 4 tablespoons olive oil
- ¼ cup Parmesan cheese
- 2 tablespoons chives, chopped
Instructions
Boil the potatoes
- Wash the potatoes and place in a sauce pot with 2 teaspoons of kosher salt or more if needed.
- Bring to a boil and boil for 10 minutes or until the potatoes are easily pierced with a fork but not falling apart.
- Drain potatoes in a colander, then, place the potatoes back into the dry hot pot they cooked in. (this will allow the potatoes to dry quickly)
Smash and Bake the Potatoes
- Preheat the oven to 450 F degrees. Add the oil to a baking sheet and allow the oil and baking sheet to heat up while the oven is getting to temperature.
- Using a flat bottomed glass, gently smash each potato about ½ inch thick.
- When the oven is ready, remove the baking sheet from the oven (be careful-it’s hot!) Place the smashed potatoes in a single layer on the hot baking sheet. Sprinkle with ¼ teaspoon of flaky salt.
- Bake for 10 minutes. Remove from the oven and flip the potatoes, sprinkle with the remaining ¼ teaspoon of flaky salt and put the baking sheet abc in the oven. Cook for another 10 minutes or until crispy. (Ovens vary, so be sure to check the potatoes after about 5 minutes when crisping the second side.)
- When potatoes are ready, remove from the oven, sprinkle with Parmesan cheese and chopped chives. Serve and enjoy!
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