Crispy Smashed Fingerling Potatoes
Enjoy delicious crispy smashed fingerling potatoes with this easy recipe. These potatoes are quick to make, with a perfect crunchy texture on the outside, a creamy inside, and a hint of parmesan. They make a fantastic gluten-free side dish for any holiday meal or a snack for game day.
Ingredients
- 1 ½ Pounds Fingerling Potatoes or Baby Potatoes
- 2-3 Tablespoons Olive Oil
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Teaspoon Garlic Powder
- ½ Cup Parmesan Cheese Shredded, optional
- 2 Tablespoons Chives Fresh, chopped or green onions
Instructions
Prep the baby potatoes
- Wash and rinse the potatoes and remove any dirt and debris. (Be sure to leave the skins on.)1 ½ Pounds Fingerling Potatoes or Baby Potatoes
- Place the clean potatoes into a pot of cold water.
- Bring the water and potatoes to a boil over medium-high heat and let them boil for 15-20 minutes or until they are fork-tender.
- Drain the boiled potatoes and dry them with some paper towels to remove excess water.
Season and smash
- In a bowl, combine the boiled potatoes with the olive oil and spices and toss to coat evenly.2-3 Tablespoons Olive Oil, 1 Teaspoon Salt, ½ Teaspoon Pepper, 1 Teaspoon Garlic Powder
- Transfer the seasoned potatoes to a baking sheet.
- Carefully smash each of the potatoes onto the baking sheet until they are about a ¼-½ inch thick.
Bake
- Preheat your oven to 450 degrees Fahrenheit
- Bake the potatoes in the preheated oven for 15 minutes.
- Flip the potatoes and place them back into the oven for another 15 minutes.
- After 30 minutes, top the potatoes with the shredded parmesan cheese and bake them for another 10-15 minutes, or until the cheese is melted over the potatoes.½ Cup Parmesan Cheese
Serve smashed fingerling potatoes
- Remove the crispy smashed potatoes from the oven and top with the fresh chopped chives, and serve warm.2 Tablespoons Chives
Notes
The right-sized potatoes. - Make sure that you are using baby or fingerling potatoes. These are potatoes that are no larger than about 2 inches in diameter. This recipe is not for larger-sized potatoes.
Wash your potatoes. - Because we are leaving the skins on the potatoes to make these smashed fingerling potatoes, you want to make sure to remove any excess dirt that is on the potatoes before boiling them.
Boiling potatoes. - Always start potatoes in cold water to ensure they cook at the same rate. To make these smashed potatoes, you want them to be fork tender but not falling apart.
Smashing potatoes. - There is no right or wrong way to smash your fingerling potatoes. You can use a fork, a slotted spoon, a potato masher, or a glass to smash the potatoes. You want to smash the potatoes between ½ and ¼ inch thick. If you want crispier potatoes, smash them thinner and more creamy potatoes with crisp edges, closer to ½ an inch.
Give the potatoes room. - Just like with most cooking, if you want to ensure you get crispy potatoes, give them space to cook on the baking tray. If the potatoes are closer together, they will steam and not get as crisp.
Crispy potatoes. - I've found that these potatoes will get more crispy if I bake them straight on the baking tray. They will still crisp on parchment paper, just not quite as much.
Fresh herbs. - I like to chop fresh chives (or green onions) on top of these smashed fingerling potatoes, but feel free to leave it off or switch out the herbs for parsley, thyme, or even rosemary if you prefer.
Nutrition
Calories: 245kcalCarbohydrates: 31gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 9mgSodium: 793mgPotassium: 745mgFiber: 4gSugar: 1gVitamin A: 168IUVitamin C: 34mgCalcium: 172mgIron: 2mg
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