Fingerling potatoes baked to perfection for an ultra-crispy exterior and a buttery, creamy, melt-in-your-mouth texture on the inside.
- Fingerling potatoes - Olive oil - Garlic powder - Salt & pepper - Fresh thyme - Chives
Add the potatoes to a saucepan fill it with cold water. Add salt to the pan, bring it to a boil, and simmer for about 10 minutes. Drain & put it back in the pan to dry.
In the same pan, sprinkle the potatoes with olive oil, garlic powder, thyme, salt, and pepper. Gently toss to evenly coat the potatoes with the seasonings and oil.
Transfer them onto a sheet pan. Use the bottom of a ramekin to gently smash the potatoes until they’re all about ½ of an inch thick.
Bake the smashed potatoes in the hot oven for about 15-20 min.Transfer them from the large baking sheet to a serving plate or platter, sprinkle with chives, and serve.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
Need more potato goodness? Try our Rosemary Garlic Mashed Potatoes recipe for yet another easy and delicious side dish that is guaranteed to please.