Smashed Fingerling Potatoes Recipe

Roasted potatoes with chives on a baking sheet from the top view.

Smashed Fingerling Potatoes Recipe

These Smashed Fingerling Potatoes, seasoned with salt, garlic powder, and fresh thyme, are perfectly crisp on the outside with a buttery, creamy center. Serve them sprinkled with chives for an elegant holiday side dish, or pair them with a dipping sauce for a fun Game Day appetizer. Plus, they're easy to make and require minimal ingredients!

Course Side Dish

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 183kcal

Author Aysegul Sanford

Ingredients

1 lb fingerling potatoes scrubbed
3 tablespoons olive oil
½ teaspoon garlic powder
3-4 sprigs fresh thyme minced
1/2 teaspoon kosher salt plus more to taste
¼ teaspoon ground black pepper
1 tablespoon chives chopped - optional

Instructions

Boil the potatoes: Place potatoes in a medium saucepan and fill it with cold water until covered by an inch. Season the water with a generous pinch of salt. Bring it to a boil and let it simmer until potatoes are fork-tender for about 10 minutes. They should be al dente. Please be aware that you may have to adjust the timing depending on the size of your potatoes.
Drain the potatoes: Drain the potatoes in a colander. Place them back into the pan, and let them dry for a few minutes.
Preheat the oven: Meanwhile, preheat the oven to 450 degrees Fahrenheit.
Add the oil and seasonings: Add olive oil, garlic powder, thyme, salt, and pepper into the saucepan with the potatoes and give it a gentle toss to ensure that they are coated with the olive oil mixture.
Prep for baking: Transfer the potatoes onto a baking sheet on a single layer.
Smash the potatoes: Using a potato masher, the bottom of a jar, or a ramekin, gently smash each potato to about ½-inch thickness. If it gets sticky, feel free to brush (or spray) the bottom of the glass or ramekin with a little bit of oil.
Bake: Bake in the preheated oven for about 20 minutes until they are lightly golden browned, making sure to turn them halfway through the baking process.
Serve: Transfer smashed potatoes onto a plate and sprinkle with chives if using.

Notes

Make-ahead: You can prep the potatoes earlier in the day so you can pop them in the oven when you’re ready to bake. Simply boil and smash the potatoes, let them cool, and store them on a covered baking sheet in the fridge. When it’s time to bake the potatoes, brush them with oil and follow the instructions above for roasting in the oven.
Storage: After roasting, let the potatoes cool to room temperature and store them in an airtight container in the fridge for up to two days.
To reheat: To reheat, you have two options:
- Skillet method: For extra crispy potatoes, reheat the smashed potatoes over medium-high heat in a lightly oiled cast iron skillet until they’re cooked through and golden brown.
- Oven method: Reheat in a 350-degree F oven until cooked through and golden brown (make sure to flip halfway through reheating). If they are too dry, brush them with a bit of oil before reheating.

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