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Golden, crispy, and packed with flavor, these Smashed Fingerling Potatoes are roasted to perfection with garlic butter. Pair them with your favorite main dish, or just snack on them straight from the pan!
There’s something about crispy smashed potatoes that makes them completely addictive. They have the best of both worlds—the creamy texture of a perfectly baked potato with the crispiest results of a roasted one. When fingerling potatoes are gently smashed and roasted at high temperatures, the thin skin crisps up beautifully, while the insides stay soft and fluffy.
These potatoes are an easy side dish that pairs well with just about anything—grilled steak, roasted chicken, or even as a snack on their own. With simple ingredients and a foolproof method, this fingerling potatoes recipe will quickly become one of your favorite side dishes!
Fingerling potatoes work great for this recipe, but you can easily swap in baby red or Yukon gold potatoes. Just boil, smash, drizzle with garlic butter, and pop them in the oven. Simple, delicious, and guaranteed to disappear fast!
Serve these smashed fingerling potatoes with Baked Boneless Chicken Thighs, Instant Pot Boneless Pork Chops, Pan Seared Ribeye, and Broiled Scallops.
The Best Smashed Fingerling Potatoes Recipe
Crispy, buttery, and packed with flavor, these smashed potatoes need just garlic butter, salt, and a hot oven to become your new favorite side dish!
Why You’ll Love This Recipe
- Family favorite – Kids and adults will love these crispy, buttery potatoes!
- Super crispy edges – Smashed potatoes crisp up better than traditional roasted potatoes.
- Simple ingredients – You probably have everything you need in your pantry already.
- Easy to make – Boil, smash, and bake! Perfect for weeknight dinners, gatherings, or holiday feasts like Easter and Thanksgiving.
- Customizable – Swap the butter for vegan butter, use different seasonings, or add cheese for extra flavor.
Ingredients You Need
This roasted fingerling potatoes recipe comes together using fingerling potatoes, homemade garlic butter and salt and pepper.
- Fingerling potatoes – These small potatoes have a thin skin that crisps up beautifully.
- Extra virgin olive oil – Helps create a golden, crispy exterior.
- Unsalted butter – Gives a buttery taste and enhances crispiness.
- Fresh garlic – Infuses the potatoes with garlicky goodness.
- Kosher salt & black pepper – Essential for seasoning.
- Fresh parsley – Adds a bright finish. You can also use fresh rosemary, chives, or green onions or leave it out if you prefer a simpler flavor.
Ingredient Substitutions
- No fingerling potatoes? Use baby potatoes, red potatoes, or gold potatoes.
- Need a dairy-free option? Swap the butter for vegan butter or avocado oil.
- Want extra flavor? Have fun with the flavors! I love adding dried rosemary or oregano for an herby kick, a pinch of red pepper flakes for some heat, or a sprinkle of Parmesan cheese for that extra bit of indulgence.
How to Make Crispy Smashed Fingerling Potatoes
The key to making crispy smashed potatoes is parboiling them first—this keeps the insides soft and fluffy while the oven works its magic, turning the skin golden and crispy.
Step 1: Boil the Potatoes
Scrub the potatoes and rinse them under running water. Place them in a large pot and fill with water until it’s about 1 inch above the potatoes. Add a few dashes of kosher salt, then bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the potatoes are fork tender and can be easily pierced. Drain in a large colander and let them cool for 5 minutes.
Step 2: Make the Garlic Butter
While the potatoes cool, melt the unsalted butter in a small saucepan or microwave-safe bowl. Stir in the minced garlic and set aside.
Step 3: Smash the Potatoes
Preheat your oven to 425°F. Brush 1 tablespoon of olive oil over the surface of a large baking sheet. Spread the potatoes out evenly, then use a large fork or potato masher to gently smash each one to about 1/2 inch thickness.
Step 4: Add Butter and Seasoning
Drizzle the garlic butter evenly over the smashed potatoes. Sprinkle with kosher salt and black pepper.
Step 5: Bake to Perfection
Bake for 22-30 minutes, until the edges are golden brown and crispy. Remove from the oven and garnish with chopped parsley or your favorite fresh herbs. Serve warm and enjoy!
Expert Tips
- Don’t skip the parboil: Boiling AND baking these potatoes is essential to get the soft insides and super crispy texture on the outside.
- Remove excess moisture – After boiling, let the potatoes sit for a few minutes to dry before smashing.
- Bake in a single layer – Don’t overcrowd the pan; give the potatoes room to crisp up.
- Use your air fryer – Yes! The air fryer is a great way to get extra crispy smashed potatoes. Just air fry the boiled, smashed, and seasoned potatoes at 375°F for 15 to 18 minutes until golden and crispy.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the toaster oven, hot skillet, or oven at 400°F until crispy again.
Other Potato Recipes
- Roasted Potatoes and Broccoli
- Garlic Mashed Potatoes
- Sautéed Sweet Potatoes
- Crispy Roasted Sweet Potatoes
- Roasted Green Beans and Potatoes
- Twice Baked Mashed Potatoes
- Pan Fried Potatoes and Onions
Did you try this Smashed Fingerling Potatoes recipe? Don’t forget to leave a 5 star rating and review below.
Smashed Fingerling Potatoes
Ingredients
- 1 1/2 pounds mixed fingerling potatoes
- 1 tablespoon extra virgin olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt, or to taste
- Black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 425 degrees F. Brush 1 tablespoon of olive oil over the surface of a large rimmed baking sheet and set aside.
- While the oven preheats, scrub the potatoes and rinse them under running water, then place them in a saucepan. Fill the pot with water until it comes up 1 inch over potatoes. Place the pot over medium-high heat on the stove, add a few dashes of kosher salt and bring it to a boil for 15 to 20 minutes, until they are easily pierced throughout with a fork. Drain the potatoes in a large colander and let them cool for 5 minutes.
- While the potatoes cool, melt the butter. Stir in the minced garlic.
- Transfer the potatoes to the prepared baking sheet, scattering them evenly across the surface. Use a large fork or potato masher to gently smash each potato to 1/2 inch thickness.
- Drizzle the melted garlic butter evenly over the smashed potatoes. Sprinkle them with salt and black pepper.
- Bake for 22 to 30 minutes, until the edges of the potatoes are golden brown. Serve garnished with chopped parsley and other desired herbs.
Notes
- Storage & Reheating: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 400°F for the best texture.
- Air Fryer Method: For extra crispiness, cook at 375°F for 15-18 minutes, flipping halfway through.
- Make-Ahead Tip: Boil and smash the potatoes in advance, then bake when ready to serve.
- Best Potato Choices: Fingerling, baby, red, or Yukon gold potatoes all work well.
- Seasoning Variations: Try adding parmesan cheese, red pepper flakes, or fresh rosemary for extra flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh wow, this looks so delicious. My family is going to devour it!
These came out perfect. Tender and flavorful.