Smashed Fingerling Potatoes
These crispy smashed fingerling potatoes are made with garlic butter, salt and pepper for an easy side dish.
Servings 4
Calories 239kcal
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 and reheating: You can store any leftovers in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition
Calories: 239kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 157mg | Potassium: 725mg | Fiber: 4g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 34mg | Calcium: 26mg | Iron: 1mg