Smashed Fingerling Potatoes

Crispy smashed fingerling potatoes roasted with garlic butter, salt, and pepper—simple, delicious, and perfect for any meal!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 239kcal

Author Katie G.

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.

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.