Name: Easy Smashed Fingerling Potatoes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound fingerling potatoes; 2 teaspoons kosher salt (for water); ½ teaspoon flaky sea salt (divided); 4 tablespoons olive oil; ¼ cup Parmesan cheese; 2 tablespoons chives, chopped

Jump to Recipe

Introduction

These easy smashed fingerling potatoes are crispy on the outside and tender on the inside, making a perfect side for any meal. With a sprinkle of Parmesan and fresh chives, they offer a flavorful and satisfying twist on classic roasted potatoes.

The image shows a close-up of a scattered pile of crushed roasted potatoes with a mix of golden brown and dark reddish skins, spread out unevenly on a black surface that should be visualized as a white marbled texture. The potatoes have a rough, crispy texture and are sprinkled generously with finely chopped green herbs, and small white grated cheese bits are scattered all over. Some tiny red pepper pieces add color contrast, with the overall look showing a mix of rustic and fresh elements that highlight the crisp and soft parts of the potatoes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fingerling potatoes
2 teaspoons kosher salt (for water)
½ teaspoon flaky sea salt (divided)
4 tablespoons olive oil
¼ cup Parmesan cheese
2 tablespoons chives, chopped

Instructions

Step 1: Wash the fingerling potatoes and place them in a saucepan with 2 teaspoons of kosher salt and enough water to cover. Bring to a boil and cook for about 10 minutes, or until the potatoes are easily pierced with a fork but still hold their shape.
Step 2: Drain the potatoes in a colander, then return them to the hot, dry saucepan. This helps them dry quickly.
Step 3: Preheat your oven to 450°F (230°C). Place the olive oil on a baking sheet and let it heat in the oven while it preheats.
Step 4: Using the bottom of a flat glass or a potato masher, gently smash each potato to about ½ inch thickness.
Step 5: Carefully remove the hot baking sheet from the oven. Arrange the smashed potatoes in a single layer on the sheet and sprinkle them with half of the flaky sea salt.
Step 6: Bake the potatoes for 10 minutes. Remove the baking sheet, flip each potato, sprinkle with the remaining flaky salt, and return to the oven for another 10 minutes or until golden and crispy. Keep an eye on them after 5 minutes when crisping the second side, as oven temperatures vary.
Step 7: Once cooked, remove the potatoes from the oven and immediately sprinkle with Parmesan cheese and chopped chives. Serve warm and enjoy!

Tips & Variations

For extra crispiness, make sure the baking sheet and oil are hot before adding the potatoes.
Try adding a pinch of smoked paprika or garlic powder for additional flavor.
Use fresh herbs like rosemary or thyme instead of chives for a different taste.
Parmesan can be swapped for pecorino or a sprinkle of nutritional yeast for a vegan option.

Storage

Store leftover smashed fingerling potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 400°F (200°C) for 10-15 minutes to help them regain their crispiness. Avoid microwaving, as it can make the potatoes soggy.

How to Serve

The image shows a close-up of smashed roasted potatoes spread out on a dark tray with a white marbled texture background. The potatoes vary in color from golden brown to deep reddish-brown, with a crispy, uneven texture on top. They are sprinkled generously with white grated cheese and finely chopped green herbs. Small reddish bits, likely roasted peppers or seasoning, are scattered among the potatoes, adding pops of red and texture. The overall look is rustic and crunchy, with a mix of warm golden, brown, green, and red colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, small waxy potatoes like baby Yukon gold or red potatoes work well. Avoid using large, starchy potatoes as they may not hold together when smashed.

Do I have to boil the potatoes before smashing?

Boiling softens the potatoes enough to smash without falling apart and ensures they cook evenly in the oven. Skipping this step may result in undercooked or unevenly cooked potatoes.