Smashed Fingerling Potatoes Recipe
Serves 4
10 mins prep
40 mins cook
50 mins total
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!
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.
