Smashed Fingerling Potatoes Recipe
Serves 410 mins prep40 mins cook
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!
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What you need
Instructions
0 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. 1 Drain the potatoes: Drain the potatoes in a colander. Place them back into the pan, and let them dry for a few minutes. 2 Preheat the oven: Meanwhile, preheat the oven to 450 degrees Fahrenheit. 3 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. 4 Prep for baking: Transfer the potatoes onto a baking sheet on a single layer. 5 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. 6 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. 7 Serve: Transfer smashed potatoes onto a plate and sprinkle with chives if using.View original recipe