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Home » Blog » Side Dish Recipes » Smashed Roasted Fingerling Potatoes

Smashed Roasted Fingerling Potatoes

Cathy Roma Published: Mar 1, 2020

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Smashed roasted fingerling potatoes are topped with garlic and herbs and roasted to golden brown perfection.
Smashed Roasted Fingerling Potatoes

These smashed, roasted fingerling potatoes are the perfect side for any season. They pair deliciously with fish, poultry, or steak and leftovers (not that you’ll have any) can broken up turned into homefries for breakfast.

I consider the potato to be the Daniel Day-Lewis of the food world.  Boiled, mashed, diced, fried, shredded or baked, the potato can transform into the star of the meal or act as a scene-stealing costar.  

Super versatile, it can adapt to any season, meal or occasion with ease.  And while maybe a potato can’t pull off a believable Abraham Lincoln, few things are more American than a salty fry dunked in ketchup.

Smashed Roasted Fingerling Potatoes

At the Thanksgiving table the turkey usually takes centerstage, but my favorite part is a scoop of perfectly whipped potatoes cradling just the right amount of gravy in its little nest.  

A potato can thicken a soup, be a vessel for sour cream and chives, or be served in a creamy salad that no summer picnic can do without.  And is there anything better on the breakfast table than a crunchy hashbrown or crispy homefries nestled next to your bacon and eggs?

Smashed Roasted Fingerling Potatoes

Growing up, our local grocery store offered two, maybe three types of potatoes.  Now many stores have entire sections devoted to the wide variety of spuds now available…white, yellow, purple, waxy, creamy, large, tiny, the list goes on and on.

One of my favorites is the fingerling potato, aptly named, for well, you guessed it, its oblong, finger-like shape. Fingerlings are delicious pan-fried or roasted and I particularly love them smashed and crisped up on the outside, but still buttery and creamy in the center.

Smashed Roasted Fingerling Potatoes

Let’s make smashed roasted fingerling potatoes

My smashed, roasted fingerling potatoes require a two-step cooking process, but are so worth the extra step. 

They are par-boiled, smashed, then doused with a healthy splash of olive oil and topped with herbs and garlic before roasting until browned perfection.  

The beauty of this preparation is you can make these suckers right up until their final trip to the oven well in advance of serving, making them a perfect side for a dinner party.  

Smashed Roasted Fingerling Potatoes

In fact, I boil, smash, douse, season, and then cover the whole sheet pan tightly in plastic wrap and refrigerate until about 30 minutes or so before mealtime.  Then pop them in the oven and watch the magic happen.

And want to really wow your guests?  Stack those babies up, dollop with creme fraiche and scrape up the bits of roasted herbs and garlic to sprinkle over the top.  No one will know you’ve had plenty of time to relax with a glass (or two) of wine before presenting this crowd-pleaser to your guests.

Tips for success

  • Make-ahead tip: The potatoes can be prepared through step 7, covered tightly with plastic wrap, and refrigerated for several hours before roasting.
  • Par-boiling (not fully cooking) the potatoes ensures that they won’t be mushy or break apart when they’re smashed.
  • Put even pressure on the potatoes as you press down, but try to keep them intact.
  • Other herbs such as rosemary can be added or substituted for a different flavor profile.

More potato love

  • Creamy Mashed Potatoes
  • Scoopski Potatoes
  • Potato Latkes with Gorgonzola and Roasted Grapes
  • Honey Mustard Potato Tart
  • Homemade Potato Gnocchi
3.5 from 8 votes
Smashed Roasted Fingerling Potatoes
Print
Smashed Roasted Fingerling Potatoes
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Smashed roasted fingerling potatoes are topped with garlic and herbs and roasted to golden brown perfection.
Course: Side Dish
Cuisine: American
Keyword: smashed potatoes
Servings: 6 servings
Calories: 201 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
  • 2 pounds fingerling potatoes, washed but not peeled
  • 5 cloves garlic, minced
  • 10 sprigs of thyme
  • 1/4 cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Creme fraiche for serving (optional)
Instructions
  1. Cover potatoes with water in a large pot and add 2 tsps. of salt to water.
  2. Cover and bring to a boil, then reduce to a simmer.
  3. Cook until potatoes are softened, but not fully cooked through, about 20 minutes.

  4. Drain and place potatoes on a parchment lined sheet pan and allow to cool slightly.
  5. Press down on potatoes with a flat spatula or flat-bottomed sauce pan until flattened, but still intact.
  6. Scatter garlic and thyme evenly over potatoes and drizzle with olive oil.
  7. Season generously with salt and pepper.
  8. Roast in a 450 degree oven for 20-30 minutes until golden brown and crispy or until desired doneness.

  9. To serve, dollop with creme fraiche and sprinkle with roasted bits of garlic and herbs.
Recipe Notes
  • Make-ahead tip: The potatoes can be prepared through step 7, covered tightly with plastic wrap, and refrigerated for several hours before roasting.
  • Par-boiling (not fully cooking) the potatoes ensures that they won’t be mushy or break apart when they’re smashed.
  • Put even pressure on the potatoes as you press down, but try to keep them intact.
  • Other herbs such as rosemary can be added or substituted for a different flavor profile.
Nutrition Facts
Smashed Roasted Fingerling Potatoes
Amount Per Serving
Calories 201 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 9mg0%
Potassium 656mg19%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 80IU2%
Vitamin C 33.2mg40%
Calcium 29mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in October 2015 but was republished with tips in March 2020.

109

Recipe, Side Dish Recipes, Veggie Recipes golden brown, fingerling, garlic, potato, roasted, side, smashed potatoes, herbs

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Comments

  1. Kevin Barry says

    May 1, 2016 at 10:24 am

    How can you boil a potato, especially small fingerlings, for 20-25 min and have it not be cooked all the way through? 10-12 min is probably plenty.

    Reply
    • Cathy says

      May 1, 2016 at 4:35 pm

      Fair point if they are small fingerlings Kevin however, there is a wide range of sizes of fingerlings and other potatoes. The ones I used were definitely a bit on the larger side and 20ish mins was the proper cooking time. If you have smaller potatoes, by all means adjust the time so they don’t become overcooked.

  2. Cindy says

    October 3, 2016 at 6:10 pm

    Oh so glad you did a fingerling posting. I always see them and I am not ever quite sure how to prepare them. Bravo, this will wow my girlfriends for sure!

    Reply
3.50 from 8 votes (8 ratings without comment)

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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