Crispy Smashed Fingerling Potatoes are a crowd-pleaser! These buttery potatoes have crispy edges and fluffy, creamy centers. Seasoned with garlic, olive oil, and butter for the best flavor. Serve as a side or snack. Great for dinner and holiday entertaining. (Gluten Free, Vegan option).
Boil potatoes: Add 1.5 lbs yellow fingerling potatoes to a pot of heavily salted water (see note 1). Bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain and shake well to remove excess water.
Smash and bake: Spread out the potatoes on an unlined baking sheet (see note 2). Use the bottom of a cup to smash the potatoes until they are ¼-inch (0.6 cm) thick. Brush both sides with 2 tablespoons extra-virgin olive oil, then sprinkle with ½ teaspoon fine sea salt and ¼ to ½ teaspoon black pepper. Bake for 25 minutes or until golden-brown.
Butter and bake: In a small bowl, mix 2 tablespoons melted butter, 1 teaspoon garlic powder, and ½ teaspoon onion powder. Brush the tops of the roasted potatoes with the mixture. Bake again until the edges are crispy, about 10 minutes. Garnish if desired (see note 3) and serve hot.
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Notes
Salting the water: Add a generous amount of salt to the cooking water (2 to 3 teaspoons). Most of this salt will get drained out with the potatoes, but it helps to kick start the seasoning.
Baking sheet prep: A bare baking sheet will yield crispier potatoes. So, don't line your baking sheet with parchment paper. The potatoes are brushed generously with oil, so sticking shouldn't be a problem. Use the biggest baking sheet you have, so the potatoes can be spread out. A half-sheet pan (18x13-inches) works for one batch. If your baking sheets are smaller, use two and rotate them half-way through baking.
Make ahead tip: The potatoes are best baked fresh, but you can boil them up to 1 day in advance. Boil and drain the potatoes per the recipe. Then, let the steam escape for 5 to 10 minutes before transferring the boiled potatoes to a container and refrigerating. Continue with the remaining steps (smash and bake) just before serving.