Crispy Smashed Fingerling Potatoes

Crispy smashed fingerling potatoes are an easy side dish or appetizer for any occasion! The crispy exterior paired with creamy centers makes this recipe an instant family favorite. Topped with a fresh herb garlic butter, you won’t be able to stop eating these!

about these smashed fingerling potatoes recipe

For all my fellow potato lovers, this side dish is for you! Golden, crispy edges meet creamy centers in these easy-to-make crispy smashed fingerling potatoes. Topped with a garlicky herb butter drizzle, they’re the side dish that’ll have everyone reaching for seconds.

There’s no need to spend hours in the kitchen – these potatoes come together in a flash. A quick boil, a gentle smash, and a trip to the oven is all it takes to turn those fingerlings into a crowd-pleasing favorite.

Of course, we had to take it a step further with a melted herb butter drizzle on top for that punch of flavor. The drizzle of butter seeps into every nook and cranny… It’s just so dang good.

We like to serve these as a side dish alongside a juicy steak, but they also make for a tasty appetizer. Serve them on a platter with sour cream for dipping (or any of your favorite dipping sauces like pesto). They are actually a simple finger food for any occasion, whether it is tailgating, a birthday party, brunch, a potluck, or even a holiday dinner.

ingredients

fingerling potatoes. Use fingerling potatoes that are approximately the same size to ensure they cook evenly and at the same time.

butter. Unsalted butter is all you need for this recipe. You can use salted butter, but if you do, omit the salt from seasoning the potatoes in the recipe.

oil. Extra virgin olive oil is best for the flavor of these potatoes!

spices. All you need for this recipe is sea salt, freshly cracked black pepper, and garlic powder.

chives. Fresh chives gives these potatoes a pop of flavor! You could also use thinly sliced green onions.

this recipe’s must-haves

You don’t need too many tools to make this recipe. First, to boil the potatoes, you will need a large stockpot or a Dutch oven.

To smash the potatoes, just use the bottom of a glass or a mason jar!

For roasting the potatoes, use a large baking pan or half sheet baking pan. We usually line ours with parchment paper or silicone mats.

here’s how to make smashed fingerling potatoes

boil potatoes

Bring a large pot of salted water to a boil over high heat. Once boiling, add the potatoes and boil them for 20 to 25 minutes, until they are soft and fork tender. If your potatoes are larger, you may need to extend the cooking time.

smash

Drain the potatoes and let the potatoes dry for about 5 minutes in the colander. This will help you achieve maximum crispiness by getting rid of excess moisture.

Line a large rimmed sheet pan with parchment paper or a silicone mat. Add the potatoes to the baking sheet, then press each one gently with the bottom of a glass to smash them into a flat layer. Do not use a potato masher.

Drizzle the potatoes with extra virgin olive oil and melted butter. Season with salt and pepper.

bake

Bake the potatoes for 35 to 45 minutes at 425˚F. They should be golden brown on the edges and crispy.

Make the melted herb butter as the potatoes bake.

drizzle

Add the finished potatoes to a platter. Drizzle with melted herb butter and serve immediately as a side dish or as an appetizer with sour cream for dipping. You can even sprinkle them with additional fresh herbs at the end!

tips and tricks

use equal sized potatoes. If you can, try to select potatoes that are similar in size. This will make sure that they cook at the same rate when boiled and roasted.

smash gently. You may be tempted to smash the potatoes aggressively, but you will want to be gentle. Be careful to be gentle as you smash them down so you don’t split the potatoes or rip off the skin.

if they don’t get crispy enough… Having trouble getting the potatoes crispy in the oven? Try popping them under the broiler for 1 to 2 minutes to finish them off for a crispier result.

More potato side dish recipes to try out: Sweet Potato Souffle | Instant Pot Mashed Potatoes | Oven Fried Potatoes and Onions | Garlic Butter Roasted Carrots and Potatoes

how long should I boil fingerling potatoes for smashed potatoes?

You will need to boil the fingerling potatoes for 20 to 25 minutes, depending on their size. If you have larger potatoes, the boiling time will be longer. Test the largest potato in the pot by sticking a fork into it. If a fork goes into the potato without much resistance, the potatoes are ready to be drained!

what can I use to “smash” the potatoes?

We just use the bottom of a mason jar or a pint glass! Just make sure the glass is heavy with a wide base to make the smashing process easier.

can I use different fresh herbs for the garlic herb butter?

We like to use chives for our potatoes, but you can use any of your favorite fresh herbs to vary up the recipe with what you have on hand. You can use freshly chopped parsley, basil, oregano, rosemary, and/or thyme for the garlic butter.

can I make these smashed potatoes ahead of time?

Yes, you can make these potatoes ahead of time. This especially comes in handy when you have a big dinner (like Thanksgiving) or an event where you are juggling a lot of different recipes throughout the day.

Start by prepping the potatoes earlier in the day. Boil the potatoes, then smash them. Let them cool, then store them on a baking sheet wrapped in plastic wrap in the fridge. Once it’s time to bake the potatoes, top them with oil and butter, and bake as instruction in the instructions below.

Need some inspiration for side dishes? Check out my side dish recipes page!

what to serve with crispy smashed potatoes

These oven-roasted fingerling smashed potatoes are a delicious side dish to make for any main dish you have planned. Potatoes are so versatile that you can use them with all of your favorite proteins. Of course, we have our personal favorites, all of which are comfort foods to enjoy throughout the year:

Roasted chicken with white wine and fresh herbs is an easy quick dinner for any night of the week. By breaking down the chicken, it cooks faster so you can get dinner on the table sooner!

If you are thinking about serving these for Thanksgiving, pair them with our smoked beer brined turkey! It’s literally the best turkey we’ve ever made. And we’ve made a lot of them!

For summertime gatherings, light up the grill and make this grilled full chicken.

If beef is more your speed, try a grilled new york strip steak or really step up your game with a bbq beef tenderloin.

how to store

Store. Allow the leftovers to cool to room temperature, then transfer to an airtight container. They can be stored for up to 2 days in the refrigerator.

Reheat. To reheat, you can either use the oven or a skillet. For the oven, bake the potatoes in an even layer on a lined baking sheet at 350˚F until warmed through and the edges are crispy again. For the skillet, add oil to a skillet and heat over medium heat. Reheat potatoes in the hot oil until golden brown and warmed through.

more easy potato recipes to enjoy

Crispy mashed potato fritters are crunchy on the outside with a perfectly creamy center inside. Serve them as an appetizer or even a side dish.

Loaded mashed potato egg rolls are my favorite way to use up mashed potatoes! You get all that loaded baked potato flavor, but in an egg roll.

Gooey potato cheese balls are an easy party snack to whip up for any occasion.

Need more side dishes for the holidays? Check out our Christmas side dishes!

Finally, if you make this fingerling smashed potatoes recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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