These smashed fingerling potatoes are extra crispy on the outside and buttery and fluffy inside. You boil them, smash them, then roast or air fry until golden. It's the easiest way I've found to get truly crispy potatoes every time.
Crispy Smashed Fingerling Potatoes At A Glance
- ✅ Recipe Name: Crispy Smashed Fingerling Potatoes (Oven or Air Fryer)
- 🕒 Ready In: ~50 minutes (10 min prep, 40 min cook)
- 👪 Serves: 6
- 🍽 Calories: ~138 per serving
- 🥣 Main Ingredients: Fingerling potatoes, olive oil, butter, garlic powder, salt, pepper, parsley
- 📖 Dietary Info: Gluten-free, vegetarian, easily vegan, and dairy-free
- 🔥 Cooking Method: Oven or air fryer
- ⭐ Why You'll Love It: Boiling first, then roasting hot, gives crispy golden edges with fluffy, creamy centers. Butter and garlic for flavor, olive oil for crunch. Make them in the oven or air fryer, and dress them up with parmesan, pesto, or fresh herbs.
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The Crispiest Smashed Finglering Potatoes
I take crispy potatoes very seriously. If you've tried and loved my crispiest oven-roasted potatoes, you need to try these smashed fingerling ones.
Fingerlings are my go-to for smashed potatoes. The thin skins crisp up without getting tough, and the insides stay creamy. I've made them with yellow, purple, red, and white fingerlings. They all work, so use whatever your store has.
Two things I got wrong before I got them right. I used to skip the boil to save time. Don't. The centers turn out dense instead of fluffy. And I started with fresh garlic, which scorched in the time it takes the potatoes to crisp. Garlic powder holds up. I smash them to about a half inch now, since thinner equals crispier edges.
I tested the oven and the air fryer and wrote out both below. Oven if you're making a full batch, air fryer if you want them faster. If you like this method, my air fryer smashed potatoes use baby gold potatoes the same way. They're perfect to dip into my healthy yogurt ranch dip.
Jump to:
- Crispy Smashed Fingerling Potatoes At A Glance
- The Crispiest Smashed Finglering Potatoes
- Why You'll Love This Recipe
- What Makes Fingerling Potatoes Best for Smashing
- Ingredients You'll Need
- Ingredient Substitutions & Variations
- How to Make Smashed Fingerling Potatoes (Step-by-Step)
- How to Air Fry Smashed Fingerling Potatoes
- Tips for the Crispiest Smashed Fingerling Potatoes
- What to Serve With Smashed Fingerling Potatoes
- How to Store and Reheat
- Smashed Fingerling Potatoes FAQs
- More Crispy Potato Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love This Recipe
- Crispy edges, creamy centers: Boiling first, then roasting hot is what gives you golden, crackly edges with a soft, fluffy inside.
- Oven or air fryer: Full instructions for both below. Pick whichever fits your time and batch size.
- 5 simple ingredients: Just fingerlings, olive oil, butter, garlic powder, and seasoning. Nothing fussy.
- Naturally gluten-free, easily vegan: Swap the butter for olive oil or vegan butter, and they're dairy-free too.
- Endlessly customizable: Dress them up with parmesan, pesto, fresh herbs, or a dipping sauce.
- A side that works with anything: Great next to these crispy air fryer chicken thighs, fish, steak, or a big salad, and they hold their own as a snack.
⭐️⭐️⭐️⭐️⭐️
Best smashed potato ever! We used purple ones, and they were very crisp and tasty.
- Andrea (December 2022)
What Makes Fingerling Potatoes Best for Smashing
Fingerling potatoes are small and narrow with thin skins and a naturally waxy, low-moisture texture, which is what makes them ideal for smashing. The thin skins crisp into golden, crackly edges without turning tough, and the waxy flesh holds its shape when you press down, so the potatoes flatten instead of falling apart and the insides stay creamy rather than gummy. Their small size also means more surface area hits the hot pan, which is where the crispiness comes from.
No fingerlings? These small potatoes smash just as well:
- Baby Yukon golds: creamy and thin-skinned
- Petite red potatoes: waxy and hold their shape
- Baby creamer potatoes: small and quick to cook
Skip large russets. They're too starchy and tend to crumble under the cup.
Ingredients You'll Need
You need just a handful of simple ingredients. Full amounts are in the recipe card below.
- Fingerling potatoes: One 1.5 lb bag, any color. I've made these with yellow, purple, red, and white, and they all crisp up well. The same potatoes I use in my crispy air fryer fingerling potatoes.
- Olive oil and butter: I use both. Olive oil gets the edges crispy, and butter brings the flavor. For dairy-free, swap the butter for more olive oil or vegan butter.
- Garlic powder: I use powder, not fresh. Fresh garlic burns in the time it takes the potatoes to crisp. Onion powder, cajun seasoning, or paprika also works.
- Salt and pepper: To season.
- Fresh parsley: For a little color and freshness on top.
Scroll to recipe card for quantities!
Ingredient Substitutions & Variations
- Potato swaps: No fingerlings? Baby Yukon golds, petite reds, or baby creamer potatoes all smash well. Skip large russets, which are too starchy and crumble under the cup.
- Make it dairy-free: Swap the butter for vegan butter or extra olive oil.
- Parmesan: Sprinkle grated parmesan over the potatoes for the last few minutes of roasting so it melts and crisps.
- Pesto: Drizzle some pesto on top or serve it on the side for dipping. My go-to is a nut-free basil pesto.
- Cajun: Swap the garlic powder for a teaspoon of Cajun seasoning for a little heat.
- Fresh herbs: Rosemary or thyme before roasting, or parsley and chives after.
- Lemon or balsamic: A squeeze of lemon after roasting, or a drizzle of balsamic glaze before serving, brightens them up.
- Dipping sauces: Ranch, garlic aioli, or low-fat tzatziki all pair well if you're serving these as a snack.
How to Make Smashed Fingerling Potatoes (Step-by-Step)
- Boil the potatoes. Cook the fingerlings in salted water until fork-tender, about 15 to 20 minutes, then drain.
- Smash them. Press each potato with the bottom of a cup until about a half inch thick. Thinner means crispier.
- Oil and season. Season: Brush with the melted butter, then the remaining 2 tablespoons olive oil.
- Roast until golden. Bake at 425°F for 25 to 30 minutes until the edges are crispy. No flipping needed.
How to Air Fry Smashed Fingerling Potatoes
Short on time or only making a small batch? The air fryer gets these just as crispy as the oven, a little faster.
- Boil and smash the potatoes as directed below, then season them with oil, butter, and spices.
- Preheat your air fryer to 400°F.
- Add the potatoes in a single layer to the basket. Don't let them overlap, or they won't crisp.
- Air fry for 15 to 20 minutes until golden and crispy. No need to flip.
- Serve hot, garnished with parsley and flaky salt.
Tips for the Crispiest Smashed Fingerling Potatoes
- Dry the potatoes after boiling. Drain them well and let them steam off for about 5 minutes. Surface moisture is the enemy of crispy edges.
- Smash them thin. About a half inch. The thinner and flatter they are, the more surface area crisps up.
- Don't crowd the pan. Leave space around each potato so hot air circulates. Crowded potatoes steam instead of crisping.
- Skip the parchment paper. A bare baking sheet gives you crispier bottoms. Parchment traps moisture.
- Use enough oil. A generous brush of olive oil is what crackles the edges. Going light here is the most common reason they turn out soft.
- Roast hot and don't flip. A 425°F oven and leaving them undisturbed lets one side get deeply golden.
What to Serve With Smashed Fingerling Potatoes
These crispy potatoes make a great side with just about anything. A few of my favorite pairings:
- With chicken: They're great next to Greek yogurt marinated chicken or crispy grilled boneless chicken thighs.
- With fish: Try them alongside blackened salmon or air fryer tilapia.
- With beef: I love them with these air fryer filet mignon.
- With a salad: Pair with an orzo pesto salad or a big kale crunch salad for a lighter plate.
- As a snack: Serve them on their own with a dipping sauce. Homemade healthy ranch dip, garlic aioli, or tzatziki all work.
How to Store and Reheat
- Storing: These are best fresh from the oven, but leftovers keep in an airtight container in the fridge for up to 5 days.
- Reheating: Warm them in the oven or air fryer at 400°F for 5 to 8 minutes to bring the crispiness back. Skip the microwave, which leaves them soft.
- Make ahead: Boil the potatoes up to a day in advance and refrigerate. Smash and roast just before serving.
Smashed Fingerling Potatoes FAQs
Usually, it's too much moisture or a crowded pan. Let the boiled potatoes steam off for 5 minutes before smashing. Use a generous brush of oil, leave space around each one, skip the parchment, and make sure your oven is fully preheated to 425°F.
Boiling cooks them through, so the insides turn fluffy and creamy. Skip it, and the centers stay dense, no matter how long you roast them.
No. The thin skins crisp up beautifully and hold the potato together when you smash it. Just scrub them clean before boiling.
Yes. Baby Yukon golds, petite reds, or baby creamer potatoes all smash well. Avoid large russets, which are too starchy and crumble under the cup.
Both get genuinely crispy. The oven is easier for a full batch, and the air fryer is faster for a smaller one. Check out my crispy air fryer smashed potatoes, too!
Boil the potatoes up to a day in advance and refrigerate. Smash and roast just before serving for the best texture.
More Crispy Potato Recipes You'll Love
If you loved these smashed fingerling potatoes, here are a few more crispy potato recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Crispy Smashed Fingerling Potatoes
Ingredients
- 1.5 lbs fingerling potatoes, any variety (yellow, purple, red, or white all work)
- 3 tablespoon extra-virgin olive oil
- 1 tablespoon butter, salted or unsalted
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Salt, to taste
- 2 tablespoon fresh parsley, finely chopped
Instructions
- Preheat: Heat your oven to 425°F. (For the air fryer, see step 8.)
- Boil the potatoes: Bring a large pot of water to a boil and add 2 teaspoons salt. Scrub the potatoes, then boil for 15 to 20 minutes, until fork-tender.
- Prep the pan: Brush a baking sheet with 1 tablespoon of the olive oil.
- Drain and rest: Drain the potatoes and let them sit 5 minutes, until cool enough to handle and any surface moisture steams off.
- Smash: Transfer the potatoes to the baking sheet. Press each one with the bottom of a cup or a fork to about ½ inch thick. Thinner means crispier.
- Season: Brush with the melted butter, then the remaining 2 tablespoons olive oil. Sprinkle with garlic powder, pepper, and ¼ to ½ teaspoon salt.
- Bake: Roast for 25 to 30 minutes, until golden and crispy. No need to flip.
- Air fryer option: Preheat the air fryer to 400°F. Add the smashed potatoes in a single layer without overlapping. Air fry 15 to 20 minutes, until crispy. Don't flip.
- Serve: Garnish with parsley, flaky salt, and parmesan if using. Serve hot.
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein, air fryer, and healthy recipes that actually taste like the real thing.
Andrea H says
Best smashed potato ever! We used purple ones and they were very crisp and tasty.