Smashed Fingerling Potatoes
These garlic butter smashed fingerling potatoes are extra crispy on the outside and super fluffy on the inside. Plus, you can cook them in the oven or air fryer. The easiest and best side dish ever!
Ingredients
- 1.5 lbs fingerling potatoes, any variety (I used gold fingerling potatoes)
- 3 tbsp extra-virgin olive oil
- 1 tbsp butter, salted or unsalted
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt, to taste
- 2 tbsp fresh parsley, finely chopped
Instructions
- Preheat your oven to 425°F or wait to preheat your air fryer.
- Bring a large pot of water to a boil over high heat and add 2 teaspoons of salt. Meanwhile, wash and scrub the potatoes under running water. Then add them to the boiling water and cook for 15 – 20 minutes, until they are fork-tender.
- Meanwhile, prepare a baking sheet by adding 1 Tablespoon of olive oil and brushing it across the pan.
- When the potatoes are done, drain them using a colander and let them sit for 5 minutes until they can be handled safely.
- Transfer the potatoes to a greased baking sheet and use the bottom of a cup or fork to gently “smash” them. The thinner the potatoes, the crispier they will be. I like them to be about a ½ inch thick.
- Drizzle with the melted butter first, followed by the remaining 2 tablespoons of olive oil. Then, season with the garlic powder, pepper, and ¼ - ½ teaspoon salt.
- Oven: Bake for about 25 to 30 minutes until the potatoes are golden and extra crispy. No need to flip them!
- Air Fryer: Preheat your air fryer to 400°F and coat with non-stick or olive oil spray. Using a spatula, carefully add the smashed potatoes into the preheated air fryer basket, making sure they do not overlap or else they will not get crispy. Air fry for 15 – 20 minutes until the potatoes are super crispy and golden. Do not flip them while cooking!
- Serve hot, garnished with parsley, grated parmesan, and flakey sea salt if desired. You can even drizzle or dip them the basil pesto. Enjoy!
Notes
Parmesan Flavored. Sprinkle 1/4 cup of parmesan cheese on top of the potatoes before roasting them.
Pesto Flavored. Top your smashed fingerling potatoes with pesto or use it as a dipping sauce. I love this nut-free basil pesto!
Butter: You can omit the butter and replace it with an extra 1 tbsp of olive oil.
Fingerling Potatoes: If you don’t have fingerling potatoes, you can use any variety of baby potatoes. I love baby red potatoes, Yukon golds, or baby russets.
Make it vegan & dairy-free: Easily make this smashed fingerling potatoes recipe vegan and dairy-free by substituting the butter with vegan butter or olive oil.
Microwaving potatoes, instead of boiling: Add the cleaned fingerling potatoes to a microwave-safe dish and microwave on high for about 5 – 8 minutes until cooked, then continue with step 5 to smash and roast.
Storing: Smashed potatoes are best served warm and fresh out of the oven. However, they can be stored for up to 5 days in a covered container in the refrigerator.
Reheating: For best results, reheat smashed potatoes in the oven or air fryer at 400°F for 5 – 8 minutes until warm. Don't microwave them.
Nutrition
Calories: 138kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 8mg | Potassium: 491mg | Fiber: 3g | Vitamin A: 174IU | Vitamin C: 24mg | Calcium: 17mg | Iron: 1mg
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