Crispy Smashed Fingerling Potatoes

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.

5 from 3 votes

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Prep Time 10

Cook Time 40

Total Time 50

Serving servings

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

Make it dairy-free or vegan: Swap the butter for vegan butter or an extra tablespoon of olive oil.

Potato swaps: No fingerlings? Use baby Yukon golds, petite reds, or baby creamer potatoes.

Make ahead: Boil the potatoes up to a day in advance and refrigerate. Smash and roast before serving.

Storage: Keep leftovers in an airtight container up to 5 days. Reheat in the oven or air fryer at 400°F for 5 to 8 minutes. Don't microwave.

Flavor variations: Add parmesan for the last few minutes of roasting, or top with pesto, fresh herbs, or a squeeze of lemon.

Nutrition

Course Side Dish

Cuisine American

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