Description

These Smashed Fingerling Potatoes are crispy on the outside, fluffy on the inside, and packed with flavor! Roasted with olive oil, garlic, and herbs, they make the perfect side dish for any meal. Serve them with a dipping sauce or a sprinkle of Parmesan for extra deliciousness!

Ingredients

Units Scale

1 1/2 lbs fingerling potatoes

2 tbsp olive oil

2 tbsp butter, melted (or dairy-free alternative)

2 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

1/2 tsp paprika (optional, for extra flavor)

1 tsp Italian seasoning (or fresh rosemary/thyme)

1/4 cup grated Parmesan cheese (optional, for topping)

1 tbsp fresh parsley, chopped (for garnish)

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Instructions

Boil the Potatoes:

Place potatoes in a large pot and cover with cold water.
Add 1 tsp salt and bring to a boil.
Simmer for 15-20 minutes until fork-tender. Drain and let cool slightly.

2. Smash the Potatoes:

Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease it.
Place boiled potatoes on the sheet and use a fork or potato masher to gently smash each one until flattened but still intact.

3. Season & Roast:

Drizzle olive oil and melted butter over the potatoes.
Sprinkle with garlic, black pepper, paprika, and Italian seasoning.
Roast for 20-25 minutes until crispy and golden brown.

4. Garnish & Serve:

Sprinkle with Parmesan cheese (if using) and broil for 2-3 minutes for extra crispiness.
Garnish with fresh parsley and serve immediately!

Notes

Want them extra crispy? Flip potatoes halfway through baking.
Make it dairy-free? Use all olive oil instead of butter.

Add a spicy kick: Sprinkle with red pepper flakes or drizzle with hot sauce before serving.