Crispy Smashed Fingerling Potatoes
These smashed fingerling potatoes have a crispy oven baked exterior with a creamy texture inside. They are the best potatoes for an easy side dish that goes with just about anything. Skip the french fries and try these delicious potatoes instead!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 20 fingerling potatoes (I used Russian Banana fingerling potatoes, each about 2½ inches long with a small diameter.)
- ½ teaspoon kosher salt (divided (or more to taste))
- 2 teaspoons olive oil
- Chopped parsley or other fresh herbs (optional for garnish)
Instructions
- 1
Preheat oven to 375° F. Put one oven rack on the second level from the top and another rack just below the middle. Wash and dry small potatoes, and poke them once with a fork so they don't explode in the oven. No need to peel these tiny potatoes with thin skin. Place potatoes on a rimmed baking sheet (Do not use parchment paper - it burns).
- 2
Bake on the lower rack in the preheated oven for 30-45 minutes or until fork tender. About halfway through cooking, give the pan a few brisk shakes so that the potatoes rotate around.The total time depends on the size of your potatoes and the particulars of your oven.
- 3
Remove from oven, and let potatoes sit a few minutes until they are cool enough to handle. Move the potatoes to a large cutting board. Smash each potato with a flat object like a sturdy glass bottom or metal pastry scraper. You can also use the heel of your hand. Potatoes should be about 1/4 inch thick. Optional: just prior to smashing, score (make a shallow, slight cut) on the top of the potato lengthwise for more even smashing.
- 4
Lightly brush oil on the sheet pan. Place potatoes back on the baking sheet in a single layer. Sprinkle potatoes with half the salt and brush potatoes with olive oil until lightly coated. Place potatoes on the higher rack under the broiler for about 4 ½ to 6 minutes, or until the tops are crispy and dark golden brown. Watch carefully because food burns quickly under the broiler. Remove from the oven.
- 5
Sprinkle with remaining salt to taste and optional chopped parsley. Serve immediately.