Crispy Smashed Fingerling Potatoes

These fingerling smashed potatoes are one of my favorite side dishes to make! It is garlicky, savory, salty, and flavorful and fits perfectly next to chicken, fish, or tofu!

This recipe is super easy and straightforward. It starts by boiling the potatoes in hot salted water, and then patting them dry with paper towels to make sure they will turn crispy.

Then you brush them with the spices and melted butter and bake until they are crispy on the outside and golden brown.

For more side dishes, check out my roasted cauliflower with tahini, crispy baked carrot fries, tomato burrata salad, roasted cabbage steaks, and crispy greek fries.

Fingerling potatoes are a family of heritage potatoes that naturally grow smaller than common potatoes. They look like oblong-shaped, small potatoes and are commonly sold year-round in groceries stores.

They have thin skin, lower starch content, and cook faster than regular potatoes.

Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

Full measurements are in the recipe card below.

Fingerling potatoes- we used fingerling potatoes as we love their long shape and that they are small. These potatoes are perfect for smashed potatoes. You can use mini yukon gold potatoes instead.

Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this cupcake.

Garlic powder- use your favorite brand of garlic powder. You will need ½ teaspoon for this recipe.

Dried thyme- you can use either dried thyme or fresh thyme for this. Both will work great!

Kosher salt– we used kosher salt in this recipe. You can use sea salt or flakey salt as well.

Black pepper- use ground black pepper.

Bring a pot of water to a boil, and add a tablespoon of salt. Add the potatoes to the boiling water and cook for about 30 minutes until tender.

Drain the water and pat dry the potatoes using paper towels. Preheat the oven to 230c (450f).

On a parchment paper-lined baking sheet, smash each potato with a cup or a potato smasher gently.

Sprinkle each potato with kosher salt, black pepper, garlic powder, dried thyme, and more spices of your choice! Repeat on both sides of the potatoes.

Bake the potatoes at 230c (450f) for 20 minutes. Flip the potatoes halfway through. Bake for another 15-20 minutes or until golden brown and crispy from the outside.

Top with flakey salt and chopped parsley or chives and serve!

Let the potatoes cool to room temperature, then place them in the freezer and stored them in an airtight freezer-friendly container for up to 2 months.

When ready to use, place the potatoes in the fridge overnight to defrost, or thaw it at room temperature for a few hours. Reheat in the oven at 200c (400f) for 5-10 minutes, or until crispy.

Seasoning- you can substitute the seasoning with your favorite mix of flavors that you like. You can use Italian seasoning, Mexican seasoning, greek seasoning, etc.

Oil- if you do not want to use butter or want to make this recipe dairy free, replace the butter with your favorite cooking oil like olive oil, avocado oil, or vegetable oil.

Potatoes- this recipe uses fingerling potatoes, but you can make it with any other small potatoes like mini yukon gold potatoes or mini red potatoes.

Spicy- if you like your potatoes a little spicy (or a lot), you can add ½ teaspoon of cayenne pepper or ½ teaspoon of chili flakes.

Everything bagel- if you are obsessed with everything bagel seasoning like us, you should try seasoning your potatoes with everything bagel seasoning.

Natural- if you like the natural flavor of potatoes, skip the spices, and add coat the potatoes with oil, salt, and black pepper for a natural potato flavor.

Toppings- top these potatoes with chopped chives, chopped parsley, or chopped cilantro!

Serve the potatoes as a side dish next to your favorite protein or as a snack with your ketchup, boom boom sauce, ranch, or your favorite dressing.

Serve it next to my cast iron chicken, honey butter chicken, or next to my air fryer tilapia.

Top these potatoes with our favorite tzatziki sauce, or an easy yogurt dill sauce.

Air fryer potato wedges- These air fryer potato wedges are a healthier version of traditional fried potatoes. They are crispy on the outside and tender on the inside.

Dairy free mashed potatoes- These dairy free mashed potatoes are the perfect side dish, creamy, smooth, and savory, and come together in 30 minutes!

Green beans and potatoes- These green beans and potatoes are the perfect easy and healthy side dish for any main dish! It takes 30 minutes to make and uses simple ingredients.

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