These delicious and flavorful smashed fingerling potatoes are fluffy and tender on the inside and crispy on the outside.

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.
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Why this recipe works
- Time- these take under an hour to make from start to finish! The quickest side dish ever.
- Texture- these are crispy on the outside and tender and creamy on the inside.
- Versatile- you can use your favorite seasoning for these and make them your own.
- Kid-friendly- this recipe is a kid's favorite side dish that kids and all of the family will love!
- Allergy-friendly- this recipe naturally is gluten-free, and can be easily made dairy free and vegan if you swap the butter with vegan butter or olive oil!
What are fingerling potatoes?
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.

Ingredients
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.
Instructions
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.

Brush the smashed potatoes with melted butter on both sides.

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!

Expert Tips
- For the best results, use potatoes that are not bigger than 1 ½- 2 inches.
- Aim for equal size potatoes to ensure they bake evenly and perfectly.
- Dip these in your favorite dressing like ketchup, mayonnaise, boom boom sauce, bang bang sauce, ranch, etc.
- Make sure to dry out the potatoes with paper towels or a towel to make them crispy.
- I highly suggest not overcrowding the baking sheet, cook it in batches to make them cook properly and turn perfectly crispy.

Faq's
Yes, you can boil the potatoes and place them in the fridge, then when ready to bake, follow the rest of the instructions as written.
These will last up to 4 days stored in the fridge in an airtight container or in the freezer for up to 2 months.
Smashed potatoes are small potatoes that are simmered until soft inside, then smashed with a cup or a potato masher. Then, drizzle with the butter, and spices and cooked until crispy on the outside and tender on the inside.
You can use a potato masher, a glass, or any flat kitchen utensil to smash the potatoes evenly.

Storing
If you have leftovers, you can store them in the fridge for up to 4 days. Reheat them in the microwave or in the toaster oven (or regular oven) until they are warm and crispy again.
Reheating
Reheat in the oven at 200c (400f) for 5-10 minutes, or until it's warm and slightly crispy on the outside. You can also reheat it in the microwave until it's warm!
Freezing
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.

Substitutions
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.
Variations
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-Â 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!

Serving tips
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.
More potato side dishes
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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📖 Recipe

Crispy Smashed Fingerling Potatoes
Ingredients
- 450 g Fingerling potatoes
- 50 g Butter melted
- 2 teaspoon Dried thyme
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 2 teaspoon Garlic powder
Instructions
- 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.
- Brush the smashed potatoes with melted butter on both sides.
- 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!
Notes
- For the best results, use potatoes that are not bigger than 1 ½- 2 inches.
- Aim for equal size potatoes to ensure they bake evenly and perfectly.
- Dip these in your favorite dressing like ketchup, mayonnaise, boom boom sauce, bang bang sauce, ranch, etc.
- Make sure to dry out the potatoes with paper towels or a towel to make them crispy.
- I highly suggest not overcrowding the baking sheet, cook it in batches to make them cook properly and turn perfectly crispy.
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