Crispy Smashed Fingerling Potatoes
These delicious and flavorful smashed fingerling potatoes are fluffy and tender on the inside and crispy on the outside.
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.
Nutrition
Calories: 244kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 36mgSodium: 893mgPotassium: 669mgFiber: 4gSugar: 1gVitamin A: 447IUVitamin C: 30mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!