Garlicky potatoes that are fluffy and creamy with a crispy crust and edges. Who doesn't love a great potato?!!! The Smashed Fingerling Potatoes are boiled until tender, smashed, then drizzled with an herbed sauce and baked. You'll love these tender delicious potatoes!
Jump to:
Why you'll love the smashed potatoes recipe
This is an easy side dish. The ingredients are simple and you probably have everything on hand! Like your favorite french fries, these potatoes are crispy on the outside with a soft fluffy center!
They are a great side dish. Or topped with sour cream and chives, these make a great appetizer.
Ingredients
The ingredients are simple and you probably have everything on hand!
- Yukon gold potatoes - baby red potatoes, Yukon golds, new potatoes or any smaller potatoes are my first choice. They have tender skin and a creamy texture.
- fresh herbs, garlic and parsley - for loads of herby flavor!
- olive oil - I've even made them with bacon fat and some melted butter ooh were they were so good!
- salt and pepper - for seasoning.
Crispy Smashed Potatoes
Equipment
- sheet pan
- Stock Pot
Ingredients
- 1.5 lbs Yukon gold potatoes (or any "creamer" potatoes)
- ¼ cup extra virgin olive oil
- ¼ cup garlic minced
- ¼ cup parsley minced
- 1 teaspoon sea salt course grind
- ½ teaspoon black pepper
Instructions
- Wash and scrub potatoes. Add to stock pot, top with water and bring to a boil.
- Boil the potatoes until fork tender, 15-20 minutes or until easily pierced with a knife. Drain remove excess moisture, and allow to cool.
- Meanwhile, preheat the oven to 450°
- Spray the large baking sheet with non-stick spray, set aside. For easy clean up line with parchment paper.
- Finely mince the parsley and garlic, combine with the olive oil in a small bowl, set aside.
- Once the potatoes are cool, press on the potatoes and smash them until they about ⅓ inch thick. I use a small glass. Place potatoes on a baking sheet about 1 inch apart.
- Drizzle the garlic butter over each potato, sprinkle generously with salt and pepper.
- Bake for 15-20 minutes until edges are crunchy and golden brown for maximum crunchiness!
Notes
Variations
- top with a drizzle of butter right before serving, amazing!
- a spoonful of sour cream topped a dab of caviar for salty goodness, to make them super fancy.
- top with guacamole, black beans and cheddar cheese for southwestern flair.
- a squeeze of lemon - right over the top of the spuds when they come out of the oven.
Storage
Refrigerator - Store in an airtight container in the refrigerator. It will last up to five days. Just allow them to cool completely and store covered. Reheat - You can reheat these potatoes and they get super crispy. Preheat the oven to 350 degrees. Place on a baking sheet and bake for about 10 minutes until crispy. Easy-peasy!Love this recipe? Join the free membership group!
Nutrition
Instructions
Clean potatoes, place in a stock pot. Boil until tender, drain well.
Place potatoes on baking sheet, press on them gently and flatten.
In a small bowl combine the garlic, parsley and olive oil. Mix well.
Spoon over the smashed potatoes, season with salt and pepper. Bake until crispy.
FAQ's
Creamers are tender small potatoes and can be baked, boiled or roasted. Harvested before they mature, they are small, usually no more than one inch in diameter. AND they are delicious!
Grab a bag with your next food delivery, make this recipe when it's convenient for you. The good news is a bag of these taters will last up to a month!
Store in a cool dry area like your pantry or the vegetable crisper drawer in the refrigerator.
Top Tip
To get the crispiest results, preheat the oven well. These cook at a high heat, and it's all about the crust.
- Be sure to spray the sheet pan with a non-stick coating to really crisp them up!
- Use fresh garlic. This isn't the time to substitute garlic powder or pre-minced garlic.
Related recipes
If you're looking for more great potato recipes, here are my very favorites!
- Cracker Barrel Cheesy Potatoes - we just love this casserole dish!
- Crispy Pan Fried Potatoes - crispy on the outside, fluffy on the inside these are so delicious!
- Roasted Radishes and Potatoes - a great twist on your ordinary potato side dish!
- Oven Roasted Rosemary Potatoes - roasting helps caramelize the potatoes!
Serve with
I hope you give this recipe a try. It's a great side dish! There's something about the crispy edges and herby, garlicky marinade that bakes total goodness into these spuds!
More topping options are:
- Sour cream, shredded cheese and crispy bacon bits. Like tiny loaded potatoes!
- Creme fraiche and caviar for a fancy party, oooh yum!
- Pimento Cheese would be fabulous!
They are wonderful served with ribs, chicken or a great steak! Potatoes are always a great side dish!
Whether you serve these smashed fingerling potatoes as a crave-worthy side or pass them around as a crowd-pleasing appetizer, they always steal the show. Crispy on the edges, tender inside, and just begging to be dipped—they're the kind of snack everyone reaches for first!
If you make this recipe, drop a comment and five-star rating below—I’d love to hear how it went! And if they make it to your party table, tag me on Instagram @bowl_me_over so I can cheer you on!
Paige says
We loved these potatoes! Super easy to make too! Delish!
Bowl Me Over says
Thanks Paige!
Erin Parker says
These potatoes are utterly perfect and everything I want in a side dish. We've been making a LOT more potatoes recently, and these are everyone's favorite for the same reason: they're darn good.
Julie Menghini says
I'm a potato lover and loved how these crisped up. They were delicious with our burgers!
Brandi Burgess says
We absolutely love potatoes as a side dish. These Crispy Smashed Potatoes look like the perfect side for a grilled steak or chicken breast!!!
Amy Nash says
I seriously could pop these little crispy smashed potatoes and not have anything else for dinner! The textures are just so darn good!
Angela says
Potato lover right here! I am definitely making these this week. So simple and flavorful.
Jennifer Stewart says
These were such a hit this weekend that everyone is already asking for them again this week!
Michelle Turner says
Making them with dinner tomorrow. YUM. Thanks.
Bowl Me Over says
You'll love them Michelle! They crisp up so nicely!
Nicole Johnson says
Potatoes might be my love language, and these would definitely be near the top of the list of my favorites. I love these with a prime rib or good steak!
Bowl Me Over says
I hear you there! Potatoes are life! 😁 They will be delicious with steak Nicole!
michele says
I love that you made these potatoes... they really do go with everything! and now that you pointed it out... I sure do have a lot of potatoes on my site! <3
Bowl Me Over says
And every one of them delicious! Your blog is amazing, thank you for letting me share this recipe Michele!
Sheila says
I love how simple this recipe is! Perfect combination of flavors and love the tips for making them extra crispy, too!
Bowl Me Over says
Yum, yum, yum - so tasty! Thanks Sheila!
Lisa Hitzeman says
These potatoes are right up my alley. They look absolutely amazing! They also sound so easy to make. I have some yukon golds in my pantry, so these are happening very soon at my house!
Bowl Me Over says
Wonderful! I know everyone will enjoy them!
MICHAELA KENKEL says
These are positively FANTASTIC! One of my new favorite ways to eat potatoes -- and that's saying A LOT because we eat lots of them! Thanks for the great recipe!
Bowl Me Over says
You're so welcome Michaela! I'm glad you enjoyed this recipe!