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!
Next time try this recipe for Sweet Potato Wedges.
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, crispy potatoes with a soft fluffy center!
✔️ Perfect for a side dish, topped with sour cream and chives, these make a yummy appetizer.
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 best. 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 yummy!
- salt and pepper - for seasoning.
The potatoes are simple to make and so flavorful!
- Wash the potatoes. Scrub them well to remove any dirt. Add to a stock pot, cover with water and bring to a boil. Boil uncovered for 15-20 minutes or until a knife slips out easily when testing.
- Drain the potatoes and allow to cool until they are easy to handle.
- Once the potatoes are cool enough to handle, press on the potatoes and mash them, I used a small glass to keep them uniform in depth.
- Next mince the parsley and garlic, add to a small bowl with the olive oil.
- Place potatoes on a single layer on the rimmed baking sheet. Spoon the herb mixture over each potato.
- Sprinkle with salt and pepper and bake until crunchy and golden.
BEST Potato Recipe Ever
These crispy smashed potatoes are the BEST potatoes ever! These have the maximum crispiness. Give them a try and tell me if you agree.
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!
They are best stored in a cool dry area like your pantry or the vegetable crisper drawer in the refrigerator.
Things to know
- To get the crispiest results, reheat 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.
Here's a few variations to mix up this recipe:
- Top the crispy smashed potatoes with a drizzle of butter right before serving, amazing!
- Sour cream with a dab of caviar for salty goodness, these potatoes will explode in your mouth!
- Take your potatoes south of the border with guacamole, black beans and cheddar cheese
- A squeeze of lemon - simple and perfect, right over the top of the spuds when they come out of the oven.
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!
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 - super yummy and a great twist on your ordinary potato side dish!
- Oven Roasted Rosemary Potatoes - roasting helps caramelize the potatoes - so yummy!
I really 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!
Crispy Smashed Potatoes
- 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
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- 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!
- 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.