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Close-up view of crispy smashed fingerling potatoes with caramelized garlic, herbs, and seasoning for a crunchy golden finish.
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Crispy Smashed Potatoes

Easy to make these crunchy taters are a great side dish! An extra drizzle of butter over the top at the end takes them right to the next level!
Course Vegetables and Side Dishes
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 177kcal
Author Deb Clark
Cost $10

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.
    A pot filled with red and yellow fingerling potatoes, surrounded by bowls of chopped parsley, minced garlic, seasonings, and olive oil, ready for cooking.
  • 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.
    A bowl of fresh garlic herb mixture with olive oil and parsley, being stirred with a silver spoon. Raw potatoes and ingredients are visible nearby.
  • 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.
    Hand using a glass to gently press and flatten cooked fingerling potatoes on a parchment-lined baking sheet. Surrounding the tray are raw potatoes, garlic, and a bowl of chopped herb mixture.
  • Drizzle the garlic butter over each potato, sprinkle generously with salt and pepper.
    Hand spooning a fresh garlic and herb mixture onto smashed fingerling potatoes on a baking sheet lined with parchment paper. A bowl of the herb mixture, fresh garlic, and potatoes surround the tray.
  • 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.
To smash the potatoes do not use a traditional potato masher, it will crush the potato. Use a the bottom of small glass. If you find the potatoes sticking to the glass, spray it with nonstick cooking spray.

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!

Nutrition

Calories: 177kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 514mg | Fiber: 3g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 27mg | Calcium: 27mg | Iron: 1mg
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