Crispy Smashed Fingerling Potatoes with garlic parmesan aioli
Crispy on the outside and fluffy on the inside, these smashed fingerling potatoes are what potato dreams are made of. These potatoes are a super easy side dish and pair perfectly with any protein for dinner. Enjoy as is or dunked in a creamy garlic parmesan aioli, smashed potatoes are simple, nutritious and so.freaking.yummy!!
So, why smash your potatoes?
Smashing the potatoes provides more surface area for delightfully crispy skin. It makes for a fun texture and overall better flavor than when potatoes are roasted whole. Each potato is smashed down so that it is a wider vessel for any seasonings you love: fresh herbs, sea salt, black pepper, parmesan cheese, fresh garlic, onion powder, green onions, Italian seasoning, olive oil, melted butter, the list is nearly endless. Smashing also facilitates perfectly crispy edges and a fluffy inside.
This recipe is very basic and provides you with the opportunity to go wild with your favorite ways to season up potatoes.
Here’s what you’ll need to make it:
Fingerling potatoes: fingerling potatoes are a variety of potatoes that have a thin skin and are small, stubby and finger-shaped. They come in different colors including yellow, red, pink, bluish and deep purple. You can find them in the produce section next to the potatoes at most grocery stores. You can also use baby potatoes or any variety of petite potatoes to make this recipe.
Extra virgin olive oil: olive oil provides the moisture and fat required for the crispiest results. You can also use another high-heat cooking oil like avocado oil or vegetable oil.
Salt: potatoes are very bland on their own so salt lifts the overall flavor significantly.
Pepper: another flavor booster, a bit of fresh-cracked pepper goes a long way.
Fresh thyme: I have a book called The Flavor Bible which outlines foods that pair well with others and potatoes and thyme are a top combo. The earthiness of both, along with the garlic and parmesan in the aioli make these irresistible.
Garlic Parmesan aioli: this simple, creamy, garlicky dip pairs perfectly with smashed potatoes.
How to make crispy smashed potatoes:
Place potatoes in a large saucepan or Dutch oven and fill with cold water. Add a big pinch of salt. Bring to a boil over medium-high heat and cook potatoes in boiling water for 15-20 minutes until softened. They should be fork-tender but should not fall apart. Drain the potatoes and place on a clean kitchen towel. Pat them dry to get rid of any excess moisture.
Preheat the oven to 450 degrees. These roasted potatoes are cooked at a high temperature to yield the crispiest results. Line a large baking sheet with parchment paper or a silicone baking mat.
Place par-boiled potatoes in a bowl and drizzle with 3 tablespoons olive oil and season with salt, pepper, and thyme. Use a spoon or your hands to toss the potatoes and make sure they are well coated with oil and seasonings. For best results, I like to season the potatoes whole, before smashing, to prevent them from falling apart.
Place potatoes in a single layer on the prepared baking sheet. Spray the bottom of a mason jar, drinking glass or measuring cup with non-stick spray or drizzle with oil. Use the bottom of a glass to apply pressure in one swift motion to smash potatoes down to about 1/4-inch thickness.
After all of the potatoes are smashed, drizzle with an additional tablespoon of olive oil and hit them with another pinch of salt and pepper.
Roast at 450 degrees for 20-25 minutes until the potatoes are golden brown and achieve maximum crispiness. Sprinkle with more fresh thyme leaves if desired and serve hot with garlic parmesan dipping sauce.
These make a delicious side dish and pair well with chicken, salmon, pork tenderloin or beef.
Air fryer instructions:
To make these smashed fingerling potatoes in the air fryer- prep the potatoes all the way through the smashing step. Place the smashed potatoes in an even layer in your air fryer or toaster oven. Cook at 400 degrees for 12-15 minutes until super crispy and golden. Shake the basket halfway through cooking time.
FAQs
Yes. You can use baby red potatoes, small gold potatoes, Rose Finn Apple potatoes, Russian Banana potatoes or a baby potato medley. I would not recommend trying this recipe with full-size potatoes.
What you can prep in advance: par-boil the potatoes and toss with oil and seasonings. Keep in the fridge until ready to finish the dish.
Before serving: place potatoes on a sheet pan, smash them and roast.
Store in an airtight container up to 4 days.
I think a herbed sauce like the Zhoug from Trader Joe’s would be delicious or even just garlic butter, sour cream or plain Greek yogurt.
What to Serve With Crispy Smashed Fingerling Potatoes:
If you like this fingerling potatoes recipe you’ll love these other easy side dish recipes:
This is one of my favorite side dishes and I hope you love it as much as we do!
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Crispy Smashed Fingerling Potatoes with garlic parmesan aioli
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roast
- Cuisine: American
- Diet: Vegetarian
Description
These smashed fingerling potatoes are crispy, perfectly seasoned and an easy side dish for almost any dinner!
Ingredients
- 24 oz fingerling potatoes
- 3–4 tablespoons extra virgin olive oil, divided
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon black pepper
- 2 tsp fresh thyme, finely minced
- Garlic parmesan aioli
Instructions
Place potatoes in a large saucepan and fill with cold water. Add a big pinch of salt. Bring to a boil over medium-high heat and boil for 20 minutes until softened, but not 100% cooked. They should be fork-tender but should not fall apart. Drain the potatoes and place on a clean kitchen towel. Pat them dry to get rid of any excess moisture.
Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Place par-boiled potatoes in a bowl and drizzle with 3 tablespoons olive oil and season with salt, pepper, and thyme. Use a spoon or your hands to toss the potatoes and make sure they are well coated with oil and seasonings. I like to season the potatoes whole, before smashing, to prevent them falling apart.
Place potatoes in a single layer on the prepared baking sheet. Spray the bottom of a mason jar, drinking glass or measuring up with non-stick spray or drizzle with oil. Using the bottom of whichever vessel you decided on, apply pressure in one swift motion to smash potatoes down to about 1/4-inch thickness.
After all of the potatoes are smashed, drizzle with an additional tablespoon of olive oil and hit them with another pinch of salt and pepper.
Roast at 450 degrees for 20-25 minutes until the potatoes are golden brown and achieve maximum crispiness. Sprinkle with more fresh thyme leaves if desired and serve hot with garlic parmesan aioli.
Notes
Refer to the above blog post for step-by-step visual guidelines and answers to frequently asked questions!
Nutrition information is an estimate and may vary slightly.
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Nutrition
- Serving Size: 1/6 recipe (does not include aioli)
- Calories: 146
- Sugar: 1.4 g
- Sodium: 310.4 mg
- Fat: 7.1 g
- Carbohydrates: 19.5 g
- Protein: 2.1 g
- Cholesterol: 0 mg
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