Smashed Fingerling Potatoes with Rosemary Garlic Butter
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I’ve never met a potato I didn’t like but these smashed fingerling potatoes with rosemary garlic butter are one I would pick time and time again. With baby potatoes, fresh rosemary, and a good dose of garlic, they’re buttery, crispy on the edges, and creamy in the centers. They make a lovely side for anything from dinner parties and holidays to weeknights and date night at home!
Last Saturday, we went on a whirlwind trip to Amador City, California for a weekend of wine tasting, eating, and staying in the cutest little cottage! It was absolutely lovely. But needless to say, after a weekend of decadent food and perhaps maybe a little too much wine (?), I’m pretty excited to spend a weekend on my couch.
My favorite at-home weekend activity of late is to make something cozy and watch lots of SVU. And my go-to comfort food is roast chicken or pot roast with any kind of potato situation. Cheesy garlic mashed potatoes, domino potatoes with shallots, or this smashed version. I’ll take any and all.
But this potato recipe is definitely the one I reach for when I want something easy. It’s the kind of recipe that’s super quick but tastes a lot more complicated. The potatoes are topped with garlic butter and rosemary for a crispy, fluffy, creamy, and beyond amazing side dish. Let’s make ’em.
These potatoes are the best!
Have you hopped on the smashed potato train yet? Because if you haven’t, it’s time. They’re so. damn. good. My mom originally introduced me to this recipe a few years ago, but we also used to make something similar back when I was in culinary school. Of course, in school, we fried the potatoes. But the baked version is just as delicious and crispy! Here’s just a few highlights.
- This is the easiest potato side dish.
- With rosemary & garlic butter, they’re full of flavor.
- The potatoes are crispy on the outside & fluffy on the inside.
- Make these for dinner parties, holidays, or cozy dinners. They’re always a good idea.
The ingredient list
- Fingerling potatoes – these are a type of heritage potato that are small and usually long (finger-shaped). Although the grocery store near my house sells fingerling potatoes that are more round so… 🤷♀️ Use what you can find!
- Salt & pepper – I recommend Morton’s Kosher salt and freshly-ground black pepper.
- Olive oil – this will help the potatoes get nice and crispy! I like olive oil instead of a neutral oil (like avocado oil) because it has a deeper flavor.
- Spices – garlic powder, onion powder, paprika, & cayenne will give these potatoes a little more spice.
- Butter – for extra richness, we’ll add a bit of garlic butter at the end. The butter makes these over the top good! I recommend unsalted butter so you can control the salt levels.
- Garlic – freshly minced garlic is an absolute must in this recipe.
- Rosemary – potatoes and rosemary belong together. Make sure it’s fresh, I promise it’s worth it!
- Flaky salt – this is totally optional but I like adding a couple pinches of flaky salt over the potatoes after they’re done baking. It adds a nice crunchy pop of salt – so good!
Ingredient variations
- Potatoes – any small potatoes will work in this recipe. Creamers, new potatoes, baby potatoes, etc.
- Spices – feel free to use any mix of spices you like. Smoked paprika, chili powder, or dried mustard would also be lovely additions.
- Herbs – try thyme, sage, parsley, chives, or any other fresh herb you like.
- Vegan – replace the butter with vegan butter or more olive oil.
- Cheesy – add a sprinkle of parmesan cheese at the end. So good!
How to make this recipe
Boil the potatoes
- Place the potatoes in a large pot and add water so they’re covered by at least 1-inch. Add a good amount of salt. Like pasta, you want to boil the potatoes in heavily-salted water for extra flavor.
- Bring the water to a boil over medium-high heat. Then, boil the potatoes until they’re fork-tender, about 15-18 minutes.
- Drain the potatoes in a colander and let them sit for 5-10 minutes until they’re dry.
Quick tip
If you want the potatoes to be super crispy, they have to dry out in the colander before you roast them. I recommend letting them sit for 3-5 minutes, gently shaking the colander, and giving it another 3-5 minutes. The steam from the residual will help them dry out quicker!
Make the garlic butter
- Start by adding the butter, garlic, and rosemary to a small bowl.
- Next, microwave the mixture for about 30 seconds, until the butter is melted. Stir well.
Smash & roast the potatoes
- Once the potatoes are dry, spread them on a sheet pan. Drizzle the potatoes with the olive oil and sprinkle with the garlic powder, onion powder, paprika, & cayenne. Toss until the potatoes are well coated.
- Using a drinking glass or ramekin, gently smash the potatoes until they’re about 1/2-inch thick. Spread them about 1/2-inch apart on the sheet pan.
- Bake the potatoes for 20 minutes, flipping halfway through, until they’re crispy and tender. Then, spoon the garlic butter over the potatoes and bake for another 5-10 minutes. Lastly, sprinkle with flaky salt and enjoy!
Quick tip
For extra crispy potatoes, smash them until they’re between 1/4-1/3-inch thick. Just don’t go too crazy or they will fall apart! If they do break apart, I recommend sprinkling them with parmesan before the last 5-10 minutes of baking. The cheese will help keep the potatoes together!
Serving ideas
I mean, you could just eat these rosemary fingerling potatoes with half a bottle of wine and call it a day. But if you’re looking for something a little more formal, you know I have plenty of ideas. Here’s some of my favorite mains to eat with these potatoes!
- Reverse sear filet mignon with peppercorn sauce
- Apple pork chops with bourbon & sage
- Short rib beef bourguignon
- Smoked tri-tip
- Sheet pan chicken cordon bleu
- Pot roast with red wine & shallots
- Beef stroganoff with shallots & brandy
Helpful tools
Pro tip
Normally, I would recommend lining the sheet pan with parchment paper for easy clean up. But in this recipe, I actually recommend roasting the potatoes directly on the oiled pan. It’s key for crisping up the outside of the potatoes!
Storing & make-ahead
To store the leftover potatoes, wait until they’re fully cooled. Then, place them in an airtight container, cover, and refrigerate for up to 4 days.
These potatoes are best eaten right away but you can prep the potatoes in advance! Here’s how I do it:
- Boil the potatoes, dry them out, and spread them on a sheet pan.
- Then, use a flat-bottomed glass or ramekin to smash them. Cover and refrigerate for up to 24 hours.
- When you’re ready to finish the potatoes, combine the olive oil and spices. Use a basting brush to brush both sides of the potatoes with the oil. Finish roasting according to the recipe directions.
Reheating leftovers
You have a few options when it comes to reheating these potatoes!
- Bake – place the potatoes on an oiled sheet pan and cover with tin foil. Bake at 400°F (204°C) for about 10-12 minutes. Then, uncover and bake for another 3-5 minutes until the skin is crispy.
- Air fry – place the fingerling potatoes in a single layer on an air fryer tray. Fry at 360°F (182°C) for 3 minutes. Then, flip the potatoes and air fry for another 2-4 minutes until they’re hot and crispy.
- Microwave – honestly, this isn’t my favorite method because the potatoes don’t get crispy. But it’ll still work in a pinch! Microwave the potatoes on a plate for 1-2 minutes until they’re hot.
Tips & tricks
- Look for equal size potatoes. You want them to cook as evenly as possible so you don’t end up with some over-cooked and some under-cooked potatoes.
- Make sure to leave about 1/2-1 inch of space between the potatoes. If they’re too close together, the potatoes will steam instead of crisping up.
- Only add the garlic butter for the last 5 minutes of cooking, 10 at most! Otherwise, the garlic will burn and make the potatoes taste bitter.
- Want extra crispy potatoes? Broil them on HIGH for 1-2 minutes after they’re done baking. It will help crisp up the tops a bit more!
Recipe FAQs
Are fingerling and baby potatoes the same?
Even though they look pretty similar, they’re technically different. Fingerling potatoes are usually long and knobby with a firmer texture. New potatoes (a.k.a. baby potatoes) are usually rounder with thin skin and a creamy texture. Either will work for this recipe!
What fingerling potatoes are best?
There are many varieties of fingerling potatoes from yellow and orange to red and purple. I find that the purple potatoes tend to be a bit more starchy and the red ones are firmer with a bit of a ‘bite’. The yellow potatoes tend to be creamier with a waxy skin. I like all of them but yellow fingerling potatoes are my favorite! Use whatever you like best.
Where do I buy fingerling potatoes?
You can buy fingerling potatoes at most well-stocked grocery stores. Look for them in the produce aisle near the rest of the potatoes.
Why aren’t my potatoes crisping up?
There are a few reasons that your potatoes aren’t getting crispy. Here are a few tips for crispy potatoes:
- The potatoes didn’t dry out enough. Make sure they’re completely dry before you smash them.
- You need more oil. Feel free to brush the potatoes with more oil if needed.
- The potatoes are too close together. Make sure they’re 1/2-1 inch apart so they crisp instead of steam.
- Your oven temperature is incorrect. An oven thermometer can help you make sure that your oven temp is accurate!
What is the difference between smashed and mashed potatoes?
Mashed potatoes are the classic dish you know and love. The potatoes are boiled, mashed until smooth, and mixed with butter, salt, half-and-half, and sometimes sour cream for a creamy, savory side dish. But smashed potatoes are boiled, smashed with a glass or ramekin, and then roasted with oil so they get nice and crisp on the outside and creamy on the inside.
More recipes with garlic butter
Garlic Butter Dinner Rolls
Garlic Butter Chicken Wings
Cheesy Pesto Stuffed Garlic Bread
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Smashed Fingerling Potatoes with Rosemary Garlic Butter
Ingredients
- 1 1/2 pounds fingerling potatoes or baby potatoes (680 grams)
- Kosher salt and freshly-ground black pepper, to taste
- 3 Tablespoons olive oil, plus more as needed (42 grams)
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne (or to taste)
- 3 Tablespoons unsalted butter (42 grams)
- 1 Tablespoon minced garlic (4 large cloves)
- 2 teaspoons minced fresh rosemary
- Flaky salt, for serving (optional)
Equipment
- Large pot
- Colander
- Garlic press
- Chef's knife
- Cutting board
- sheet pan
Instructions
- Boil the potatoes – Place the potatoes in a large pot and fill the pot with water until the potatoes are covered by at least 1 inch. Season the water with a generous amount of salt. Set the pot over medium-high heat and bring the water to a rolling boil. Boil the potatoes until they're fork tender, about 15-18 minutes.
- Dry the potatoes – Once the potatoes are fork tender, drain them in a colander. Let the potatoes sit for 5-10 minutes, giving the colander a shake halfway through, until the potatoes are completely dry.
- Preheat the oven – Meanwhile, preheat the oven to 450°F (232°C). Grease a sheet pan with olive oil.
- Season the potatoes – Spread the dried potatoes on the prepared sheet pan. Drizzle the potatoes with the olive oil. Then, sprinkle the garlic powder, onion powder, paprika, and cayenne over the top. Using a wood spoon or clean hands, toss the potatoes until they're well-coated in the oil and seasonings.
- Smash the potatoes – Using a flat-bottomed drinking glass or ramekin, gently smash the potatoes until they're about 1/2-inch thick. If they're sticking, coat the bottom of the glass or ramekin with some cooking spray or olive oil. Then, spread the potatoes out on the sheet pan until they're about 1/2-1 inch apart.
- Bake the potatoes – Place the sheet pan in the oven. Bake the potatoes for 20 minutes, flipping them halfway through, until they're crispy on the outside and tender on the inside.
- Make the garlic butter – Meanwhile, add the butter, garlic, and rosemary to a microwave-safe small bowl. Microwave the mixture for about 30 seconds, until the butter is completely melted. Alternatively, you can melt the garlic butter in a small saucepan over medium-low heat.
- Add the garlic butter – After the potatoes have crisped up, remove the sheet pan from the oven. Spoon the garlic butter evenly over the top of each potato. Bake the potatoes for another 5-10 minutes until the garlic is fragrant and the bottoms of the potatoes are very crispy.
- Serve the potatoes – Transfer the potatoes to a plate or serving platter. Sprinkle flaky salt over the potatoes, if desired. Enjoy!
Notes
xo Sara Lynn
Song of the day – Baby Blue by King Krule
