Super Crispy Smashed Fingerling Potatoes
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, extra crispy on the edges, creamy in the centers, and come together in under an hour. They make a lovely side for anything from dinner parties and holidays to weeknights and date night at home!
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 milliliters)
- 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
- 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.
- 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.
- Meanwhile, preheat the oven to 450°F (232°C). Grease a sheet pan with olive oil.
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer the potatoes to a plate or serving platter. Sprinkle flaky salt over the potatoes, if desired. Enjoy!
Notes
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.
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 heat will help them dry out quicker!
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.
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!
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.
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 for the last 5-10 minutes of baking. The cheese will help keep the potatoes together!
Want even crispier potatoes? Broil them on HIGH for 1-2 minutes after they're done baking. It will help crisp up the tops a bit more!
Serving: 1serving, Calories: 199kcal, Carbohydrates: 19.9g, Protein: 2.5g, Fat: 13g, Saturated Fat: 4.7g, Cholesterol: 15mg, Sodium: 102mg, Potassium: 546mg, Fiber: 2.3g, Sugar: 1.6g, Calcium: 24mg, Iron: 1mg
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