The Joy of Smashing
Let’s talk about smashing potatoes. It is so much fun. You boil them until they are just tender. Then you give them a good press. I use the bottom of my favorite jam jar. It makes a lovely little potato cake.
This step is not just for fun. It creates lots of edges. Those edges get super crispy in the oven. Crispy edges are the best part, don’t you think? What is your favorite crispy food? Tell me in the comments.
A Little Potato History
Fingerling potatoes are special. They are small and shaped like fingers. That is how they got their name. I think that is a funny image.
They have thin skins you can eat. This matters because it saves you time. No peeling needed. Their waxy texture also holds together. This is why they are perfect for smashing. They won’t turn to mush.
Why We Boil First
Here is a kitchen secret. We boil before we roast. This makes the inside fluffy. The outside still gets that great crunch. It is the best of both worlds.
My grandson tried to skip this step once. He just put raw potatoes in the oven. They were hard as rocks. We still laugh at that. Patience in cooking matters. It gives you a perfect texture.
The Magic of Garlic Aioli
Now, for the dipping sauce. Garlic aioli sounds fancy. It is just creamy garlic mayo. I add parmesan cheese to mine. Doesn’t that smell amazing?
The cool, rich dip pairs with the hot, crispy potatoes. This contrast matters. It makes each bite exciting. *Fun fact: “Aioli” comes from the South of France. It means “garlic and oil.”* Would you rather have ketchup or aioli with your fries?
Making It Your Own
This recipe is like a friendly base. You can change it up. Try rosemary instead of thyme. Or add a sprinkle of paprika before baking.
Cooking should be personal. It is about what you like. What herb would you try on these potatoes? I love hearing your ideas. Sharing recipes connects us. That is a beautiful thing.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Fingerling potatoes | 24 oz | |
| Extra virgin olive oil, divided | 3–4 tablespoons | |
| Fine sea salt | 3/4 teaspoon | |
| Black pepper | 3/4 teaspoon | |
| Fresh thyme, finely minced | 2 teaspoons | |
| Garlic parmesan aioli | For serving |
Instructions
Step 1: Boil your potatoes until they are just tender. A fork should slide in easily. Let them dry on a towel. This makes them extra crispy later. I still laugh at that time I skipped drying them. What a soggy mess!
Step 2: Heat your oven nice and hot. Line your baking sheet. This is my favorite part. The kitchen starts to feel warm and ready. Doesn’t that smell amazing already?
Step 3: Toss the warm potatoes with oil, salt, pepper, and thyme. Use your hands for this. (Seasoning them whole first keeps them from crumbling when smashed). Feel the cozy herbs on your fingers.
Step 4: Now for the fun smash! Lay the potatoes on the sheet. Press down firmly with a glass. You want them flat but still in one piece. What’s your favorite smashing tool? Share below!
Step 5: Drizzle a bit more oil on top. Add another pinch of salt. Then into the oven they go. Roast until golden and wonderfully crisp. The waiting is the hardest part!
Creative Twists
Herb Garden: Mix chopped rosemary or dill with the thyme.
Cheesy Crunch: Sprinkle with grated parmesan right after baking.
Spicy Kick: Add a pinch of smoked paprika before roasting.
Which one would you try first? Comment below!
Serving & Pairing Ideas
These are perfect beside a simple grilled chicken. Or top them with a fried egg for breakfast. For a party, serve the aioli in a little bowl for dipping. A fresh green salad makes everything feel complete. Which would you choose tonight?
Making Your Crispy Potatoes Last
Let’s talk about keeping these crispy potatoes. They are best fresh from the oven. But life gets busy. You can store them in the fridge for three days. Use a container with a tight lid. Reheat them in a hot oven or toaster oven. This brings back the crunch.
I do not recommend freezing them after smashing. They lose their wonderful texture. You can freeze the par-boiled potatoes before smashing. Just thaw and smash when ready. I learned this after a big family dinner. I made far too many potatoes! Batch cooking the boiling step saved my week.
Batch cooking matters. It turns a busy night into a simple one. A little prep gives you a tasty head start. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
We all face little problems in the kitchen. Here are three easy fixes. First, potatoes falling apart when smashed? Boil them just until fork-tender. They should not be mushy. I remember when I boiled them too long. I ended up with potato mash instead!
Second, potatoes not getting crispy? Dry them very well after boiling. Wet potatoes steam instead of roast. Third, seasoning not sticking? Toss them in oil before you smash. This creates a tasty glue for your herbs and salt.
Getting these steps right builds your confidence. It also makes the flavor so much better. A crispy, well-seasoned bite is pure joy. Which of these problems have you run into before?
Your Quick Questions, Answered
What are smashed fingerlings?
They are small, narrow potatoes. You boil them until tender. Then you gently smash them flat. Finally, you roast them until golden and crispy. The smashing creates lots of edges for crunch. They are a fun and delicious side dish.
How to make crispy garlic aioli?
Mix mayonnaise with finely minced garlic. Add a squeeze of lemon juice. Stir in grated parmesan cheese and a pinch of salt. Let it sit for ten minutes before serving. This allows the garlic flavor to bloom. It becomes a creamy, tangy dip for your potatoes.
What is the difference between fingerlings and regular potatoes?
Fingerlings are smaller and shaped like fingers. They have thin, delicate skins. Their flavor is often richer and nuttier. Regular potatoes, like russets, are bigger and starchier. Fingerlings hold their shape well when boiled. This makes them perfect for smashing.
Can you make smashed fingerlings ahead of time?
Yes, you can prepare them ahead. Boil the potatoes and let them cool. You can store them in the fridge for a day. When ready, let them warm up a bit. Then coat them in oil, smash, and roast. This plan helps with easy meal timing.
What to serve with smashed fingerlings?
They go with almost anything! Try them with roasted chicken or a juicy burger. They are great next to a simple salad or grilled fish. My family loves them with meatloaf. They are a crispy upgrade from regular fries or baked potatoes.
How do you get fingerling potatoes crispy?
The key is high heat and dry potatoes. Boil them just until tender. Dry them completely on a towel. Use plenty of oil on the baking sheet. Roast at 450 degrees. Do not crowd the pan. This lets the hot air circulate for all-over crunch.
Fun fact: The word “fingerling” literally means “little finger.” Which tip will you try first?
From My Kitchen to Yours
I hope you love making these crispy potatoes. They are a simple joy. Cooking is about sharing and trying new things. I would love to hear about your kitchen adventures.
Tell me all about it in the comments below. Have you tried this recipe? What did your family think? Your stories make my day. Thank you for cooking with me today.
Happy cooking!
—Grace Hollander.
Smashed Fingerlings with Crispy Garlic Aioli
Description
Crispy Smashed Fingerling Potatoes with garlic parmesan aioli.
Ingredients
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
- Nutrition information is for the potatoes only and does not include the garlic parmesan aioli.