My Favorite Easy Potato Side Dish
Let me tell you about my crispy smashed potatoes. They are my go-to easy potato side dish. I make them almost every Sunday. The smell fills my whole house with comfort.
They are simple but feel special. You just boil, smash, and roast. That is the secret to the best smashed potatoes. I still smile when I pull the pan from the oven. What is your favorite side dish to make?
The Joy of Smashing
Now, the fun part is the smash! After boiling, the potatoes are tender. You gently press them with a glass. It makes little craggy edges everywhere.
Those edges get so golden in the oven. That is how you get crispy smashed potatoes. *Fun fact: Smashing them helps the heat reach every part.* This makes them perfectly crunchy. Do you like your potatoes soft, or nice and crispy?
Why This Little Ritual Matters
This recipe is more than food. It teaches a good lesson. You must be patient and let the potatoes dry after boiling. This matters so much for the crisp.
I learned this the hard way. I once rushed and put wet potatoes in the oven. They steamed instead of roasting. What a soggy mess! Now I always wait. Good things come from a little patience.
Garlic Chives Potatoes Magic
The flavor is all in the details. You roast smashed garlic with the potatoes. It gets sweet and mellow. Then you finish with fresh, bright chives.
This makes garlic chives potatoes a real treat. The fresh herbs at the end are important. They add a pop of color and a fresh taste. Doesn’t that smell amazing? It is a healthy potato recipe full of real flavor.
How to Make Smashed Potatoes Perfectly
For perfect roasted fingerling potatoes, heat is key. Your oven must be very hot. I set mine to 450°F. This gives you a golden crust.
Do not crowd the pan. Give each potato some room to breathe. This is the best trick for oven roasted potatoes. Flip them halfway through. You will see them turn beautiful and brown. This fingerling potato recipe is foolproof. Will you try making them this week?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| small yellow fingerling potatoes | 1½ pounds (680 grams) | |
| extra virgin olive oil | 5 tablespoons | separated |
| garlic cloves | 3-4 | smashed |
| fresh thyme | 8-10 sprigs | |
| fresh chives | 2-3 tablespoons | chopped |
| freshly ground black pepper and salt | to taste |
Instructions
Step 1: First, get your water ready. Put your scrubbed fingerling potatoes in a big pot. Cover them with cold, salty water by two inches. This is how to make smashed potatoes that cook evenly. Boil them until a knife slides in easily. (Salting the water now makes them tasty inside!)
Step 2: Drain the hot potatoes and put them back in the warm pot. Add the smashed garlic and two tablespoons of oil. Swirl them gently to coat. Let them cool for ten minutes. This step is the secret for the best smashed potatoes. It helps the skins get dry and crispy later.
Step 3: Now for the fun smash! Drizzle oil on your sheet pan. Space out the potatoes. Use a glass or masher to press each one flat. Aim for about half an inch thick. Do you like your crispy smashed potatoes with lots of edges or more round? Share below!
Step 4: Add thyme, salt, and pepper to each potato. Drizzle the last of the oil on top. Roast them in your hot oven. Flip them halfway through. Don’t forget to remove the garlic then so it doesn’t burn. This makes the perfect oven roasted potatoes.
Step 5: When they are golden brown, take them out. Sprinkle your garlic chives potatoes with fresh chives right away. I love that smell. Serve these crispy smashed potatoes immediately. They are the best easy potato side dish for any meal.
Creative Twists
Cheesy Smash: Sprinkle parmesan over the potatoes before roasting. Spicy Kick: Add a pinch of smoked paprika with the salt and pepper. Herb Garden: Use rosemary or dill instead of thyme for a new flavor. Which one would you try first? Comment below!Serving & Pairing Ideas
These roasted fingerling potatoes go with everything. Tuck them next to a juicy grilled chicken. Or serve them with a simple green salad for a healthy potato recipe. For a treat, add a dollop of cool sour cream on the side. The creamy and crispy mix is wonderful. Which would you choose tonight?
Keeping Your Crispy Potatoes Perfect
Let’s talk about keeping these crispy smashed potatoes. They are best eaten right away. But life happens! Cool them completely first. Then store them in a sealed container in the fridge. They will keep for about three days. You can also freeze them on a tray before bagging.
I remember my first batch. I put them in a bowl still warm. The next day, they were soggy! Now I always let them cool on the counter. Reheat them in a hot oven or air fryer. This brings back the crunch. A microwave will make them soft.
Batch cooking this easy potato side dish is a smart move. It saves you time on a busy night. It also means you always have a tasty, healthy potato recipe ready. Having good food ready makes your whole week feel simpler. 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 not getting crispy? Your oven might not be hot enough. Use an oven thermometer to check. Second, potatoes sticking to the pan? Make sure you use enough oil on the sheet.
Third, the garlic burning? I once forgot to remove the garlic pieces. They turned bitter! Now I always take them out when I flip the potatoes. This matters because burnt garlic can ruin the flavor of your roasted fingerling potatoes. Fixing small issues builds your cooking confidence. You learn that mistakes have simple solutions.
Getting a perfect golden brown on your best smashed potatoes is so satisfying. It turns simple ingredients into something special. That crispy texture makes everyone happy. Which of these problems have you run into before?
Your Quick Questions, Answered
What are garlic chive smashed fingerling potatoes?
They are a delicious and easy potato side dish. You boil small, skinny fingerling potatoes first. Then you gently smash them flat. Finally, you roast them until the edges are wonderfully crispy. You finish them with fresh garlic and chives. This healthy potato recipe is crispy outside and fluffy inside. It is a favorite way to make smashed potatoes.
How do you make smashed fingerling potatoes with garlic chives?
First, boil the potatoes until tender. Dry them in the hot pot. Toss them with oil and smashed garlic. Spread them on a pan and smash each one. Add thyme, salt, pepper, and more oil. Bake until golden and crispy. When they come out, sprinkle on lots of fresh chives. This fingerling potato recipe is simple and always a hit.
What is the best way to season smashed fingerling potatoes?
Keep it simple for the best smashed potatoes. Use good salt and fresh black pepper. The recipe uses fresh thyme and smashed garlic roasted with them. After baking, the fresh chives add a bright, oniony flavor. You can also add a little grated parmesan after baking. The key is seasoning at both stages: before and after roasting.
Can you make smashed fingerling potatoes ahead of time?
Yes, you can prepare them ahead! You can boil and smash the potatoes a few hours early. Keep them covered on the sheet pan. Then, just before dinner, pop them in the oven. You can also fully cook these crispy smashed potatoes and reheat them. Reheat in a hot oven or air fryer to keep them crispy. They are a great make-ahead side.
What are good dipping sauces for smashed potatoes?
These garlic chives potatoes are fantastic with dips. A simple garlic aioli is creamy and rich. A cool sour cream and chive dip is always good. For something zesty, try a quick mix of Greek yogurt and lemon juice. Even ketchup is a classic choice! The crispy edges are perfect for scooping up your favorite sauce.
What is a good substitute for garlic chives in this recipe?
No garlic chives? Use regular fresh chives. They have a milder, onion-like taste. Green onion tops, thinly sliced, work well too. You could use a teaspoon of dried chives in a pinch. For a different flavor, fresh dill or parsley is nice. The goal is a fresh, green finish for your oven roasted potatoes.
*Fun fact: Fingerling potatoes get their name because they are shaped like little fingers!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making these crispy smashed potatoes. They remind me of Sunday dinners with my grandkids. The sound of their crunch is the best compliment. Cooking is about sharing joy and full bellies.
I would love to hear about your kitchen adventures. Tell me how your family liked them. Your stories make my day. Have you tried this recipe? Let me know in the comments below.
Happy cooking!
—Marina Caldwell.
Garlic Chive Smashed Fingerling Potatoes
Description
Crispy, golden smashed potatoes infused with garlic and fresh herbs. A simple yet irresistible side dish perfect for any meal.
Ingredients
Instructions
- Preheat the oven to 450°F/230°C. Rinse and scrub the potatoes under running water. Leave the skin on.
- Place the potatoes in a large pot of cold salted water. Make sure all the potatoes are well submerged by at least 2 inches of water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes or until a sharp knife can easily pierce through them. Total time will depend on size.
- Drain and place the potatoes back in the hot pot (off the stove) for a few minutes in order for them to dry out. Add 3-4 cloves of smashed garlic along with 2 tablespoons of olive oil and gently swirl them around until the potatoes are well coated. Allow to cool down, in the pot, for about 10 minutes.
- Drizzle 1 tablespoon of olive oil over a large rimmed sheet pan. Transfer potatoes, garlic and oil from the pot to the sheet pan. Space them out evenly.
- Use a potato masher, a fork or even a thick-bottomed glass to lightly ‘smash’ each potato to about ½ inch thick.
- Add a few sprigs of thyme to each smashed potato and season with salt and pepper to taste. Drizzle the remainder 2 tablespoons of olive oil over the tops.
- Bake in a preheated oven set at 450°F/230°C for about 20-25 minutes, turning them over at the halfway mark. When turning them over, carefully remove the crushed garlic.
- Once they are golden brown, remove from the oven, sprinkle generously with chives, and serve immediately.
Notes
- For extra crispiness, ensure the potatoes are well dried after boiling. You can also add a sprinkle of grated parmesan cheese before baking for a cheesy twist.