My Favorite Smashed Fingerling Potatoes
Let me tell you about my crispy smashed potatoes. They are my go-to easy side dish. I make them almost every week. They are so simple, but taste like a fancy treat.
The best part is the sound. You hear that crunch when you bite. Doesn’t that sound amazing? I still laugh at how my grandson eats them. He tries to make the loudest crunch every time.
Why Smashing Makes Them Special
This fingerling potatoes recipe has a secret. You boil them first to make them soft inside. Then you gently press them. This is how to smash potatoes the right way.
Smashing gives them lots of edges. Those edges get golden and crispy in the oven. This matters because texture is half the fun of eating. A soft middle and a crispy outside is pure joy.
The Garlic Butter Magic
Now, for the good part. We make a garlic butter sauce. You just melt butter and add fresh garlic. The smell fills your whole kitchen. It makes everyone hungry.
You brush this on the potatoes before they broil. It turns into a golden, flavorful crust. *Fun fact: This method makes them crispy roasted potatoes without needing to fry them.* What is your favorite smell from the kitchen? Mine will always be garlic and butter.
Getting Them Just Right
This is a great 30 minute side dish. But you must watch the broiler. It works fast. I stand by the oven light. I watch for that perfect golden color.
This matters because cooking is about paying attention. A few minutes can change everything. Burnt garlic tastes bitter. Golden garlic tastes like heaven. Do you have a dish you have to watch carefully?
Your Turn to Make Them
These garlic smashed potatoes are a perfect vegetarian side dish. They go with almost any meal. Try them with roasted chicken or a big salad. They are always a hit.
I promise, these garlic butter potatoes will make you happy. Will you try this recipe this week? Tell me what you decide to serve them with. I love hearing your ideas.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Fingerling potatoes | 16 ounces | Can substitute baby potatoes, small yukon gold potatoes, or new potatoes |
| Sea salt | To taste | |
| Unsalted butter | 5 Tablespoons | |
| Garlic cloves | 5 | Pressed, grated, or finely minced |
| Olive oil or cooking spray | As needed | For greasing the baking sheet |
| Fresh thyme | 2 teaspoons | Optional, for garnish |
Instructions
Step 1: First, let’s boil our fingerling potatoes. Cover them with water in a big pot. Add a good pinch of salt. Simmer until a fork slides in easily. (A generous pinch of salt in the water makes all the difference!)
Step 2: Next, get your oven ready for the crispy magic. Set it to broil and move your rack. Lightly grease your baking sheet. This is where our crispy smashed potatoes are born.
Step 3: Now, make the garlic butter. Melt butter with your pressed garlic. I use a little bowl in the microwave. Doesn’t that smell amazing? This makes the best garlic butter potatoes.
Step 4: Time for the fun part! Place cooled potatoes on the sheet. Use a glass to gently press each one flat. How to smash potatoes? Just press until they look like little discs. Be gentle so they hold together.
Step 5: Brush that lovely garlic butter all over each potato. Get every garlic bit on there! Sprinkle with a little more sea salt. Do you think the salt goes on before or after baking? Share below!
Step 6: Broil until golden and perfect. Watch them so the garlic doesn’t burn. In about 12 minutes, you’ll have crispy roasted potatoes. This easy side dish is ready for any table!
Creative Twists
Herb Garden: Mix chopped rosemary or dill right into the garlic butter.
Cheesy Crust: Sprinkle parmesan over the potatoes right before they go in the oven.
Zesty Finish: Add a squeeze of fresh lemon juice after they come out. Which one would you try first? Comment below!
Serving & Pairing Ideas
These garlic smashed potatoes are a perfect vegetarian side dish. They love to sit next to a juicy grilled chicken or a simple veggie burger. For a pretty plate, sprinkle on fresh thyme. A dollop of cool sour cream on the side is lovely, too. Which would you choose tonight?
Keeping Your Crispy Smashed Potatoes Perfect
Let’s talk about storing these crispy roasted potatoes. They are best eaten right away. But life happens! Let them cool completely first. Then place them in a single layer in the fridge. Use them within three days.
I remember my first batch. I put them in a bowl while warm. They got soggy! Now I always let them cool on the pan. This keeps them crispy. You can also freeze them after the smashing step. Just add the garlic butter when you reheat.
Batch cooking this easy side dish saves busy nights. Double the recipe on Sunday. You’ll have a delicious start for Wednesday’s dinner. This matters because good food should make life easier, not harder. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Potato Problems
First, potatoes not getting crispy? Your oven rack is too low. Move it up high. The top heat from the broiler makes that perfect crunch. I once baked a whole tray on the bottom rack. They were soft, not crispy!
Second, worried about burning the garlic? Warm your butter and garlic separately. Do not broil cold butter. It gives the garlic time to cook without burning. This matters because burnt garlic tastes bitter. We want sweet, roasted flavor.
Third, potatoes falling apart when you smash them? They are likely overcooked. Boil just until fork-tender. Let them cool a little first. A sturdy glass works perfectly. This builds your cooking confidence. A good smash feels great! Which of these problems have you run into before?
Your Quick Questions, Answered
What are smashed fingerling potatoes?
They are a delicious and easy side dish. You boil small, skinny fingerling potatoes until soft. Then you gently press or “smash” them flat. Finally, you roast them with garlic butter until crispy. The result is a perfect mix of creamy inside and crunchy outside. This fingerling potatoes recipe is a family favorite for good reason.
How do you make garlic chive smashed potatoes?
Follow the main recipe for how to smash potatoes. Simply swap the fresh thyme for chopped garlic chives. Stir the chives right into the warm garlic butter. Then brush it all over your smashed potatoes before broiling. It makes a lovely, oniony garlic smashed potatoes dish. It’s a simple change for big flavor.
What is the best way to smash fingerling potatoes?
Use the flat bottom of a sturdy cup or glass. Let the boiled potatoes cool just enough to handle. Place one on your baking sheet. Press down firmly until it flattens to about half an inch thick. The skin will split nicely. This creates lots of edges to get crispy roasted potatoes.
Can you make smashed fingerling potatoes ahead of time?
Yes, you can prepare them ahead. Boil and smash the potatoes as directed. Place the sheet pan in the fridge, uncovered, until cool. Then cover them. Before serving, let them come to room temperature. Add the garlic butter and broil. This makes a 30 minute side dish even faster on busy nights.
What are good substitutes for garlic chives in this recipe?
You can use many herbs. Fresh thyme or rosemary are great. Chopped green onions or scallions work well too. A little dried parsley or chives is fine in a pinch. The goal is a bit of fresh color and flavor. This versatile vegetarian side dish welcomes your own twist.
What to serve with garlic chive smashed potatoes?
These garlic butter potatoes go with almost anything. They are perfect beside roasted chicken or a juicy burger. Try them with a simple piece of fish. They are wonderful with a weekend breakfast too. *Fun fact: In my house, we call them “fancy hash browns” and eat them with eggs!
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these crispy smashed potatoes. Cooking should be fun, not stressful. These little potatoes are a joyful recipe. They always feel like a special treat.
I would love to hear about your cooking adventure. Tell me how it went in your kitchen. Your stories are my favorite thing to read. Have you tried this recipe? Let me know in the comments below.
Happy cooking!
—Elena Rutherford
Garlic Chive Smashed Fingerling Potatoes
Description
Crispy, buttery, and infused with garlic, these smashed fingerling potatoes are an irresistible side dish.
Ingredients
Instructions
- Place cleaned potatoes in a large stock pot and add water until they are covered, about an inch above. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer for 10-15 minutes, until potatoes are fork-tender. This means you can easily poke them, and they slide off the fork. Drain and rinse with cool water.
- Meanwhile, preheat the broil setting of your oven to 475°F and make sure the rack is in the middle or in the top third of the oven – just not right below the broiler. Lightly grease a large rimmed baking sheet or spray with cooking oil.
- Then, add butter and garlic to a small bowl. Warm them in the microwave in 15 second intervals until completely melted. Alternatively, do this in a small saucepan on the stove.
- Transfer slightly cooled potatoes onto a large, lightly greased baking sheet. Lightly spray the tops of the potatoes or roll them around in the oil on the pan. Use a flat bottomed glass gently press the potatoes down into about 1/2 inch disc.
- Brush garlic butter mixture evenly on top of potatoes, being sure to get garlic bits on each potato. Sprinkle sea salt on top of potatoes.
- Place the pan in the oven under the broiler. Cook potatoes for 10-12 minutes until golden and crispy. Keep an eye to make sure the garlic doesn’t burn. Garnish with thyme as desired and serve immediately.