Smashed Fingerling Potatoes
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Crispy on the outside and soft and tender on the inside, these Smashed Fingerling Potatoes are a must-make side dish. They are oven-baked to achieve the perfect texture and then brushed with butter for extra flavor—the flavor and texture combo is unbeatable!
Crispy potatoes are the ultimate crowd-pleaser—versatile, delicious, and downright irresistible! Whether you need an easy weeknight side, a special holiday dish, or a tasty bite for everyone to snack on during the big game, this recipe has you covered
Looking for more potato side dish recipes? Try my crispy breakfast potatoes, loaded baked potatoes, pesto potato salad, and sausage and potato chowder.
What are fingerling potatoes?
Fingerling potatoes are a variety of potatoes that sometimes get mistaken for new potatoes because of their size. They are fully matured potatoes with an elongated shape and thin skin, so there’s no need to peel them. They are one of my favorite potatoes because when cut in half, they cook fast and get nice and crispy.
Fingerling potatoes come in different colors including, yellow, orange, red, purple, and of course white. They are known for their nutty flavor. If you can’t find fingerling potatoes at the grocery, new potatoes and Yukon Gold potatoes are a great substitution.
Why You’ll Love These Rosemary Fingerling Potatoes
- Texture: There’s nothing quite like the texture of crispy smashed fingerling potatoes—crunchy on the outside, soft and creamy on the inside
- Versatile: These crispy potatoes are a hit as an appetizer, the perfect side to your favorite dinner, or a tasty addition to your next weekend brunch.
- Affordable: With food costs on the rise, it’s great to have a family-friendly, budget-friendly side dish that’s both easy to make and delicious.
Ingredients
A complete list of ingredient measurements can be found in the recipe card below.
- Fingering Potatoes: Fingerling potatoes are ideal for this smashed potato recipe.
- Olive Oil: I prefer to cook with extra virgin olive oil, but any type will work.
- Seasoned Salt: Seasoned salt adds flavor to these crispy potatoes.
- Rosemary: Crush the rosemary between your fingers before adding to the potatoes.You can use fresh or dried.
- Butter: I use salted butter, melted, to help crisp up the potatoes. You can use unsalted if you wish and adjust the amount of added salt accordingly.
- Seasonings: Use a combination of garlic powder and black pepper to add flavor to the potatoes.
How to make Crispy Smashed Potatoes Step-by-Step Instructions
Step 1: Preheat the oven
Preheat the oven to 425°F and prepare a rimmed baking sheet by lightly greasing it.
Step 2: Boil the potatoes
Wash the potatoes and place them in a large pot of salted water and bring to a boil. Cook the potatoes for about 10-15 minutes, or until they are fork tender but not falling apart. Drain and let them cool slightly. Cool until they stop steaming.
Step 3: Season the potatoes
Toss the boiled potatoes with olive oil, seasoned salt, garlic powder, black pepper, and rosemary, ensuring they’re evenly coated.
Step 4: Smash the potatoes
Arrange the seasoned potatoes in a single even layer on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten them slightly. The extra surface area will allow the potatoes to crisp.
Step 5: Roast the potatoes
Place the baking sheet in the preheated oven and roast for 20 minutes, or until you get crispy edges and the potatoes turn golden brown.
Step 6: Add butter
Remove the potatoes from the oven and brush the tops with melted butter. Return the baking sheet to the oven and bake for 10 more minutes, allowing the butter to soak in and the potatoes to finish crisping up.
Step 7: Serve and enjoy
Remove the potatoes from the oven and transfer to a serving dish. Serve hot.
Optional: Garnish with fresh chopped parsley.
FAQs
While any potato will work, in my opinion, fingerling potatoes are the best option as their texture, creamy interior, and buttery taste really shine in this recipe.
Yes, absolutely. If you aren’t a fan of rosemary you can use any herb or seasoning you like.
If you prefer not to use butter, you can brush the potatoes with olive oil.
What to serve with fingerling potatoes
Dinner: As a side dish to baby back ribs, instant pot shredded chicken, or this BBQ meatloaf.
Appetizer: Add these potatoes to the appitizer menu with hot taco dip, artichoke dip, and cheesy bacon dip. I recommend serving the potatoes with this delicious chive dip.
Brunch or Breakfast: You’ll love the potatoes with asparagus and ham quiche, breakfast sausage patties, and biscuits and gravy.
Recipe variations
- Swap the Rosemary: For a unique twist, feel free to change up the rosemary and use any fresh herbs you have on hand!
- Add Parmesan: For cheesy, golden goodness, sprinkle the cooked potatoes with freshly grated Parmesan.
- Garlic Flavor Boost: Mix garlic powder or fresh minced garlic into the melted butter and brush over the potatoes for a delicious garlic kick.
- Garnish with Greens: Top with a handful of fresh parsley, green onions or chives for a pop of color and fresh flavor!
Storage and make ahead directions
Storage: Allow the potatoes to come to room temperature, then place them in an airtight container in the fridge for 3-4 days. Reheat in the oven so the potatoes crisp up again.
Make ahead: To cross this fingerling potato recipe off your to-do list, prepare them up until Step 5. Refrigerate them, and then continue with the recipe just before you want to serve them.
Freezer: Freeze uneaten potatoes for up to 3 months. Thaw in the fridge overnight and rewarm in the oven or microwave.
Tips for success
- Skip the Parchment: Bake the potatoes directly on the pan for maximum crispiness. Skipping the parchment paper allows better heat contact, making the potatoes extra crispy.
- Leave the Skins On: Keeping the skins on adds flavor and helps achieve a perfectly crisp texture.
- Avoid Flipping: Resist the urge to flip! Leaving the potatoes undisturbed allows one side to develop a deep, golden-brown crust.
- Generously Brush with Butter: Coat the potatoes with melted butter for extra richness and a beautiful, crispy finish.
More potato recipes
- Boursin Mashed Potatoes
- Simple Potatoes Breakfast Casserole
- The Best Mashed Sweet Potatoes With Pecans
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Rosemary Smashed Fingerling Potatoes
Ingredients
- 1 1/2 lbs Fingering Potatoes
- 1 Tablespoon Olive Oil
- 3/4 teaspoon Seasoned Salt
- 1 teaspoon Rosemary
- ½ teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- 1/8 cup Melted Butter
Instructions
- Preheat the oven to 425°F and prepare a baking sheet by lightly greasing it.
- Wash the potatoes and place them in a large pot of salted water and bring to a boil. Cook the potatoes for about 10-15 minutes, or until they are fork-tender but not falling apart. Drain and let them cool slightly. Cool until they stop steaming.1 1/2 lbs Fingering Potatoes
- Toss the boiled potatoes with olive oil, seasoned salt, garlic powder, black pepper and rosemary, ensuring they’re evenly coated.1 Tablespoon Olive Oil, 3/4 teaspoon Seasoned Salt, 1 teaspoon Rosemary, ½ teaspoon Garlic Powder, ½ teaspoon Black Pepper
- Arrange the seasoned potatoes in a single layer on the prepared baking sheet. Using the bottom of a cup or a potato masher, gently press down on each potato to flatten them slightly. The extra surface area will allow the potatoes to crisp.
- Place the baking sheet in the preheated oven and roast the potatoes for 20 minutes, or until the edges become golden and crispy.
- Remove the potatoes from the oven and brush the tops with melted butter. Return the baking sheet to the oven and bake for 10 more minutes, allowing the butter to soak in and the potatoes to finish crisping up.1/8 cup Melted Butter
- Remove the potatoes from the oven and transfer to a serving dish. Serve hot. Optional: Garnish with fresh chopped parsley.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Notes
- Skip the Parchment: For maximum crispiness, bake the potatoes directly on the pan. Skipping the parchment paper allows better contact with the heat, making the potatoes extra crispy.
- Leave the Skins On: Keeping the skins on not only adds flavor but also helps achieve a perfectly crisp texture.
- Avoid Flipping: Resist the urge to flip! Leaving the potatoes undisturbed allows one side to develop a deep, golden-brown crust.
- Generously Brush with Butter: Coat the potatoes with melted butter for extra richness and a beautiful, crispy finish.
