Rosemary Smashed Fingerling Potatoes
Crispy on the outside, soft and tender on the inside—these Smashed Fingerling Potatoes are a must-make! Oven-baked and brushed with butter for the ultimate flavor and texture combo.
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.
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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.
Nutrition
Calories: 55kcalCarbohydrates: 0.2gProtein: 0.1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 10mgSodium: 515mgPotassium: 4mgFiber: 0.03gSugar: 0.01gVitamin A: 119IUVitamin C: 0.01mgCalcium: 2mgIron: 0.04mg
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