When I tell you that these crispy smashed fingerling potatoes were eaten with no crumbs left, I am not lying. This method of baking potatoes is an absolute no brainer, with tender potato on the inside and a crisp golden brown skin on the outside, they are insanely delicious.
If you haven’t made crispy smashed potatoes before then read on, because I don’t think you’ll go back to regular old potatoes. They are a delicious side dish that will have your family or guests wowed, but they’re still so simple! You don’t have to use fingerling potatoes either, check out my Air Fryer Crispy Smashed Potatoes where I’ve used baby creme gold potatoes.
For more potato recipes, I highly recommend you try my Roasted Red Skinned Potato Salad or my Creamy Potato Salad (without sour cream).
What’s to Love About Crispy Smashed Fingerling Potatoes
These potatoes make for an excellent side dish and really level up any meal. Here’s what I love about them:
- golden brown and oh so crispy – this makes them not only look amazing, but taste amazing too!
- allergy friendly – this recipe is gluten-free, dairy-free, nut-free, egg-free and vegan.
- the perfect side dish – have these potatoes baking away to go on the table alongside your next roast or barbecue.
What You’ll Need to Make Crispy Smashed Fingerling Potatoes
This is such a simple recipe using very easy to find ingredients. I did need to go to my local organic grocer to source the potatoes (I bought kipfler, which are a type of fingerling potato). Everything you need to make this recipe is listed below as well as any ingredient notes and possible substitutions. Find the ingredient quantities in the recipe card at the bottom of this post.
- fingerling potatoes – as I mentioned, I purchased Kipfler potatoes, which are a type of fingerling potato. Fingerling potatoes are long and skinny and come in a range of sizes. You can also switch them for Yukon gold potatoes or other varieties of white potatoes.
- extra virgin olive oil – I use quality olive oil to brush the potatoes for maximum crispiness. You could also use avocado oil if preferred.
- sea salt flakes – season with sea salt flakes and cracked black pepper to taste.
- garlic powder – I love seasoning the potatoes with a little garlic powder for extra flavour.
Optional Extras
- serve topped with fresh herbs like parsley or chives.
- season with some dried thyme or dried rosemary, depending on what your serving your potatoes with.
- top with finely grated parmesan cheese for a cheesey version.
How to Make Smashed Potatoes
These potatoes are really easy to make. Follow my step-by-step instructions to see how.
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First, preheat the oven to 200°C/392°F. Line two large baking sheets with parchment paper and set aside.
Add the potatoes to a large pot and top with water. Bring to a boil and boil until they’re fork tender. This takes about 30 minutes. Once the potatoes are tender enough to be pierced with a fork, drain the potatoes using a colander, shaking off any excess moisture.
Divide the potatoes between the two baking trays and leave a few inches of space between each potato. Use the bottom side of a tumbler or a rolling pin to smash the potatoes down until they’re about 1 cm thick.
Drizzle the olive oil over the potatoes and use a basting brush to coat the surface of the potatoes evenly in the oil. Sprinkle over the teaspoon of garlic powder, salt and pepper and then place into the oven to bake for 45 minutes or until golden brown and crispy, switching the trays shelves at the 30 minute mark so they cook evenly.
Serve as they are or alongside some pesto sauce like I have.
What to serve with Crispy Smashed Fingerling Potatoes
Storage
Store leftovers in an airtight container in the fridge. Reheat in the air fryer to get that crispy just cooked skin.
Crispy Smashed Fingerling Potatoes
Equipment
- Large Pot
- Parchment paper
- Rolling pin
- Basting Brush
- Colander
Ingredients
- 1 kg fingerling potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon sea salt flakes
- Cracked black pepper, to taste
Instructions
- Preheat the oven to 200°C/392°F (conventional) or 180°C/356°F (fan forced). Line two large baking trays with parchment paper and set aside.
- Add the fingerling potatoes to a large pot and top with water. Place onto the stovetop and bring to a boil. Boil until the potatoes are fork tender (around 20 minutes).
- Once tender enough to pierce with a fork, strain the potatoes using a colander and then tip the potatoes out onto the baking trays. Spread the potatoes out so that they have around 1 inch of space between each potato.
- Use the bottom of a glass or a rolling pin to press down each potato until it’s around 1cm thick.
- Use a basting brush to brush each potato with olive oil and then season with salt, garlic powder and cracked black pepper.
- Place the tray into the oven to bake for 45 minutes or until golden brown and crispy, switching the shelves at around 30 minutes. Remove from the oven and serve warm alongside your favourite sides, proteins and sauces.
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