These Smashed Fingerling Potatoes are easy to make and so delicious. They’re tender and creamy on the inside and crispy golden brown on the outside. After boiling and smashing, they’re coated with a garlic butter sauce and roasted until extra crispy then tossed with parmesan and parsley. They are absolutely irresistible!
This smashed fingerling potato recipe is easy to make, packs a ton of flavor with minimal ingredients, and will be a welcome treat on any table. They are absolutely delicious when served as is. But, dip them in ranch dressing or a simple mixture of sour cream, lemon zest, and fresh dill to take them over the top!
Need main course ideas to go with your potatoes? Try this delicious Cast Iron Pork Tenderloin or these Pan Fried Chicken Thighs. Not what you’re looking for? Browse this collection of main dishes to find just the right one!
Key Ingredient Notes
Fingerling Potatoes – tender, oblong, thin-skinned potatoes that are creamy and fluffy inside. They are perfect for making smashed potatoes.
Butter – adds much-needed fat and flavor to the potatoes.
Oil – protects the butter from burning while roasting.
Parmesan – freshly grated parmesan cheese or Parmigiano-Reggiano adds a rich nutty flavor to the potatoes.
Parsley – adds freshness and a pop of color.
Step By Step Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Rinse the potatoes and scrub off any dirt or debris.
Place the potatoes in a large pot and add enough water so that the water line is about 2 to 3 inches above the potatoes. Add 1 tablespoon of kosher salt.
Bring to a boil over high heat and boil for 18 to 20 minutes or until a fork easily pierces the potatoes. Drain.
Meanwhile, preheat the oven to 425 degrees F.
Spread the boiled potatoes out on a large baking sheet. Cut any potatoes that are very long in half so that the potatoes are fairly even in size.
This will help when smashing the potatoes.
Using a flat-bottomed measuring cup, glass, fork, or potato masher, press down firmly on each potato until they are about 1/2 an inch thick and the skins have cracked.
Mix together melted butter, oil, garlic powder, salt, and pepper.
Brush the mixture over each potato. There should be enough to generously coat each one.
Bake for 30 to 40 minutes depending on how crispy you like them. Closer to 30 minutes will result in softer potatoes while 40 minutes will result in very crispy bottoms.
While the potatoes are baking, mix together freshly grated parmesan and chopped parsley.
Once the potatoes come out of the oven, immediately sprinkle the parsley and parmesan mixture over the potatoes and serve warm as is or with ranch dressing or sour cream mixed with lemon zest and dill.
Tips & Tricks
- Be sure to boil the potatoes fully. You don’t want them to fall apart while boiling but they need to be tender enough to easily smash.
- As the potatoes get closer to the end of baking, lift one up to check how crispy the bottom is. Pull them when they are at your desired crispiness.
- Sprinkle the parsley parmesan mixture on the potatoes as soon as they come out of the oven. The parmesan won’t melt but it will soften and stick to the potatoes better.
Substitutions & Variations
- Fingerling potatoes are great for smashing, but any small potato will do. Red or yellow baby potatoes, new potatoes, and Yukon golds are all great options.
- Switch up the herb. Cilantro, dill, and chives would all taste great with the potatoes.
Storage & Reheating
Store the smashed potatoes in an airtight container in the fridge for up to 4 days.
The potatoes can be reheated in the microwave but they will come out a bit softer. To maintain the crispiness, place them on a baking sheet and bake at 400 degrees F for 10 to 15 minutes or until warmed through.
After coating them in the garlic butter sauce, transfer the baking dish to the freezer. After 2 hours, transfer them to a freezer-safe bag. They should be good for up to 3 months. Thaw them on a baking sheet then continue on with roasting and tossing with parmesan and parsley.
Frequently Asked Questions
The smashing thins the potato and creates craggy edges that can become much crispier than if you left the potato whole.
Technically, you can. But it won’t have the same texture or flavor. I highly recommend grating your own parmesan. To make it easier, cube up a block of parmesan or Parmigiano-Reggiano and run it through a food processor until it is a coarse texture. Keep the extra in the fridge for up to 2 weeks.
No! The skins on small potatoes are incredibly thin and delicate. Not only is it not necessary to peel them for this recipe, but leaving the skins on will result in crispier edges on the potatoes.
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Smashed Fingerling Potatoes
- 1 1/2 pounds fingerling potatoes rinsed under water
- 4 tablespoons unsalted butter melted
- 1 tablespoon oil olive or canola
- 1 1/2 teaspoons kosher salt plus more for the water
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper preferably freshly cracked
- 1/4 cup parmesan freshly grated, see notes
- 2 tablespoons parsley finely chopped
- Place the potatoes in a large pot and cover them with enough water so that the water line is 2 to 3 inches above the potatoes. Add 1 tablespoon of kosher salt to the water and bring to a boil.
- Boil the potatoes for 18 to 20 minutes or until a fork easily pierces the potatoes. Drain.
- Meanwhile, preheat the oven to 425 degrees F.
- Spread the drained potatoes out on a large baking sheet and cut any extra long ones in half so that most of the potatoes are similar in size.
- Using a measuring cup, glass, fork, or potato mashed, firmly press down on each potato until they are about 1/2 an inch thick and the skins have cracked.
- Mix together the melted butter, salt, garlic powder, and pepper. Generously brush each potato with the butter mixture.
- Transfer the baking sheet to the preheated oven and roast for 30 to 40 minutes depending on your preferred crispiness.
- While the potatoes are roasting, mix together the parmesan and parsley.
- As soon as the potatoes come out of the oven, top them with the parmesan parsley mixture. Serve warm.
- Freshly grated parmesan or Parmigiano-Reggiano is suggested for this recipe. To make it easier, cube the block of cheese and run it through a food processor until it resembles coarse crumbs. Store the extra in the fridge for up to 2 weeks.
- Store the potatoes in an airtight container in the fridge for up to 4 days.
- Reheat at 400 degrees F for 10 to 15 minutes.