To make this recipe, you’ll need a pound of fingerling potatoes (you can use colorful ones if they’re available), olive oil, garlic powder, fresh thyme, kosher salt, ground black pepper, and fresh chives (optional).
Potatoes: I used fingerlings for their small size and mild, buttery taste, but you can also substitute different types of potatoes in this recipe. Try Yukon Gold potatoes (also called Pee Wee potatoes), Honey Gold potatoes, or any other variation of a petite gold potato. Oil: The olive oil in this recipe helps the potatoes crisp up nicely, but you can also substitute butter for a richer, creamier taste. Just make sure to use melted butter so you can apply it evenly to the potatoes before baking. Herbs: If you have leftover herbs in your fridge from all your holiday cooking, feel free to add them to this recipe. You can substitute fresh rosemary in place of thyme and turn this recipe into delicious garlic rosemary smashed potatoes. Or use chopped green onions instead of chives if you can’t get your hands on them. Any other fresh herbs you have on hand, such as parsley, would also work. Garlic: We’re using a little bit of garlic powder in this recipe to enhance the buttery, mild flavor of the potatoes. I would not recommend substituting fresh garlic, as I found that it was prone to burning during the baking process. If you’d like to add extra garlicky flavor, whip up my Roasted Garlic Butter recipe and brush it onto the potatoes once they’re done baking. Other topping ideas: For a fun take on loaded baked potatoes, top your smashed fingerlings with parmesan cheese and chopped bacon bits. If you love turkey bacon, you can make my Oven Baked Turkey Bacon or Air Fried Turkey Bacon recipe, chop it, and sprinkle it over the potatoes.
As a crowd-favorite appetizer: These crispy fingerling potatoes will fit right in with all your favorite Game Day Foods. Serve them as grown-up french fries with an herbed sauce, such as Basil Tomato Sauce, Yogurt Dill Sauce, Blue Cheese Dressing without Sour Cream, or Yogurt Ranch Sauce. Or, simply top with a drizzle of Pesto Dressing. To serve with main dishes: With a sprinkling of fresh herbs, you can transform these crispy smashed potatoes into a sophisticated side dish to serve with an elegant main for an impressive family dinner. These potatoes pair beautifully with a holiday classic like Baked Turkey Tenderloin or chicken dishes such as Air Fried Chicken Legs, Greek Yogurt Chicken, or Goat Cheese Stuffed Chicken. You could also serve them with this next-level Porchetta recipe for an impressive meal. Got leftovers?: If you have leftover potatoes, why not turn your fingerling smash into a fingerling hash? Use them as breakfast potatoes and add them to a breakfast hash (don’t forget the bacon and lots of cheese), or throw them in a frittata for extra flavor.
Aim for equal-sized potatoes: If you can, try to buy fairly equal-sized potatoes to ensure even roasting. Smash with care: While you may be tempted to smash the potatoes with all your might (I was tempted, too), doing so may break the skin of the potatoes or cause split fingerling potatoes. I recommend using the bottom of a ramekin or jar (or a potato masher) to gently smash the potatoes down so that their surface area measures about ½ inch in thickness. Here is a quick visual. Arrange in a single layer: When arranging the crushed fingerling potatoes on your baking sheet, make sure they form an even layer without overlapping. This will help them roast evenly and get nice and crispy on the outside. Let them dry: After boiling, it’s important to drain the potatoes and return them to the still-warm pan to let them “dry” for a few minutes. Don’t skip this step, as it makes a world of difference in preventing the potatoes from retaining excess moisture and helping them get crispy in the oven. Use extra oil for maximum crispiness: If you prefer extra crispy skin with crispy edges, oil is your best friend. Once the potatoes are done baking, remove them from the oven and brush them with an additional tablespoon of olive oil (or avocado oil) for the crispiest results. Broil them for 1-2 minutes, keeping a close eye on them so that they don’t burn.
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