There’s just something irresistible about crispy potatoes. And for me, smashed fingerling potatoes bring back the memory of a chilly Saturday afternoon, when my youngest ran into the kitchen yelling, “Mom! Those crunchy little potatoes, please!” I knew exactly what she meant. Fingerlings, boiled till tender, smashed just enough to crack their skin, then roasted until crisp and golden. They were my secret trick to turn a simple dinner into something worth remembering.
I learned this dish from my mom, who always said, “You don’t need fancy ingredients—just good potatoes and love.” Back then, she’d boil them while helping with homework, and smash them with the back of her ladle right on the baking tray. We’d eat them right off the pan, standing barefoot in the kitchen.
Smashed fingerling potatoes aren’t just a side dish—they’re comfort food with crunch. And they’re so simple, anyone can make them without fuss. Whether you’re serving them with chicken piccata meatballs or enjoying them as a snack with a bit of sour cream, they never disappoint. What I love most is how they turn out crispy on the outside and fluffy inside—just the way my grandma liked her roast potatoes.
Today, I’ll walk you through how to make the best smashed fingerling potatoes using just a few ingredients and some smart kitchen tips. From choosing the right kind of potato to getting that perfect crunch, it’s all in the small details. We’ll also talk about when to boil, how to season, and what to serve them with—like these crispy garlic butter potatoes that readers love.
Table of Contents
Getting Started with Smashed Fingerling Potatoes
Choosing and Prepping the Right Fingerling Potatoes
When it comes to making truly tasty smashed fingerling potatoes, the kind of potato you choose does matter. Fingerlings are naturally small, waxy, and tender, which means they hold their shape after boiling—making them perfect for smashing. Look for ones that are uniform in size so they cook evenly. You can use yellow, red, or a mix for some extra color and flavor.
Give them a good rinse to remove any dirt, but don’t peel them. That thin skin turns wonderfully crispy in the oven. If you’re prepping ahead, you can boil them earlier in the day and store them covered until you’re ready to smash and roast.
This technique also works well with other recipes, like these sweet potato nacho boats, where texture is everything. Keeping your potatoes bite-sized and skin-on really makes the difference.
Should You Boil Fingerling Potatoes Before Smashing?
Absolutely—boiling is a must. Boiling helps cook the potatoes just until fork-tender so they smash easily without falling apart. Skip this step, and you’ll end up fighting to flatten them, often tearing the skin instead of cracking it gently. For smashed fingerling potatoes, the goal is to split the skin just enough so they roast up with crispy ridges.
Place your cleaned potatoes in a pot, cover with cold water, and add a generous pinch of salt. Bring them to a boil, then simmer until they’re tender enough to poke through with a fork, usually around 15 to 20 minutes. Once boiled, let them steam dry in the pot for a few minutes—this helps them crisp better in the oven.
I use the same trick when prepping ingredients for dishes like street corn chicken rice bowls—making sure each element is cooked right so the final meal sings.
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Smashed Fingerling Potatoes – Crispy, Buttery, and Easy to Make
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy, buttery smashed fingerling potatoes—perfect as a simple side or snack. Made with minimal ingredients and packed with flavor.
Ingredients
1.5 lbs fingerling potatoes
2 tablespoons olive oil or melted butter
Salt and pepper to taste
Optional: garlic powder, rosemary, parsley, or parmesan
Instructions
1. Boil the fingerling potatoes in salted water for 15–20 minutes until fork-tender.
2. Drain and let them steam dry for 5 minutes.
3. Preheat oven to 425°F (220°C).
4. Place potatoes on a parchment-lined baking sheet.
5. Gently smash each with the bottom of a glass.
6. Drizzle with oil or butter and season generously.
7. Bake for 25–30 minutes, flipping halfway through.
8. Remove when golden and crispy. Serve hot.
Notes
You can boil and smash ahead of time—just refrigerate and bake when ready.
Crispiness improves with more spacing on the tray.
Try flavor variations: garlic butter, parmesan, or fresh herbs.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4–6 potatoes
- Calories: 210
- Sugar: 1g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
How to Make Smashed Fingerling Potatoes Crispy and Flavorful
The Best Method: Boiling, Smashing, Baking
Now comes the fun part—smashing! Once your boiled fingerlings are cool enough to handle, place them on a parchment-lined baking sheet. Use the bottom of a glass or a sturdy mug to gently press each one down. You’re not trying to flatten them into pancakes—just enough pressure to break the skin and expose the fluffy insides.
This cracked surface is what gives smashed fingerling potatoes their signature texture. More surface area = more crispiness. Once they’re all smashed, drizzle generously with olive oil or melted butter, and don’t be shy with the salt and pepper. I sometimes toss in a pinch of garlic powder too.
Bake them in a hot oven—around 425°F (220°C)—for 25–30 minutes. Halfway through, give them a quick flip with a spatula so both sides get that golden crunch. You’ll know they’re done when the edges are crisp and deep brown, while the insides stay soft and tender.
These steps are very similar to what I do for pretzel chicken with mustard cheddar sauce—where crisp texture is key. Getting those layers just right makes all the difference.
Flavor Variations: Garlic Butter, Herbs, Cheesy Toppings
The classic combo of salt, pepper, and olive oil never fails, but smashed fingerling potatoes are a great base for creativity. Try tossing them in garlic butter right after baking for extra richness. Or sprinkle fresh herbs like thyme, rosemary, or chopped parsley before serving.
Feeling bold? A little parmesan or shredded cheddar added during the last five minutes of baking turns them into cheesy, crispy bites. I’ve even made a smoky version by dusting with paprika and a touch of cayenne—perfect alongside something simple like peanut tofu with coconut rice.
Whether you’re serving these for a weeknight dinner or putting them out for guests, the flavor possibilities are endless. Just start with the crispy basics, and the rest is up to your pantry and imagination.
Serving Ideas + Tips for Success
What to Serve with Smashed Fingerling Potatoes
Smashed fingerling potatoes are incredibly versatile. They can stand on their own as a snack or side, or play backup to everything from grilled meats to hearty salads. One of my favorite pairings is with a zesty main dish like ground beef and gravy over mashed potatoes. The richness of the gravy next to the crisp edges of the smashed potatoes? Total comfort on a plate.
If you’re putting together a lighter dinner, serve them alongside a crisp salad like my chopped chicken Caesar salad wrap. The crunch of the wrap paired with crispy potatoes makes it a balanced, satisfying meal that doesn’t feel heavy.
They’re also a hit on party trays. Just place a small dollop of sour cream or herbed yogurt on top of each potato, maybe a sprinkle of chives, and you’ve got bite-sized appetizers ready to go.
Pro Kitchen Tips: Crisp Factor, Storage, and Reheating
If you want maximum crispiness, give your potatoes some space. Crowding the pan causes steam, and steam is the enemy of crunch. A large baking sheet (or two) helps them roast, not steam. And don’t forget to let the potatoes dry for a few minutes after boiling—that moisture on the surface makes all the difference in achieving that golden finish.
To make ahead, you can boil and smash the potatoes earlier in the day. Then just cover and refrigerate until you’re ready to bake. When you’re ready to serve, pop them in the oven and roast as usual.
Reheating leftovers? Toss them in a hot skillet with a touch of oil for 3–5 minutes per side. They’ll crisp right back up—almost better than the first time!
With a few simple steps and the right pairings, smashed fingerling potatoes can be the star or the side of any meal. They’re easy to make, easy to love, and honestly hard to mess up.
Frequently Asked Questions
What are smashed fingerling potatoes?
They’re small, boiled fingerling potatoes that are gently smashed and roasted until crispy. The smashing helps create cracks in the skin that turn golden and crunchy in the ove
Can I mash fingerling potatoes?
You can, but they’re best suited for smashing, not traditional mashing. Their waxy texture makes them perfect for holding shape, which is exactly what makes smashed fingerling potatoes so good.
What is the best way to prepare fingerling potatoes?
Boil until fork-tender, let them dry, then smash and roast with oil and seasoning. This method brings out the perfect balance of soft interior and crispy edges.
Should I boil potatoes before smashing?
Yes, always boil them first. Boiling softens them just enough so you can smash without crumbling and helps the skins crisp beautifully in the oven.
Conclusion
There’s something truly comforting about smashed fingerling potatoes. They’re crispy, golden, and easy enough for a weeknight, but special enough to impress your guests. Whether you serve them with something rich and saucy or pile them on a plate with a side of dip, they always deliver.
For me, these little potatoes hold a lot more than just flavor—they bring back warm memories, quiet kitchen moments, and the joy of sharing food with people I love. I hope they bring the same comfort and crunch to your table, too.
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Happy cooking!
