Smashed Fingerling Potatoes
Crispy and creamy, garlicky and delicious, this recipe for Smashed Fingerling Potatoes will quickly become a family favorite.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
- 1.5 pounds (680 grams) small yellow fingerling potatoes
- 4 tablespoons extra virgin olive oil separated
- 3-4 garlic cloves smashed
- 8-10 sprigs thyme, fresh
- 2-3 tablespoons chives, fresh chopped
- freshly ground black pepper and salt to taste
Heat oven to 450°F.
Place the potatoes in a large pot of cold salted water and bring to a boil.
Cook for approximately 8-10 minutes or until a sharp knife can easily pierce the potato.
Drain and place the potatoes back in the hot pot.
Add 2 tablespoons of olive oil and the smashed garlic cloves and combine with the hot potatoes.
Allow to cool down for about 10 minutes.
Drizzle baking pan with about 1 tablespoon of olive oil.
Transfer potatoes on baking sheet and with the help of a potato masher, lightly smash each potato.
Drizzle another tablespoon of olive oil over the smashed potatoes and add a few springs of thyme.
Bake in a preheated oven set at 450 °F for about 20-25 minutes, turning them over at the half way mark.
Once they are golden brown, remove from the oven, sprinkle generously with chives and serve immediately.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*recipe lightly inspired by a Martha Stewart recipe
Serving: 170g | Calories: 228kcal | Carbohydrates: 22g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 723mg | Fiber: 4g | Vitamin A: 160IU | Vitamin C: 24.2mg | Calcium: 63mg | Iron: 5.9mg