Garlic Chives Smashed Fingerling Yellow Potatoes

Smashed Fingerling Potatoes

Crispy and creamy, garlicky and delicious, this recipe for Smashed Fingerling Potatoes will quickly become a family favorite.
Course Side Dish
Cuisine American
Keyword fingerling smashed potatoes, roasted yellow potatoes, Thanksgiving potato recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 228kcal
Author Maria Vannelli RD


  • 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