Smashed Fingerling Potatoes

Crispy and creamy, garlicky and delicious, this recipe for Smashed Fingerling Potatoes with chives will quickly become one of your favorite side dishes.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 291kcal

Author Maria Vannelli (retired RD)

Ingredients

1½ pounds small yellow fingerling potatoes 680 grams
5 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

Instructions

Preheat the oven to 450°F/230°C.
Rinse and scrub the potatoes under running water. Leave the skin on.
Place the potatoes in a large pot of cold salted water. Make sure all the potatoes are well submerged by at least 2 inches of water.
Bring to a boil, then reduce to a simmer and cook for 15-20 minutes or until a sharp knife can easily pierce through them. Total time will depend on size.
Drain and place the potatoes back in the hot pot (off the stove) for a few minutes in order for them to dry out.
Add 3-4 cloves of smashed garlic along with 2 tablespoons of olive oil and gently swirl them around until the potatoes are well coated.
Allow to cool down, in the pot, for about 10 minutes.
Drizzle 1 tablespoon of olive oil over a large rimmed sheet pan.
Transfer potatoes, garlic and oil from the pot to the sheet pan. Space them out evenly.
Use a potato masher, a fork or even a thick-bottomed glass to lightly "smash" each potato to about ½ inch thick.
Add a few springs of thyme to each smashed potato and season with salt and pepper to taste. Drizzle the remainder 2 tablespoons of olive oil over the tops.
Bake in a preheated oven set at 450°F/230°C for about 20-25 minutes, turning them over at the halfway mark. When turning them over, carefully remove the crushed garlic.
Once they are golden brown, remove from the oven, sprinkle generously with garlic chives, and serve immediately.

Notes

For best results, use potatoes that are no bigger than 1½ -2 inches in diameter.
It is important to begin the boiling process with cold water so that the potatoes cook evenly inside and out.
Space the potatoes out evenly on the pan to ensure proper roasting.
When smashing the boiled potatoes. apply equal pressure to about ½ inch thick to keep them from separating.
Use a potato masher, a fork, or even a thick-bottomed glass to lightly "smash" each potato to about ½ inch thick.
Feel free to replace chives with cilantro, parsley, or tarragon.

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.

*inspired by a Martha Stewart recipe

Nutrition