Mashed potatoes are wonderful, but smashed is better! These Smashed Fingerling Potatoes with Garlic and Rosemary are a show-stopper, but also completely delicious with crispy edges combined with buttery and herby flavors! They're a perfect side dish for any meal.
Why you'll love this recipe
- These crispy smashed potatoes are a perfect side dish for any meal!
- They're easy to prep in advance - you can boil the potatoes ahead of time, then smash and do the final bake when you're ready to serve.
- You can make this recipe with almost any kind of potato.
- This is a fun recipe to make with kids! They'll love helping to smash the potatoes!
- Looking for other potato side dishes? Try these Crispy Garlic Potato Wedges and these Sourdough Discard Potato Dinner Rolls.
Ingredients
There are only a few things you'll need to make these smashed potatoes.
- Fingerling potatoes: you can use either multi-colored potatoes or only golden Fingerling potatoes. Before boiling, make sure to wash them and remove any soft spots (or spots you wouldn't want to eat), as they will not be peeled.
- Garlic: you'll need fresh garlic cloves. You could also use garlic powder (1 ½ teaspoons) if you don't have fresh garlic on hand.
- Fresh rosemary: fresh rosemary is the best here!
- In a rosemary mood? Try this Rosemary Sourdough Focaccia, too!
See below recipe for detailed directions.
Substitutions & Variations
This is a very flexible recipe, and there are some easy variations you can make:
- Make it spicy - Add a kick of spice with a little cayenne pepper or red pepper flakes.
- Omit the butter - If the butter doesn't make sense for you, use olive oil! This will help coat the potatoes and help them get crispy.
- Use different potatoes - I used multi-colored fingerling potatoes, but you could also use all golden fingerlings, or another variety.
- Add different herbs - Instead of rosemary, try a mix of other fresh herbs! You might also like these Smashed Potatoes with Green Onions & Dill.
How to Make Smashed Fingerling Potatoes
This recipe has a few more steps than just making boiled mashed potatoes, but the crispy bits you get in the oven are worth it! The full recipe with detailed directions is at the bottom of the post.
- Step 1: Thoroughly wash your potatoes and remove any bad spots you wouldn't want to eat.
- Step 2: Boil the potatoes for about 20 minutes, until fork-tender. Drain and let cool briefly.
- Step 3: Transfer the potatoes to an oiled baking sheet, giving some space between each potato.
- Step 4: Spray the flat bottom of a sturdy glass with oil, then press the potatoes until they're about ½-inch thick.
- Step 5: Melt the butter and add the garlic and rosemary. Generously brush the potatoes with the butter mixture.
- Step 6: Sprinkle with salt and black pepper, then bake 25-30 minutes until crispy.
Expert Baking Tips
- Make sure to boil the potatoes until they're fork tender, so they're easier to smash.
- Grease your sturdy glass with oil to prevent the potatoes from sticking to the glass while smashing.
- There is no wrong way to smash! Making the potatoes thinner will give you crispier potato edges.
- Be generous when brushing with the butter mixture - this gives the smashed potatoes such a great flavor!
- Serve these smashed potatoes with your favorite protein or with this Roasted Red Pepper and Tomato Soup for a full meal.
Storage
Refrigerator Storage: Once the potatoes have cooled fully, transfer to an airtight container and store in the fridge for 2-3 days. Reheat the potatoes in the microwave for 30-60 seconds.
Recipe FAQs
I used multi-color fingerling potatoes for this recipe, but you could also use golden fingerling potatoes. If you use a different type of potato, the cooking times may need adjustment.
Nope! For this recipe, you'll leave the peel on.
You can! You might also like these Smashed Potatoes with Green Onions & Dill.
More Easy Potato Recipes
If you tried these Smashed Fingerling Potatoes or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Smashed Fingerling Potatoes with Garlic and Rosemary
Equipment
- Sturdy glass for smashing potatoes
Ingredients
- 3 pounds fingerling potatoes
- 2 cloves garlic minced
- 2 Tablespoons olive oil
- 4 Tablespoons unsalted butter melted
- 1 ½ Tablespoons fresh rosemary chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Boil the potatoes. Thoroughly wash the potatoes and remove any bad spots (no need to peel the potatoes). Boil the potatoes in a large pot of water for 20 minutes, until fork-tender. Drain and let cool slightly.
- Preheat the oven to 450°F. Brush two large baking sheets with olive oil. Spread the potatoes on the baking sheets, allowing space between each potato.
- Spray the bottom of a sturdy glass with oil or cooking spray, then smash the potatoes until they're approximately ½ inch thick.
- Make the topping. In a small saucepan, melt the butter. Remove from heat, then stir in the minced garlic and chopped rosemary and mix until combined. Generously brush the potatoes with the butter mixture, then sprinkle with salt and pepper.
- Bake for 25-30 minutes until the edges are crispy (you do not need to flip the potatoes). Remove from the oven and serve while warm.
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