Smashed Fingerling Potatoes with Garlic and Rosemary

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!

Looking for a few other potato ideas? Try these Garlic Potato Wedges or these Green Beans and Potatoes with Lemon and Dill.

If you're looking to round these out to make meal, try serving them with Butternut Squash and Red Pepper Soup.

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!

See below recipe for detailed directions.

Instructions

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!

Thoroughly wash your potatoes and remove any bad spots you wouldn't want to eat.

Boil the potatoes for about 20 minutes, until fork-tender. Drain and let cool briefly.

Transfer the potatoes to an oiled baking sheet, giving some space between each potato.

Use the flat bottom of a sturdy glass to press the potatoes until they're about 1/1 inch thick.

Melt the butter and add the garlic and rosemary. Generously brush the potatoes with the butter mixture.

Sprinkle with salt and black pepper, then bake 25-30 minutes until crispy.

Remove the potatoes from the tray and serve immediately.

Remember that the potatoes are technically fully cooked once you remove them from the boiling water. Baking the potatoes is to get the crispy edges, and to cook the garlic and rosemary mixture, and help that soak in!

Hint: If the glass is sticking to your potatoes when you press them, spray the glass with cooking spray or brush with olive oil.

Spacing the potatoes

Spacing the potatoes on the baking sheet is important. You want them to have enough room that once they're smashed, there is still a bit of room between each. This helps to make more crispy edges. You will likely need to use two baking sheets to have enough space.

Remember, you can always move the potatoes around once they're smashed!

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.

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