Smashed Fingerling Potatoes
Your favorite side dish just got better. These smashed potatoes with rosemary, thyme, and garlic take potatoes to a whole new level of flavor. Crispy outer skin with a tender filling that brings comfort to every bite.
Servings: 8 people
Calories: 398kcal
Ingredients
- 2 lbs potatoes fingerling or small new potatoes
- 12 oz unsalted butter
- 4 tbsps fresh rosemary roughly chopped
- 4 tbsps fresh thyme
- 2 garlic cloves minced
- Kosher salt
Instructions
- Preheat the oven to 450℉.
- Fill a large pot with cold water and about a tablespoon of salt. Bring to a boil.
- Add the potatoes and boil until slightly soft, about 15-20 minutes. They should pierce easily with a fork.
- Prepare a large rimmed sheet pan by covering it in aluminum foil or parchment paper.
- Using a slotted spoon, remove the cooked potatoes and place them in a single layer on the prepared pan.
- Spray the bottom of a cup, bowl, or glass with non-stick spray.
- Smash each of the potatoes about ¾ quarters of the way to the bottom of the pan.
Herbed Garlic Butter
- Melt the butter in a pan on the stove or in the microwave using a microwave safe bowl.
- Add the garlic, rosemary, and thyme to the butter.
- Spoon the butter over the smashed potatoes.
- Sprinkle Kosher salt over the potatoes to taste. (I like a lot of salt with my potatoes!)
- Roast until crispy, about 25-30 minutes.
Notes
Leftovers aren’t a problem with this recipe. But if you do find yourself with some extra, store them in the fridge in an airtight container for up to 2-3 days.
To reheat them, place them in the oven and bake the smashed potatoes for roughly 10 minutes at 400 degrees Fahrenheit or until they’re semi-crispy once more.
Tips
Though this smashed fingerling potatoes with rosemary, thyme, and garlic recipe is pretty straightforward and uses simple ingredients, there are a few things to take note of.
For best results, don’t over-boil the potatoes. You want them to still be slightly firm. Also, let them cool every so quickly on the large baking sheet pan before smashing them. This helps them stay crisp.
Line the baking tray with aluminum foil or parchment paper. Once the potatoes crisp up, they’ll stick to the pan if you don’t.
Leave a little room between each potato when you place them on the sheet. They do expand a bit as you smash. Do not stack the potatoes on top of each other or they won’t get crispy.
Nutrition
Calories: 398kcal | Carbohydrates: 21g | Protein: 3g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 12mg | Potassium: 519mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1261IU | Vitamin C: 28mg | Calcium: 43mg | Iron: 2mg
