Published: by Debra Clark · 20 Comments
Jump to Recipe
Garlicky potatoes that are fluffy and creamy with a crispy crust and edges. Who doesn't love a great potato?!!! The Smashed Fingerling Potatoes are boiled until tender, smashed, then drizzled with an herbed sauce and baked. You'll love these tender delicious potatoes!
Next time try this recipe for Sweet Potato Wedges.
Jump to:
- Why you'll love the smashed potatoes recipe
- Ingredients
- Instructions
- BEST Potato Recipe Ever
- FAQ's
- Things to know
- Variations
- Storage
- Related recipes
- Serve with
- Crispy Smashed Potatoes
Why you'll love the smashed potatoes recipe
✔️ This is an easy side dish. The ingredients are simple and you probably have everything on hand!
✔️ Like your favorite french fries, crispy potatoes with a soft fluffy center!
✔️Perfect for a side dish, topped with sour cream and chives, these make a yummy appetizer.
Ingredients
The ingredients are simple and you probably have everything on hand!
- Yukon gold potatoes - baby red potatoes, Yukon golds, new potatoes or any smaller potatoes are best. They have tender skin and a creamy texture.
- fresh herbs, garlic and parsley - for loads of herby flavor!
- olive oil - I've even made them with bacon fat and some melted butter ooh were they yummy!
- salt and pepper - for seasoning.
Instructions
The potatoes are simple to make and so flavorful!
- Wash the potatoes. Scrub them well to remove any dirt. Add to a stock pot, cover with water and bring to a boil. Boil uncovered for 15-20 minutes or until a knife slips out easily when testing.
- Drain the potatoes and allow to cool until they are easy to handle.
- Once the potatoes are cool enough to handle, press on the potatoes and mash them, I used a small glass to keep them uniform in depth.
- Next mince the parsley and garlic, add to a small bowl with the olive oil.
- Place potatoes on a single layer on the rimmed baking sheet. Spoon the herb mixture over each potato.
- Sprinkle with salt and pepper and bake until crunchy and golden.
BEST Potato Recipe Ever
These crispy smashed potatoes are the BEST potatoes ever! These have the maximum crispiness. Give them a try and tell me if you agree.
FAQ's
What are creamer potatoes?
Creamers are tender small potatoes and can be baked, boiled or roasted. Harvested before they mature, they are small, usually no more than one inch in diameter. AND they are delicious!
How long do creamer potatoes last?
Grab a bag with your next food delivery, make this recipe when it's convenient for you. The good news is a bag of these taters will last up to a month!
How do you store baby potatoes?
They are best stored in a cool dry area like your pantry or the vegetable crisper drawer in the refrigerator.
Things to know
- To get the crispiest results, reheat the oven well. These cook at a high heat, and it's all about the crust.
- Be sure to spray the sheet pan with a non-stick coating to really crisp them up!
- Use fresh garlic. This isn't the time to substitute garlic powder.
Variations
Here's a few variations to mix up this recipe:
- Top the crispy smashed potatoes with a drizzle of butter right before serving, amazing!
- Sour cream with a dab of caviar for salty goodness, these potatoes will explode in your mouth!
- Take your potatoes south of the border with guacamole, black beans and cheddar cheese
- A squeeze of lemon - simple and perfect, right over the top of the spuds when they come out of the oven.
Storage
Refrigerator - Store in an airtight container in the refrigerator. It will last up to five days. Just allow them to cool completely and store covered.
Reheat - You can reheat these potatoes and they get super crispy. Preheat the oven to 350 degrees. Place on a baking sheet and bake for about 10 minutes until crispy. Easy-peasy!
If you're looking for more great potato recipes, here are my very favorites!
- Cracker Barrel Cheesy Potatoes - we just love this casserole dish!
- Crispy Pan Fried Potatoes - crispy on the outside, fluffy on the inside these are so delicious!
- Roasted Radishes and Potatoes - super yummy and a great twist on your ordinary potato side dish!
- Oven Roasted Rosemary Potatoes - roasting helps caramelize the potatoes - so yummy!
Serve with
I hope you give this recipe a try. It's a great side dish! There's something about the crispy edges and herby, garlicky marinade that bakes total goodness into these spuds!
More topping options are:
- Sour cream or creme fraiche, shredded cheese and crispy bacon bits. Like tiny loaded potatoes!
- Creme fraiche and caviar for a fancy party, oooh yum!
- Pimento Cheese would be fabulous!
They are wonderful served with ribs, chicken or a great steak! Potatoes are always the best side dish!
5 from 21 votes
Crispy Smashed Potatoes
Easy to make these crunchy taters are the perfect side dish for breakfast, brunch or dinner! An extra drizzle of butter over the top at the end takes them right to the next level!
Print Recipe Pin Recipe Save
Prep Time10 minutes mins
Cook Time30 minutes mins
Course: Vegetables and Side Dishes
Cuisine: American
Servings: 6 servings
Calories: 177kcal
Author: Deb Clark
Cost: $10
Equipment
sheet pan
Stock Pot
Ingredients
- 1.5 lbs Yukon gold potatoes (or any "creamer" potatoes)
- ¼ cup extra virgin olive oil
- ¼ cup garlic minced
- ¼ cup parsley minced
- 1 teaspoon sea salt course grind
- ½ teaspoon black pepper
Instructions
Wash and scrub potatoes. Add to stock pot, top with water and bring to a boil.
Boil the potatoes until fork tender, 15-20 minutes or until easily pierced with a knife. Drain remove excess moisture, and allow to cool.
Meanwhile, preheat the oven to 450°
Spray the large baking sheet with non-stick spray, set aside. For easy clean up line with parchment paper.
Finely mince the parsley and garlic, combine with the olive oil in a small bowl, set aside.
Once the potatoes are cool, press on the potatoes and smash them until they about ⅓ inch thick. I use a small glass. Place potatoes on a baking sheet about 1 inch apart.
Drizzle the garlic butter over each potato, sprinkle generously with salt and pepper.
Bake for 15-20 minutes until edges are crunchy and golden brown for maximum crunchiness!
Notes
Love this recipe - here are some variations to mix it up a bit!
- top with a drizzle of butter right before serving, amazing!
- a spoonful of sour cream topped a dab of caviar for salty goodness, to make them super fancy.
- top with guacamole, black beans and cheddar cheese for southwestern flair.
- a squeeze of lemon - right over the top of the spuds when they come out of the oven.
To smash the potatoes do not use a traditional potato masher. A small glass works better.
Love this recipe? Join the free membership group!
Nutrition
Calories: 177kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 514mg | Fiber: 3g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 27mg | Calcium: 27mg | Iron: 1mg
More Potatoes and Sweet Potatoes
- Deviled Egg Potato Salad
- Cheesy Ham and Potato Casserole
- Pressure Cooker Baked Potatoes
- Colcannon with Bacon
About Debra Clark
Hey I'm Deb Clark, and I'm the owner of Bowl Me Over! We live in the sleepy little town Scappoose, Oregon. And I admit it... I love food! Join me in this foodie journey (even if you've never cooked before!) I will help you learn to be confident in the kitchen! Want to learn more? Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram,Twitterand YouTube.
Reader Interactions
Comments
Paige
We loved these potatoes! Super easy to make too! Delish!Reply
Bowl Me Over
Thanks Paige!
Reply
Erin Parker
These potatoes are utterly perfect and everything I want in a side dish. We've been making a LOT more potatoes recently, and these are everyone's favorite for the same reason: they're darn good.Reply
Julie Menghini
I'm a potato lover and loved how these crisped up. They were delicious with our burgers!Reply
Brandi Burgess
We absolutely love potatoes as a side dish. These Crispy Smashed Potatoes look like the perfect side for a grilled steak or chicken breast!!!Reply
Amy Nash
I seriously could pop these little crispy smashed potatoes and not have anything else for dinner! The textures are just so darn good!Reply
Angela
Potato lover right here! I am definitely making these this week. So simple and flavorful.Reply
Jennifer Stewart
These were such a hit this weekend that everyone is already asking for them again this week!Reply
Michelle Turner
Making them with dinner tomorrow. YUM. Thanks.
Reply
Bowl Me Over
You'll love them Michelle! They crisp up so nicely!
Reply
Nicole Johnson
Potatoes might be my love language, and these would definitely be near the top of the list of my favorites. I love these with a prime rib or good steak!Reply
Bowl Me Over
I hear you there! Potatoes are life! 😁 They will be delicious with steak Nicole!
Reply
michele
I love that you made these potatoes... they really do go with everything! and now that you pointed it out... I sure do have a lot of potatoes on my site! <3Reply
Bowl Me Over
And every one of them delicious! Your blog is amazing, thank you for letting me share this recipe Michele!
Reply
Sheila
I love how simple this recipe is! Perfect combination of flavors and love the tips for making them extra crispy, too!Reply
Bowl Me Over
Yum, yum, yum - so tasty! Thanks Sheila!
Reply
Lisa Hitzeman
These potatoes are right up my alley. They look absolutely amazing! They also sound so easy to make. I have some yukon golds in my pantry, so these are happening very soon at my house!Reply
Bowl Me Over
Wonderful! I know everyone will enjoy them!
Reply
MICHAELA KENKEL
These are positively FANTASTIC! One of my new favorite ways to eat potatoes -- and that's saying A LOT because we eat lots of them! Thanks for the great recipe!Reply
Bowl Me Over
You're so welcome Michaela! I'm glad you enjoyed this recipe!
Reply
5 from 21 votes (9 ratings without comment)