Description

These Crispy Smashed Fingerling Potatoes with Rosemary are a game-changing side dish that is deceptively simple to make. By boiling, smashing, and baking fingerling potatoes with fresh rosemary and garlic, you achieve a restaurant-quality result with shatteringly crisp edges and fluffy centers.

Ingredients

Scale

2 pounds (900g) fingerling potatoes
3 tablespoons (45ml) extra virgin olive oil
4–5 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1 teaspoon sea salt (plus more for boiling water)
½ teaspoon freshly cracked black pepper
Optional: red pepper flakes or grated Parmesan cheese

Instructions

Wash and scrub the potatoes thoroughly. Do not peel them. If potatoes are very large, cut them in half to ensure even cooking.
Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil. Add potatoes and simmer for 10-12 minutes until tender but not mushy. Drain well.
Preheat oven to 425°F (220°C). Line a standard 18×13 inch baking sheet with parchment paper.
In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, and pepper to create the seasoning oil.
Place each boiled potato on the prepared baking sheet. Using the bottom of a sturdy glass, press down firmly to flatten each potato to about ½ inch thick. Space them out so they are not touching.
Brush the tops of the smashed potatoes generously with the rosemary-garlic oil, ensuring it gets into the cracks.
Bake for 20-25 minutes until edges are golden brown and crispy. For extra crispiness, broil for the last 2 minutes, watching closely to prevent burning.
Remove from oven, let cool for a minute, and sprinkle with extra flaky sea salt if desired. Serve immediately.

Notes

Do not skip the parchment paper to avoid sticky potatoes. Boil potatoes until just fork-tender to prevent them from falling apart when smashed. Smash firmly to create more surface area for crisping. Use fresh rosemary for the best flavor. Do not crowd the pan; use two sheets if necessary to ensure roasting rather than steaming. These are best served fresh but can be stored in the fridge for up to 3 days. Reheat in an air fryer or toaster oven to restore crispiness.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: Approximately 4-6 po
Calories: 220
Sugar: 1
Sodium: 350
Fat: 9
Saturated Fat: 1
Carbohydrates: 32
Fiber: 3
Protein: 4

Keywords: smashed potatoes, fingerling potatoes, rosemary potatoes, crispy potatoes, side dish, easy dinner, gluten-free, vegan