Super Crispy Smashed Fingerling Potatoes
These potatoes are wicked simple and get crispy on the edges while staying creamy in the center. The rosemary garlic butter takes them from basic to something you’d actually want to make again.
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Ingredients
Ingredients (~8 servings)
- ~2 lbs fingerling potatoes or baby potatoes
- Kosher salt and black pepper to taste
- 1/4 cup olive oil plus more as needed
- 2 tsp garlic powder
- 2 tsp onion powder
- 3/4 tsp paprika
- 1/2 tsp cayenne or to taste
- 1/4 cup unsalted butter
- 1 1/2 Tbsp minced garlic about 6 large cloves
- 1 Tbsp minced fresh rosemary
- Flaky salt for serving optional
Instructions
- Boil 2 lbs potatoes covered with salted water over medium-high heat for 15-18 minutes until fork tender.
- Drain in colander and let sit 5-10 minutes until completely dry.
- Preheat oven to 450F and grease a sheet pan with olive oil.
- Spread dried potatoes on sheet pan and drizzle with 1/4 cup olive oil.
- Sprinkle garlic powder, onion powder, paprika, and cayenne over potatoes and toss until coated.
- Smash each potato to about 1/2-inch thick using a flat-bottomed glass, spacing them 1/2 to 1 inch apart.
- Bake for 20 minutes, flipping halfway through.
- While baking, microwave butter, minced garlic, and rosemary together for 30 seconds until melted.
- Remove sheet pan and spoon garlic butter evenly over each potato.
- Bake another 5-10 minutes until garlic is fragrant and bottoms are crispy.
- Transfer to serving platter and sprinkle with flaky salt.
Notes
Coat the bottom of your glass with cooking spray or olive oil if potatoes stick when smashing.
Tried this recipe?Leave a comment below & let me know!