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)
Boil the Potatoes Until Fork Tender
Put the 2 lbs of potatoes in a large pot and cover with water by at least 1 inch. Season the water generously with salt.
Set over medium-high heat and bring to a rolling boil. Boil for ~15-18 minutes until fork tender.
Once done, drain in a colander and let sit for ~5-10 minutes, giving the colander a shake halfway through. You want them completely dry before the next step.
Season and Smash the Potatoes
Meanwhile, preheat your oven to 450F and grease a sheet pan with olive oil.
Spread the dried potatoes on the sheet pan and drizzle with the 1/4 cup olive oil. Sprinkle the 2 tsp garlic powder, 2 tsp onion powder, 3/4 tsp paprika, and 1/2 tsp cayenne over the top.
Toss with your hands or a wooden spoon until well-coated.
Using a flat-bottomed glass or ramekin, gently smash each potato until about 1/2-inch thick. If they stick, coat the bottom of your glass with cooking spray or olive oil.
Spread the smashed potatoes so they’re about 1/2 to 1 inch apart on the sheet pan.
Bake and Make the Garlic Butter
Put the sheet pan in the oven and bake for 20 minutes, flipping halfway through. You’re looking for crispy edges and tender centers.
While they bake, add the 1/4 cup butter, 1 1/2 Tbsp minced garlic, and 1 Tbsp rosemary to a microwave-safe bowl. Microwave for ~30 seconds until the butter melts completely.
You could also melt this in a small saucepan over medium-low heat if you prefer.
Finish with Garlic Butter
After the first 20 minutes, remove the sheet pan and spoon the garlic butter evenly over each potato.
Bake for another ~5-10 minutes until the garlic is fragrant and the bottoms are very crispy.
Transfer to a serving platter and sprinkle with flaky salt if you want. The contrast between the crispy edges and creamy centers is what makes these work.
Super Crispy Smashed Fingerling Potatoes
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
- Place 2 lbs fingerling potatoes in a large pot and cover with water by 1 inch. Season water generously with salt.
- Bring to a rolling boil over medium-high heat and boil for 15-18 minutes until fork tender.
- Drain potatoes in a colander and let sit 5-10 minutes until completely dry, shaking halfway through.
- Meanwhile, preheat oven to 450F and grease a sheet pan with olive oil.
- Spread dried potatoes on the sheet pan and drizzle with 1/4 cup olive oil.
- Sprinkle 2 tsp garlic powder, 2 tsp onion powder, 3/4 tsp paprika, and 1/2 tsp cayenne over potatoes and toss until well-coated.
- Using a flat-bottomed glass, gently smash each potato until about 1/2-inch thick.
- Spread smashed potatoes 1/2 to 1 inch apart on the sheet pan.
- Bake for 20 minutes, flipping halfway through.
- While potatoes bake, combine 1/4 cup butter, 1 1/2 Tbsp minced garlic, and 1 Tbsp minced rosemary in a microwave-safe bowl and microwave for 30 seconds until butter melts.
- After 20 minutes, remove sheet pan and spoon garlic butter evenly over each potato.
- Bake for another 5-10 minutes until garlic is fragrant and bottoms are very crispy.
- Transfer to a serving platter and sprinkle with flaky salt if desired.
