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.
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.
Did you make this recipe?Let me know how you liked it below!