Smashed Fingerling Potatoes

smashed fingerling topped with melted cheese and diced parsley potatoes on a baking sheet.

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You'll love these crispy smashed fingerling potatoes for a tasty and easy side dish. These oven-roasted potatoes skip the stovetop boiling method to make your life easier.

Prep Time5

Cook Time45

Total Time50

Course: Appetizer, Side Dish

Cuisine: American

Keyword: garlic butter smashed potatoes, no boil smashed potatoes, roasted fingerling potatoes

Servings:

Author: Sarah Cook

Equipment

Mixing bowl
Baking sheet
Potato masher (or heavy glass)

Ingredients

1 lb fingerling potatoes
2 tbsp olive oil {divided}
1/2 tsp kosher salt
2 tbsp salted butter
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried parsley
1/4 tsp smoked paprika
shredded Parmesan cheese {broken apart}
1/8 tsp ground black pepper

Instructions

Preheat oven to 400˚F.
Scrub the outside of potatoes, and dry off with a clean kitchen towel.
1 lb fingerling potatoes
In a medium-sized bowl, toss the potatoes with 1 tbsp of olive oil and kosher salt.
1/2 tsp kosher salt
Place the potatoes on a rimmed baking sheet and bake at 400˚F for about 20 minutes, or until a sharp knife pierces easily into the skin of the potato.
Remove the pan from the oven and let it sit for 5 minutes.
Increase the oven temp to 425˚F.
In a small mixing bowl combine melted butter, 1 tbsp olive oil, garlic powder, onion powder, parsley, and smoked paprika.
2 tbsp salted butter, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried parsley, 1/4 tsp smoked paprika
Use the bottom of a heavy glass/mug or a potato masher to gently smash the potatoes to ~1/2 inch thick.
Drizzle the garlic herb butter mixture over each individual potato. Pro tip: start with the bigger potatoes to make sure they get enough of the butter sauce.
Bake for 20 minutes and then sprinkle each potato with shredded parmesan and ground black pepper. Pro tip: if the shredded parmesan is in larger pieces, break it apart while you're sprinkling it on the potatoes.
shredded Parmesan cheese, 1/8 tsp ground black pepper
Bake for an additional 5-10 minutes.

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