These smashed fingerling potatoes have a crispy oven baked exterior with a creamy texture inside. They are the best potatoes for an easy side dish that goes with just about anything. Skip the french fries and try these delicious potatoes instead!
Some recipes call for parboiling the potatoes, but I prefer the double baking method for maximum crispiness. The baked potatoes have a better texture than boiled potatoes. The inside is fluffier, and the outside gets crispier since there is no excess moisture from boiling. Also no boiling means less dishes!
This dish works equally well for a weekday dinner and for a holiday side dish. Even the picky eaters will love these potatoes! This recipe is also perfect for Jewish holiday celebrations since it's dairy-free and fits a kosher meat menu. Smashed potatoes are one of my favorite dishes to make during Passover.
This recipe was originally published on April 16, 2015. It has been updated with more helpful information and additional photos.
Why You'll Love This Recipe
- Simple recipe - only three ingredients.
- This side dish works with chicken, beef, lamb, or fish.
- You can double or triple the recipe easily for a dinner party or large crowd.
- Can be made ahead of time.
- Dairy free and kosher.
- Perfect for Passover.
Dana’s note: These crispy smashed potatoes are so good, they’re award winning - literally. They won the best recipe award for appetizers for the Melissa's Produce holiday recipe competition. For the contest, I topped the smashed potatoes with a drizzle of pesto sauce.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.Jump to Recipe
This recipe is super simple! Just a few ingredients are needed to make these crispy smashed fingerling potatoes.
- Mini potatoes - You can use any mini potato variety here. I used Russian Banana fingerling potatoes, each about 2 ½ inches long with a small diameter. Smaller potatoes like baby Yukon gold potatoes, also called yellow potatoes or pee wee potatoes, work well too.
- Optional ingredients - I keep these crispy potatoes simple, but you can add extra ingredients to your liking. Try garnishing with fresh herbs, like fresh parsley, thyme, rosemary, or chives. Or bake with extra seasonings like garlic powder, fresh garlic, or parmesan cheese. You also can choose to top with sour cream or a drizzle of pesto sauce.
Step by Step Photos
See the recipe card below for complete directions.Jump to Recipe
STEP ONE: PREP. Preheat oven to 375°F. Wash and dry potatoes, and poke them with a fork.
STEP TWO: BAKE. Bake potatoes for about 35 minutes until fork tender.
STEP THREE: SMASH. Smash potatoes with a glass, brush with oil, and sprinkle with salt.
STEP FOUR: BROIL. Add potatoes back to the oven under the broiler for about 5 minutes until golden brown with crispy edges.
STEP FIVE: SERVE. Sprinkle with remaining salt and optional chopped parsley. Serve immediately.
- Just prior to smashing, score (make a shallow slight cut) on the top of the potato lengthwise for more even smashing.
- Skip peeling the potatoes. It’s not necessary with these smaller potatoes.
- Double baking works better than parboiling for these crispy smashed potatoes.
Make Ahead Instructions
These potatoes can be baked and smashed earlier on the serving day. Let cool, place on the baking sheet, cover, and park in the refrigerator. An hour before serving, take the potatoes out, and let them rest on the counter. Remove cover and place under the broiler just before serving time.
Storage and Reheating
How to store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
How to reheat: For the crispiest results, reheat the potatoes under the broiler or in a toaster oven.
What to serve with crispy smashed fingerling potatoes
- Apple Pan's Hickory Burger Copycat Recipe
- Italian Chicken with Lemon, Olives, and Herbs
- Foil Roasted Salmon with Fennel and Orange
More potato recipes
- Homestyle Crispy Potatoes
- Grandma's Potato Latke Recipe
- Aunt Rose's Potato Salad
- Flourless Potato Latke Muffins for Passover
Frequently Asked Questions
No, you don’t have to peel the potatoes for these crispy smashed potatoes. The thin skins on these potatoes make them perfect for eating whole.
No. I prefer to bake the potatoes first before smashing, then crisping under the broiler. This method yields a crispier outer layer with a tender center.
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Crispy Smashed Fingerling Potatoes￼
- Heavy glass or jar
- 20 fingerling potatoes I used Russian Banana fingerling potatoes, each about 2½ inches long with a small diameter.
- ½ teaspoon kosher salt divided (or more to taste)
- 2 teaspoons olive oil
- Chopped parsley or other fresh herbs optional for garnish
- Preheat oven to 375° F. Put one oven rack on the second level from the top and another rack just below the middle. Wash and dry small potatoes, and poke them once with a fork so they don't explode in the oven. No need to peel these tiny potatoes with thin skin. Place potatoes on a rimmed baking sheet (Do not use parchment paper - it burns).
- Bake on the lower rack in the preheated oven for 30-45 minutes or until fork tender. About halfway through cooking, give the pan a few brisk shakes so that the potatoes rotate around.The total time depends on the size of your potatoes and the particulars of your oven.
- Remove from oven, and let potatoes sit a few minutes until they are cool enough to handle. Move the potatoes to a large cutting board. Smash each potato with a flat object like a sturdy glass bottom or metal pastry scraper. You can also use the heel of your hand. Potatoes should be about ¼ inch thick. Optional: just prior to smashing, score (make a shallow, slight cut) on the top of the potato lengthwise for more even smashing.
- Lightly brush oil on the sheet pan. Place potatoes back on the baking sheet in a single layer. Sprinkle potatoes with half the salt and brush potatoes with olive oil until lightly coated. Place potatoes on the higher rack under the broiler for about 4 ½ to 6 minutes, or until the tops are crispy and dark golden brown. Watch carefully because food burns quickly under the broiler. Remove from the oven.
- Sprinkle with remaining salt to taste and optional chopped parsley. Serve immediately.
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