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!
Chopped parsley or other fresh herbsoptional for garnish
Instructions
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.
Notes
Make ahead: 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.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.