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    The Best, Crispy Smashed Fingerling Potatoes

    January 18, 2021 by Suzie J. 2 Comments

    Jump to Recipe Print Recipe

    These are the best crispy, smashed fingerling potatoes ever! Even better yet, they are super easy to make! These crispy, smashed fingerling potatoes are the perfect side dish for any meal. They are naturally vegan, gluten-free, and great for anyone on Whole 30.

    Crispy Smashed fingerling Potatoes in a bowl with serving spoon sprinkled with chivesthis …
    Contents hide
    1 How to make these Crispy Smashed Fingerling Potatoes (tips + tricks):
    2 When to serve these potatoes
    3 How to reheat and store
    4 📖 Recipe

    How to make these Crispy Smashed Fingerling Potatoes (tips + tricks):

    #1 - Pick the right potatoes

    After much trial and error, I have found that the best potatoes for this dish are the small, yellow fingerlings. Yellow, not purple, not red. The texture of the yellow potatoes is lighter and more buttery than the purple. Using yellow will ensure the texture is crispy on the outside and soft and fluffy on the inside.

    #2 - Parboil the potatoes with baking soda and salt

    You will need to parboil the potatoes in water with baking soda until they are cooked through. Tender but not breaking apart.

    Potatoes boiling in water with salt and baking soda.

    #3 - Drain the potatoes and allow them to dry.

    Soggy and wet potatoes will make soggy, not crispy, potatoes. Drying the potatoes before smashing and baking ensures the potato exterior will be crispy, not soggy or chewy.

    To dry the potatoes: drain the potatoes in a colander, then place the hot potatoes back in the dry pot they were just cooked in. This will allow the potatoes to dry quickly.

    #4 - Smash the potatoes

    Use a meat tenderizer (affiliate link) or a flat-bottomed drinking glass to smash the potatoes ½" thick.

    Smashing a parboiled potato to make some crispy smashed potatoes.

    #5 - Preheat your baking sheet with oil

    This part is KEY!! The potatoes will start to crisp right away if you preheat your pan and your oil. Cold oil will produce an oily potato. Hot oil will produce a potato with a crispy exterior.

    Crispy Smashed Potatoes after being done cooking in the oven on a baking sheet.

    #6 - Season the potatoes right after they come out of the oven.

    These crispy, hot potatoes love to soak up seasonings fresh from the oven. Sprinkle with some finishing salt and fresh cracked pepper. For more flavor, sprinkle them with chopped fresh rosemary or chopped chives.

    Smashed Potatoes served in a black bowl with chives.

    When to serve these potatoes

    These potatoes are a delicious alternative to hash browns. Or serve this alongside roasted chicken or flat iron steak with a simple salad for a simple but delicious dinner.

    How to reheat and store

    These potatoes will last up to 3 days covered in the fridge. To reheat them, place them in the toaster oven or oven at 400F for 10 minutes or until heated through.

    📖 Recipe

    Crispy Smashed Potatoes

    Crispy Smashed Fingerling Potatoes

    Easy and Impressive side dish your friends and family will love.
    5 from 9 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegan
    Keyword: Delicious side dishes, Potatoes, Whole 30
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    Calories: 181kcal

    Ingredients

    • 1 Pound Yellow Fingerling Potatoes
    • 3 tablespoon Sunflower Oil
    • 1 teaspoon Baking Soda
    • 3 teaspoon Salt divided (for boiling potatoes and seasoning)
    • Black Pepper to taste
    • 2 tablespoon Chives or herbs of choice - chopped
    Prevent your screen from going dark

    Instructions

    To boil the potatoes:

    • Wash potatoes and add to a 8 quart sauce pot with baking soda and 2 teaspoon of salt.
    • Bring to a boil and boil for 10 minutes or until the potatoes are easily pierced with a fork but not falling apart.
    • Drain potatoes in a colander, then, place potatoes back into the pot (dry) they cooked in. (this allows the potatoes to dry quickly)
    • Preheat the oven to 450F. Add the oil to a baking sheet and allow the oil and baking sheet to heat up while the oven is heating.

    Smash and Bake the Potatoes

    • Using a meat tenderizer or a flat bottomed drinking glass, gently smash each potato about ½ inch thick.
    • When the oven is ready, using pot holders, remove the baking sheet from the oven (be careful-it's hot!) Place the smashed potatoes in a single layer on the hot baking sheet.
    • Cook for 10 minutes. Remove from oven and flip potatoes to crisp the other side. Cook anther 10 minutes or until crispy. (Ovens vary, so be sure to check the potatoes after about 5 minutes when crisping the second side.)
    • When potatoes are ready, remove from oven, sprinkle with salt, pepper and fresh herbs, if desired. Serve and enjoy!

    Nutrition

    Serving: 8potatoes | Calories: 181kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 2025mg | Potassium: 477mg | Fiber: 2g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 23mg | Calcium: 14mg | Iron: 1mg
    Tried this recipe?Mention @thevirtualcaterer or tag #thevirtualcaterer. Leave a comment with a rating below to let other readers know how this recipe worked for you!
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    Reader Interactions

    Comments

    1. Greg sevilla

      January 18, 2021 at 7:37 pm

      5 stars
      These are the perfect crispness !

      Reply
      • Suzie J.

        January 23, 2021 at 9:24 am

        I'm glad you like them! Thank you for your comment and your rating. 🙂

        Reply

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    Nice to meet you!

    I'm Suzie, a former restaurant owner and caterer. A few of my favorite things include: traveling, hiking, enjoying quality time with friends and family, and of course FOOD.

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