The ultimate crispy side dish--fingerlingsmashedpotatoes! Crispy outside, creamy inside – these adorable spuds are a flavor party with garlic, butter and parsley.
Preheat oven to 425F. Grease a baking sheet with olive oil.
Place the whole fingerling potatoes in a medium pot and cover with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over medium-high heat, then reduce the heat and simmer the potatoes for about 12-15 until they are fork-tender.
Drain them in a colander and let them cool for a few minutes until they are cool enough to handle.
Place the fingerling potatoes onto the prepared baking sheet, leaving some space between each potato. Use the bottom of a flat glass or a potato masher to gently press down on each potato until it's flattened to your desired thickness (about ½ to ¾ inch thick). The potatoes should hold their shape but have a rough, textured surface.
Meanwhile, in a small bowl, combine the melted butter with minced garlic. Brush this garlic butter mixture over the smashed potatoes, ensuring they are evenly coated. Sprinkle with salt.
Roast in the oven for 30 minutes, or until the potatoes are crispy and golden brown on the edges.
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