Smashed Fingerling Potatoes
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These scrumptious spuds are the perfect side dish! Smashing these fingerling potatoes creates perfectly crisp edges while maintaining a super tender potato. This dish is so versatile, and you can make it your own by switching up the fresh herbs.
1 1/2 pounds of small fingerling potatoes
5 tablespoons of extra virgin olive oil
3-4 garlic cloves, smashed
8-10 sprigs of fresh thyme
2-3 tablespoons of fresh chives, chopped
Freshly ground black pepper and salt to taste
1. Preheat the oven to 450. Rinse and scrub the potatoes under running water. Leave the skin on. Place the potatoes into a large pot of cold salted water. Make sure that all of the potatoes are submerged by at least 2 inches of water.
2. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes or until a sharp knife can easily pierce through them. Drain and place the potatoes back in the hot pot (off of the stove) for a few minutes in order for them to dry out.
3. Add 3-4 cloves of smashed garlic along with 2 tablespoons of olive oil and gently swirl them around until the potatoes are well coated. Allow to cool down in the pot for about 10 minutes.
4. Drizzle 1 tablespoon of olive oil over a large rimmed sheet pan. Transfer the potatoes, garlic, and oil from the pot to the sheet pan. Space the potatoes out evenly.
5. Use a potato masher or a fork to lightly smash each potato to about 1/2 inch thick. Add a few sprigs of thyme to each smashed potato and season with salt and pepper to taste. Drizzle the remaining 2 tablespoons of olive oil over the top of the potatoes.
6. Bake the potatoes for about 20-25 minutes, turning them over at the halfway mark. When turning them over, carefully remove the crushed garlic. Once they are golden brown, remove them from the oven and sprinkle generously with chives.
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