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Crispy smashed fingerling potatoes sprinkled with chives on a copper baking sheet.
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4.80 from 5 votes

Crispy Smashed Fingerling Potatoes {Oven Roasted}

These oven roasted smashed fingerling potatoes are perfect for dinner, breakfast or anytime the craving for french fries hits! Super crispy on the outside, creamy on the inside, this smashed fingerling potatoes recipe makes the perfect side dish for any meal.
Prep Time5 minutes
Cook Time50 minutes
Additional Time0 minutes
Total Time55 minutes
Course: Side Dishes
Cuisine: American
Servings: 4 Servings
Calories: 298kcal
Author: Jessica

Equipment

Ingredients

  • 2 pounds fingerling potatoes
  • 4 tablespoons avocado oil or other high heat oil
  • 1 tablespoon salt
  • Flaky salt for seasoning to taste and fresh chives or parsley for garnish

Instructions

  • Place scrubbed and dried potatoes in a dutch oven or large stock pot and fill with water until covered by about 1 inch. Sprinkle in 1 tbsp of salt and bring pot to a boil.
  • Continue cooking until potatoes are just fork tender, about 15-20 minutes.
  • Drain the potatoes in a colander and let sit until they are cool enough to handle.
  • Spread out a large piece of parchment paper on the counter and use another piece of parchment or a flat bottom glass to gently smash the potatoes until they are about ⅓ to ½ inch thick, being careful not to crush them to the point of falling apart.
  • Let any remaining steam escape from the smashed potatoes for about 5 minutes.
  • Meanwhile, preheat the oven to 425 degrees and pour avocado oil directly onto the sheet pan. Place the pan inside the oven and let the oil heat up until it's shimmering.
  • Carefully remove the pan with the hot oil from the oven and place on a heat safe surface. Using a spatula, carefully transfer the cooled, smashed potatoes from the parchment to the baking sheet. You may need to use two sheets depending on how many potatoes you have. Do not overcrowd or they will not reach maximum crispiness!
  • Return the baking sheet back to the oven and roast the potatoes for 25-30 minutes, flipping halfway through, until golden brown and crispy.
  • Sprinkle them with flaky salt and plenty of fresh chives and serve hot.

Notes

Be sure to let the steam escape from the potatoes after you smash them to make them super crispy.
Cooking times may vary 5-10 minutes depending on the size of potatoes, your oven and baking sheets. Look for golden brown color and crispy edges.

Nutrition

Serving: 1g | Calories: 298kcal | Carbohydrates: 40g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1758mg | Potassium: 955mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 45mg | Calcium: 28mg | Iron: 2mg