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Smashed Fingerling Potatoes

Smashed Fingerling Potatoes

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  • 3 pounds red-skinned fingerling or baby red-skinned potatoes, unpeeled, cut into 1-inch pieces
  • 1/2 cup Béarnaise Butter (click for recipe)
  • 1/2 cup (or more) warm whole milk
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh Italian parsley

Recipe Preparation

  • Place potatoes in large pot. Add enough water to pot to cover potatoes by 1 inch. Bring to boil; cook potatoes until tender, about 15 minutes. Drain and return potatoes to pot.

  • Add Béarnaise Butter to potatoes. Using potato masher, coarsely mash potatoes. Add 1/2 cup milk; stir to blend. Add more milk by tablespoonfuls as needed if dry. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving, adding more warm milk by tablespoonfuls as needed if dry.) Transfer to bowl, sprinkle with tarragon and parsley, and serve.

Recipe by Nancy Oakes, Bruce AidellsReviews Section

Grilled Smashed Potatoes Recipe

When cooking a main dish over indirect heat, I'm often left in a quandary over what to do for a side. With half the grill taken and the lid needing to stay closed, I find myself left with two options—make a side off the grill or find something that can be grilled in the few minutes after the main is done and before it gets cold. The later scenario isn't always an easy one to tackle, leaving quick-grilling foods like asparagus and summer squash over used, but I've found with these smashed potatoes, a combo cooking off and on the grill can be a great way to go.

While I had a planked pork tenderloin going on the grill, I boiled a pot of small potatoes until tender. Once cooled enough to handle, I gave them a light smash following by a brush of olive oil and sprinkling of salt, pepper, and rosemary. When the pork was done and set to rest, the potatoes went on the grill, and over direct heat, got a nice crisp crust in just about five minutes per side, finishing at the exact right time the meat was ready to slice.

Just because these were pretty quick and simple to put together, didn't make them any less impressive. The crackling of the skin was a great contrast to the creamy innards, with the rosemary adding a nice fragrance and flavor. The best was when a nice piece of charred potato skin was mixed in, giving a hint of grill that made these such a nice use of the remaining heat that may have otherwise gone unused.

Smashed Fingerling Potatoes

I love to be at the grocery store and be inspired by what I see. My local Whole Foods Market got some really nice looking fingerling potatoes in last week. They had 3 different varieties that all looked in peak condition. And they were on sale, so just had to bring some home. With Thanksgiving getting closer I have been looking to post more about different ways to serve potato with your holiday bird. With these fingerlings I wasn't thinking mashed potatoes, more like smashed potatoes!

Different Varieties of Fingerling Potatoes

Here are the three different types of fingerlings I got at Whole Foods. They were grown by Klamath Basin Fresh Organics, which is a co-op of 17 shareholders, growing potatoes in the Klamath Basin of northern California and southern Oregon. This is a beautiful region of the country that was fortunate to visit 10 years ago. It's a great place for growing potatoes. All there potatoes are organic.

Russian Banana
This is the fingerling potato that you probably see most often and no wonder these are delicious! They have a buttery flavor with a light colored skin, much like a Yukon Gold. They are an heirloom variety grown by Russian settlers.

Ruby Crescent
This was the first time I have seen a fingerling quite this color. It is brown but with some pink hue in it. It's really a pretty potato. It has a sweeter more earthy flavor than the Russian Banana, making it a nice compliment to it.

This fingerling was a deep red color, almost a little purple. The inside of this potato was the same color as the skin. The color is retained when cooked, making for an excellent presentation.

Making this potato dish is a two part cooking process. First you boil the potatoes. Second you smash them and fry them in a bit of oil or better yet bacon fat! This second part gives the potatoes a crispy outside that just add another textural element. I am not claiming it makes them healthier just tastier! They still can be served with gravy and your Thanksgiving turkey. Or they are great as a side any time of year with some ketchup.

Tips on Making Smashed Potatoes

  • Make use of small potatoes. You can use a variety of potatoes this recipe, but if you want to get a crispier exterior, choose the smaller ones instead. Fingerling potatoes, red potatoes, and Yukon gold are great sizes for smashed potatoes. If you can find the tiny potatoes (Fresh Market and Trader Joe’s often carry them), they will work also!
  • Let the potatoes sit for a bit after smashing. The potatoes will release steam immediately after being smashed. Let them “sit a bit” to dry out for a crisper exterior.
  • Consider olive oil your best friend. Before smashing the potatoes on the baking sheet, baste or spray them with extra virgin olive oil. And don’t forget to drizzle some on top of the potatoes once you’re done smashing them.

What is the difference between mashed potatoes and smashed potatoes?

Mashed potatoes are potatoes that are peeled and simmered in boiling water and “mashed” with a potato masher or hand blender. They have a fluffy, smooth consistency. On the other hand, smashed potatoes are boiled to tender, cooled, and then smashed flat with skins intact. They look more like a small potato pancake.

What to Serve with Smashed Potatoes

This recipe for smashed potatoes can be used for an appetizer or as a side dish. If served as an appetizer, make sure to offer small bowls of ketchup, sour cream or other “dipping sauce.” I usually make smashed potatoes to serve with this steak or our favorite baked chicken!

If you like this recipe, please leave comments below. As always, thanks so much for stopping by. Be blessed, and stay savvy.

This recipe was originally published on January 16, 2020. It was updated with new photos, recipe notes, and recipe refinements on April 20, 2021.

Crispy, buttery, and crispy Garlic Smashed Air Fryer potatoes with a delicious parmesan cheese topping. Serve these potatoes with burgers, grilled chicken, baked salmon, or your other favorite main dishes.

GUYS! I finally got an air fryer! Like most things in life (I'm looking at you, settling down, getting my career act together, liking potatoes, and almost any technological innovation), I figure it's better late to the party than never.

And once I'm finally there, I go into overdrive making up for all my lost time and fully embracing all my "oh, so this is why people have been raving about this!" moments.

And not only did I just get an air fryer, but I got the Ninja Foodi Tendercrisp: an air fryer and pressure cooker in one.

That's right. If you're looking for me, you're going to need to come with either a million in cash or an armload of dark chocolate to get me out of this kitchen. Otherwise, I have over 4 years of cooking devices to catch up on.

And catching up I've been doing with this air fryer roast potatoes recipe. After a quick run through the pressure cooker, I smashed the tender potatoes and fried them in the air fryer to create a crispy and crunchy smashed potato treat.

A treat so satisfying and addictive that it belied how easy they were to make and how much healthier they were than their deep-fried cousins. (Side note: if you don't have a pressure cooker or Instapot, this recipe is still for you! I include directions on how to boil the potatoes for the same end result).

And so, with every subsequent batch, I'll be checking off the boxes of catching up on air-frying, pressure cooking, and enjoying potatoes. Meaning, that hopefully someday soon I'll emerge from the kitchen without the aid of piles of cash or chocolate, but of course, I'll come out for that, too.

Here at Mae's Menu, we have a variety of readers: those who are more experienced in the kitchen and want to zip straight through to the recipe and those who want to learn more about the dish, potential substitutions, and more.

To skip straight to the recipe, just click "Jump to Recipe" at the top left of this post. To browse the post quickly, just click the headings in the table of contents below.

Table of contents

These crispy air fryer baby potatoes are.

  • Crunchy
  • Garlicky
  • Cheesy
  • Buttery

They're a perfect gluten-free side dish to take any meal to the next level!


  • Baby golden potatoes
  • Extra virgin olive oil
  • Butter
  • Garlic
  • Grated parmesan cheese
  • Salt
  • Crushed red pepper or fresh rosemary (optional)


  • Baby red potatoes - these won't hold together as well when smashed, but they will still have great flavor
  • Oil - avocado oil can substitute for the olive oil
  • Cheese - shredded parmesan cheese or other types of shredded or grated hard cheese (asiago, romano, etc.) can work in place of the grated parmesan cheese
  • Butter - ghee or clarified butter can work in place of the unsalted butter, as can vegan butter

How to make these air fryer smashed potatoes:

  1. Boil the potatoes in the pressure cooker or on the stovetop (see directions below)
  2. Drain the potatoes and let cool briefly.
  3. Spread half of the olive oil on a large baking sheet. Please the potatoes on top.
  4. Using the bottom of a drinking cup, smash the potatoes until flattened to ¼-inch thick.
  5. Season the potatoes with salt and turn the potatoes in the oil until covered.
  6. Gently place the potatoes in the air fryer. Air fry for 14 minutes, turning the potatoes halfway through the cooking timeif cooking in an air fryer basket.
  7. During the last 4-5 minutes of air frying: saute garlic in the remaining oil and butter mixture until golden brown.
  8. Gently move the air-fried potatoes to a mixing bowl. Pour the garlic oil over the potatoes and very gently turn in the oil until covered.
  9. Sprinkle grated parmesan cheese over the potatoes and serve hot!

Recipe pro-tips:

  • Salt the potato boiling water - this imparts a great flavor into the interior of the potatoes
  • Season both sides of the potatoes - salt makes the flavor of these potatoes shine. Salt both sides of the potatoes as you flip them in olive oil.
  • Smashing the potatoes - I recommend using the bottom of a drinking glass to easily smash the potatoes. You can also smash them with a large fork, however.
  • Gently turn the potatoes - these potatoes are cooked the easiest in an air fryer fitted with a rack. You can also cook them in a basket, though you will need to gently turn throughout cooking and/or cook in batches so they cook evenly and crisp up the best.

How to boil the potatoes:

  • In a pressure cooker or Instant Pot: add the potatoes to the cooking pot the pressure cooker. Add cold water to cover and add 1 teaspoon salt. Lock in the pressure cooker lid and pressure cook on high for 8 minutes. Quick-release the pressure and your potatoes are ready for the next step.
  • On the stovetop: add the potatoes to a saucepan or dutch oven and cover with 1-inch cold water. Add 1 teaspoon salt and bring to a boil over high heat then reduce the heat to medium-high and boil for 20-21 minutes, or until the potatoes can be pierced with a fork but still hold their shape.

How to saute garlic without burning it:

Garlic can go from golden brown to burnt very quickly, so it's important to watch the temperature of your oil and butter when sauteing it.

Start the oil on low to medium-low heat and inch the heat up if needed. Stir the garlic non-stop as you cook it. As soon as the garlic starts to turn golden remove the pan from the heat, continuing to stir it until it stops cooking.

Dietary adaptations:

  • Dairy-free: to make this recipe dairy-free, substitute vegan butter or ghee and vegan parmesan cheese for the dairy butter and parmesan cheese.
  • Vegan: substitute vegan butter or additional olive oil and vegan parmesan cheese for the dairy butter and parmesan cheese.

How to bake these smashed potatoes:

Don't have an air fryer? No problem. You can easily bake these crispy smashed potatoes.

Just smash and season your potatoes and directed and bake them at 425 for 19-22 minutes, flipping halfway through, or until the potatoes are golden brown and crispy around the edges. Continue with the rest of the recipe as directed.

Serving suggestions:

These potatoes are so versatile! I love serving them as an appetizer or as a side dish with any of the below dishes and more:

  • Burgers
  • Grilled steak
  • Sloppy Joes
  • A large green salad
  • Broiled salmon

Dipping sauces:

These garlic smashed potatoes are delish on their own, but you can also serve them with your favorite dips. Here are some of my recommendations:

  • Ranch
  • Creamy parmesan dressing
  • Pesto
  • Pine nut hummus
  • Marinara sauce

Customizing air fryer potatoes:

In the recipe, I recommend red pepper flakes or fresh rosemary as a topping. You can make these potatoes your own by seasoning them with any of your other favorite seasonings, though. Fresh thyme, dried basil, or minced chives are all delicious.

Storage directions:

  • Refrigeration - these potatoes last covered in the refrigerator for up to 5 days.
  • Freezing - leftover potatoes do not freeze well.
  • Reheating - for best results, reheat the potatoes in an air fryer at 375 for 3-5 minutes or in the oven at 375 degrees for 5-8 minutes, or until heated through and crispy.

Tools needed to make this recipe:

Other delicious air fryer recipes to check out:

Other tasty potato recipes you'll love:

If you make and like this recipe, please review and rate it 5-stars at the top of the recipe card. This helps other people to find the recipes and helps this reader-supported publication, too!

Thank you so much for your feedback and support of Mae's Menu!

  1. Boil a pot of salted water. Add potatoes and cook until the potatoes are easily pierced with a fork. Drain and set aside.
  2. Preheat oven to 450F. Drizzle olive oil over a large baking sheet. Place potatoes on the baking sheet. Gently press down on each potato with a potato masher or fork to flatten. Rotate half way and press down on potato again. Drizzle each potato generously with olive oil. Brush on a bit of pesto or sprinkle with spices and salt.
  3. Bake for 20 to 25 minutes, or until potatoes are nicely browned and crispy.

Did you make this recipe?

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posted by Haley on October 18, 2012

6 Comments on &ldquoCrispy Smashed Potatoes Recipe&rdquo

We love potatoes here too! Like the sound of these – will have to try them soon!

Tried these last night, and both my husband and I loved them! We simply sprinkled some dried thyme on ours, in addition to plenty of salt. Great new take on potatoes!

Hi Haley,
What a wonderful pics of Crispy Smashed Potatoes you have here.
Perhaps you’re interested to submit your food photos on a food photography site that has tagline “Food Photography that will make you hungry” :)
It’s free to submit, free to join, and a lot of members can enjoy your creation!

I made these Tonight and I only made 4 since I cook for one. Omg these are the best potatoes ever and I’m a biggg potato fan. I text my daughter to share the recipe with her. Thanks so much for sharing.

Leave a Reply Cancel reply

Hi, I’m Haley!

I'm here to show you that cheap cooking can be really, really good. You can eat well and on a budget - I do it all the time!

Smashed Potatoes

This post brought to you by Pompeian Olive Oil // There are perfect pairings in the world, cheese & crackers, peanut butter & jelly, potatoes & butter… Well, in my world I like to stretch the bounds of reason and try new things. I’m not afraid, and I’m always on the lookout for a new perfect pairing. My new discovery… Swapping my butter for olive oil when serving potatoes. Yes, I know it’s not a new thing, but for some it might be. You know who you are… Those of you who are stuck in your meat and potato rut. I’m here to save the day and give you a little heart healthy advice. Swap your butter for olive oil when it comes to roasted smashed potatoes… You’ll thank me!!

This recipe is one of my family favorites! It’s such a simple side dish, and yet it packs a good punch when served with your favorite grilled meat. I like to use either fingerling potatoes or small red potatoes for this dish. Their flesh is thin and the golden potato center is buttery and smooth. Paired with a good flavorful Extra Virgin Olive Oil like Pompeian’s Extra Virgin Olive Oil and some fresh chopped chives, the taste is divine.

  • 20 small red or fingerling potatoes
  • Pompeian Extra Virgin Olive Oil
  • Salt & Pepper
  • 2 table spoons of chopped chives
  1. In a medium sauce pot, place your potatoes in cool water and place over high heat to partially boil the potatoes. Cook over high heat for 10-15 until you can pierce the potato with a knife. Make sure you don’t over cook the potatoes.
  2. Remove potatoes from the heat and drain.
  3. Preheat oven to 450 degrees and place your baking sheet with 3 tablespoons of extra virgin olive oil into the oven to preheat.
  4. Once the oven and pan are up to temperature, remove from the oven and immediately place your potatoes onto the hot pan.
  5. Using a potato masher, gently smash the potatoes.
  6. Drizzle with more olive oil and season generously with salt & pepper.
  7. Place in the oven and bake for 15 minutes until the potatoes start to crisp.
  8. Remove from oven and garnish with chopped chives. Serve immediately.

Now all your family and friends are going to fall in love with your potato prowess! The crispy edges of these smashed potatoes will invite them in and the flavor of the olive oil with the chives will remind them of home. Serve with your favorite grilled meat and you will for sure be a hit!!

Disclaimer // This post is sponsored by Pompeian Olive Oil. I did receive product and payment for this post. However, all thoughts, ideas and opinions are my very own. Rest assured, I will never promote a company or product that I don’t use or believe in!

  • 4 pounds small red or Yukon gold potatoes
  • Kosher salt
  • 1 cup vegetable oil (see note)
  • Freshly ground black pepper
  • 1/4 cup sliced chives, parsley, or tarragon (optional)

Place potatoes in a large pot and cover with cold water. Season heavily with salt. Bring to a boil over high heat and cook until potatoes are completely tender, about 10 minutes after a boil is achieved (poke a potato with a sharp knife or cake tester to test for doneness).Drain in a colander set in the sink and let rest for 10 minutes to dry and cool slightly.

Working one potato at a time, place potato on cutting board and smash firmly with the bottom of a heavy skillet to a thickness of about 1/2-inch thick. Transfer to a large plate or tray as you work.

Heat 1/2 cup oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add as many potatoes as will fit in a single layer. Cook, shaking pan occasionally, until bottom side is deep golden brown, about 6 minutes. Carefully flip with a thin metal spatula and cook until second side is golden brown and crisp, about five minutes longer. Transfer to a paper towel-lined plate and allow to drain.

Continue cooking potatoes in batches, adding more oil or fat as necessary, until all potatoes are cooked. Potatoes can then be left aside until ready to serve.

To serve, adjust oven racks to upper- and lower-middle positions and preheat oven to 400°F. Spread potatoes over to large rimmed baking sheets. Transfer to oven and cook until heated through, about 6 minutes. Transfer to a large bowl, season to taste with salt and pepper, add herbs (if using), toss to distribute, transfer to a serving platter, and serve.

Smashed Pea Roasted Fingerling Potatoes

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 50-55 minutes
  • Yield: Serves 4 1 x

Smashed pea roasted fingerling potatoes are a spring side that takes advantage of convenient frozen peas, lemon juice and fresh herbs to enhance golden brown potatoes.


For potatoes

2 pounds fingerling potatoes, halved lengthwise

For smashed peas

2 tablespoons chopped fresh parsley

2 tablespoons minced chives


Preheat the oven to 400 degrees F.

On a sheet pan, toss the potatoes with olive oil, salt and pepper. Arrange cut-side down in a single layer.

Roast the potatoes until golden brown and tender when pierced with a knife, about 40-45 minutes.

White the potatoes are roasting, simmer the frozen peas in salted boiling water until cooked through, about 2-3 minutes.

Use a slotted spoon to transfer the peas to a large bowl. Add the lemon juice, minced garlic, salt and pepper and smash the peas with a potato masher or a fork. Stir in the parsley and chives.


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