If you’re in the mood for something crispy, crispy smashed fingerling potatoes with aioli could become your new kitchen favorite. They’re a fantastic side option for any meal and are sure to make your tastebuds happy.
This potato recipe fixes issues related to texture and flavor often found in traditional roasted potato preparations, ensuring crispiness and deliciousness in every bite.
You know those evenings when you want something different but don’t have tons of time? I’ve had days where just boiling potatoes seemed like too much work. The best part is how easily these potatoes get their amazing texture and flavor without all the hassle.
This recipe proves that garlic aioli gives potatoes an extra boost, taking them beyond the usual mashed versions. In just about 45 minutes, you can have golden, crispy bites that are a delight on any dinner plate.
If you’re looking for a tasty dip to pair with these, make sure to check out my garlic aioli recipe.
Table of contents
Why You Will Love This Recipe
- Crunchy Texture The smashed fingerling potatoes crisp up beautifully in the oven, thanks to the pre-boiling step. This method helps retain a fluffy interior while achieving a satisfying outer crunch.
- Bold Flavor Seasoned with fresh thyme and balanced with sea salt and black pepper, these potatoes have a rich flavor that stands out. The earthy notes from the potatoes work particularly well with the herb seasoning.
- Fresh Aioli Kick The garlic parmesan aioli complements the crispy potatoes perfectly and adds a creamy element that packs a flavorful punch. It’s an ideal dip that takes each bite to another level.
- Make Ahead Ease Preparing the fingerling potatoes in advance means you can enjoy delicious sides with minimal fuss during dinner. Just smash and roast them right before serving for that fresh-out-of-the-oven taste.
Crispy Smashed Fingerling Potatoes with Aioli
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: side dish
- Method: roasting
- Diet: vegetarian
Description
Crispy smashed fingerling potatoes served with garlic parmesan aioli, perfect as a side dish or appetizer.
Ingredients
- 24 oz (680 g) fingerling potatoes, small and thin-skinned, firm to touch
- 3 tablespoons (45 ml) extra virgin olive oil
- 3/4 teaspoon (4.5 ml) fine sea salt
- 3/4 teaspoon (4.5 ml) black pepper
- 2 teaspoons (10 ml) fresh thyme, finely minced
- Garlic, fresh cloves (amount per your aioli recipe)
- Parmesan cheese (amount per your aioli recipe)
- Mayonnaise (amount per your aioli recipe)
- Lemon juice, fresh (amount per your aioli recipe)
- Fresh herbs like parsley or chives, chopped (optional for garnish)
Instructions
- Step 1: Fill a large saucepan with cold water and add a generous pinch of salt. Place the fingerling potatoes in the water. Bring to a boil over medium-high heat and boil for 20 minutes until the potatoes are fork-tender but not mushy.
- Step 2: Drain the potatoes carefully and spread them out on a clean kitchen towel. Pat them dry thoroughly to remove excess moisture. This step is crucial to achieve a crispy finish during roasting.
- Step 3: Set your oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Step 4: In a mixing bowl, toss the dried potatoes with 3 tablespoons olive oil, 3/4 teaspoon fine sea salt, 3/4 teaspoon black pepper, and 2 teaspoons fresh thyme. Toss thoroughly to coat every potato evenly.
- Step 5: Place the seasoned potatoes in a single layer on the prepared baking sheet. Leave some space between each potato to allow air circulation, which is essential for even crisping.
- Step 6: Spray or drizzle the bottom of a flat-bottomed glass, mason jar, or measuring cup with non-stick spray or olive oil. Place the glass over each potato and apply gentle pressure to smash them down to approximately 1/4 inch (0.6 cm) thickness. The wider the smash, the more crispy edges will form.
- Step 7: Roast the smashed potatoes at 450°F (232°C) for 20-25 minutes. Flip or rotate the pan halfway through cooking, around 15 minutes, to promote even browning. Potatoes are done when edges are golden brown and crispy.
- Step 8: Serve the smashed fingerling potatoes hot with garlic parmesan aioli or a yogurt-based dip of your choice. Garnish with fresh herbs such as parsley or chives if desired.
Notes
- Room Temperature: Store cooled potatoes in an airtight container at room temperature away from direct sunlight for up to 2 days.
- Refrigeration: Place potatoes in an airtight container and refrigerate for up to 4 days. Ensure potatoes are completely cooled before sealing and refrigerating.
- Freezing: Wrap potatoes tightly in plastic wrap and place them in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Patting the potatoes completely dry after boiling prevents sogginess and helps achieve the crispy texture during roasting.
- Use a stable, flat-bottomed glass or jar to apply even pressure when smashing potatoes to avoid breaking them apart.
- Rotate the baking sheet halfway through roasting if potatoes are not browning evenly to ensure consistent crispiness.
- Taste potatoes immediately after smashing and sprinkle additional fine sea salt if needed; the heat helps seasoning adhere better.
- Check potatoes for fork tenderness after 15 minutes boiling to avoid overcooking and mushiness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Fingerling potatoes: Look for small, thin-skinned ones that feel firm to the touch. Their unique shape gives you great texture when smashed.
- Garlic: Fresh garlic cloves work best. Avoid pre-minced varieties; the flavor is way better when you chop it yourself. It enhances the aioli beautifully.
- Olive oil: A good-quality extra virgin olive oil enriches the aioli and adds depth. Don’t skimp; it makes a huge difference in flavor.
- Mayonnaise: Use a flavorful, creamy mayonnaise as the base for the aioli. It creates a smooth texture and binds all the flavors together. You can swap it with Greek yogurt for a lighter version.
- Lemon juice: Opt for fresh lemon juice to brighten the aioli and balance the richness. Bottled juice doesn’t pack the same punch.
- Fresh herbs: Chopped parsley or chives are great additions. They add freshness and color, making the dish more vibrant and aromatic.
- Fingerling potatoes: Look for small, thin-skinned ones that feel firm to the touch. Their unique shape gives you great texture when smashed.
- Garlic: Fresh garlic cloves work best. Avoid pre-minced varieties; the flavor is way better when you chop it yourself. It enhances the aioli beautifully.
- Olive oil: A good-quality extra virgin olive oil enriches the aioli and adds depth. Don’t skimp; it makes a huge difference in flavor.
- Mayonnaise: Use a flavorful, creamy mayonnaise as the base for the aioli. It creates a smooth texture and binds all the flavors together. You can swap it with Greek yogurt for a lighter version.
- Lemon juice: Opt for fresh lemon juice to brighten the aioli and balance the richness. Bottled juice doesn’t pack the same punch.
- Fresh herbs: Chopped parsley or chives are great additions. They add freshness and color, making the dish more vibrant and aromatic.
Recipe Tips
- If potatoes are sticking while drying, use a kitchen towel specifically for drying to absorb moisture effectively without leaving lint. This helps maximize crispiness.
- When the potatoes aren’t smashing well, apply pressure evenly with a flat-bottomed vessel, ensuring it’s stable and can handle the force without tipping.
- If the potatoes aren’t browning, carefully rotate the baking pan halfway through roasting, around 15 minutes, to promote even cooking and get that desired crispiness.
- For underseasoned potatoes, taste them right after smashing and sprinkle with additional fine sea salt. Doing this while hot helps the seasoning adhere better.
- If you find your potatoes softening too much while boiling, check after 15 minutes for fork-tenderness to prevent them from becoming mushy.
Serving Suggestions
Serve crispy smashed fingerling potatoes alongside grilled chicken or baked salmon for a well-rounded meal. A mixed green salad or roasted asparagus enhances the plate’s appeal.
Use to make potato hash or a savory breakfast bowl with eggs and greens. Add to a rustic vegetable salad or serve them with a spicy dipping sauce.
Top with garlic parmesan aioli or a zesty herb yogurt sauce for added flavor. A sprinkle of fresh herbs like parsley or chives also complements the dish nicely.
Recipe variations
- You can use fingerling potatoes for their creamy texture; substitute with small Yukon golds for a similar effect in this crispy smashed potato recipe.
- Add 3/4 teaspoon salt, 3/4 teaspoon black pepper, and 2 teaspoons finely minced fresh thyme to the potatoes before roasting for a balanced seasoning.
- Either extra virgin olive oil or avocado oil can be used to coat the potatoes with about 3 tablespoons, aiding in achieving a golden, crispy crust.
- If you are preparing for a larger group, double the 24-ounce potato amount and roast in batches on a parchment-lined sheet to maintain even crispiness, similar to my Southwest Sweet Potato Black Bean and Rice recipe approach.
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How to Store?
To keep your Crispy Smashed Fingerling Potatoes with Aioli fresh and delicious, follow these storage tips:
Room Temperature: Place potatoes in an airtight container and store at room temperature up to 2 days. Keep away from direct sunlight.
Refrigeration: Use an airtight container, refrigerate potatoes up to 4 days. Allow them to cool completely before sealing and refrigerating.
Freezing: Wrap potatoes tightly with plastic wrap, then place in a freezer bag. Freeze up to 2 months. Thaw overnight in the refrigerator.
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