Description
Crispy smashed fingerling potatoes served with garlic parmesan aioli, perfect as a side dish or appetizer.
Ingredients
Scale
- 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