Smashed Fingerlings

Oven roasted to crispy perfection, these smashed fingerlings are one delicious side dish. Easy to make and hard to resist!

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings: to 4 servings

Calories: 416kcal

Add the fingerlings to a large pot of salted water. Bring to a boil until fork tender, around 15 minutes.
Preheat the oven to 400F.
Drain the potatoes from the water and place on a parchment lined baking sheet.
Press down on each potato with a potato masher to crush it flat.
Drizzle over the olive oil and season with a few pinches of salt and pepper.
Crush the garlic cloves lightly with a knife, no need to remove the peel, and place around the potatoes. Top each potato with a thin slice of butter and sprinkle over some fresh rosemary sprigs.
Place the potatoes in the oven and roast for 40 minutes til crispy and golden brown.

Add the potatoes to cold water for boiling. If you add the straight to boiling water, they won't cook through evenly.
The boiled potatoes should be tender, but don't overcook them or they can become dry.
Don't go too crazy with the potato masher when you crush them. Press down firmly once and flatten them evenly, you don't want to end up with mashed potatoes!
For best results, roast the potatoes in a fully preheated oven.
For a stronger garlic flavor, you can mince the garlic and sprinkle over the tops of the potatoes before roasting rather than crushing and adding whole.