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Smashed Fingerling Potatoes

Recipes > Sides

By: Candice Kumai

Smashed Fingerling Potatoes
MASHED POTATOES MAY SOUND BORING, BUT these little babies are “smashed,” giving them a little extra oomph—and they’re simple to make. Plus, they’re a great stress reliever! Mash and smash these away to ease your soul and your stomach.


Makes 4-6 servings

2 pounds fingerling, baby russet, or blue potatoes
2 tablespoons fresh thyme
2 tablespoons extra virgin olive oil 1 teaspoon sea salt
1 Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
2 Wash and completely dry all of the potatoes. Using a fork, poke holes in all of the potatoes, and preroast them whole for 30 minutes, just until tender. Remove the potatoes from the oven and carefully smash them using a fork or the back of a measuring cup to form a flat, rustic shape.
3 Sprinkle the potatoes with olive oil, salt, and thyme leaves. Toss well to coat evenly. Return them to the oven for approximately 20 to 25 minutes. Roast until the potatoes become crisp and golden brown.

Keep it sexy: Don’t see any fingerlings? Check out the varieties of potatoes at your local farmers’ market! I love baby reds and blues. Mash and smash them with extra garlic and rosemary for a flavorful new take on this side dish.

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