Mashed potatoes are great, but smashed potatoes take things up a notch. These Smashed Fingerling Potatoes with Garlic and Rosemary deliver crisp, golden edges and tender centers, bright herb flavor, and rich buttery garlic—an impressive and easy side dish for any meal.
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Why you’ll love this recipe
- Crispy, flavorful results: the smashed edges roast up crisp while the centers stay soft.
- Prep ahead: boil the potatoes in advance, then smash and roast when you’re ready to serve.
- Flexible: work with fingerlings or most other small potato varieties.
- Kid-friendly: smashing potatoes is a fun, hands-on task for children.
- Want more potato ideas? Try the other recipes listed below for different takes on roasted potatoes.
Ingredients
Simple ingredients give this dish plenty of flavor. Adjust quantities to suit your group.
- Fingerling potatoes: use multi-colored or golden fingerlings. Wash thoroughly and remove any soft spots; leave the skins on.
- Garlic: fresh garlic cloves are best; use garlic powder (about 1½ tsp) only if needed.
- Fresh rosemary: finely chopped for bright herbal flavor.
- Olive oil and butter: olive oil to coat and roast; butter melted with garlic and rosemary to brush on for richness.
- Salt & pepper: to season before roasting.
See the recipe card below for quantities and full instructions.
Substitutions & Variations
This recipe is adaptable—try these easy swaps and additions:
- Spicy: add cayenne or red pepper flakes to the butter mixture for heat.
- Butter-free: use extra olive oil instead of butter for a dairy-free version.
- Other potatoes: small Yukon Golds or new potatoes work well; adjust boiling time if they’re larger.
- Different herbs: swap rosemary for thyme, sage, or a fresh herb mix for a new flavor profile.
How to Make Smashed Fingerling Potatoes
The method is straightforward: boil until tender, smash to flatten, brush with a garlic-rosemary butter, then roast until crisp. The steps below summarize the process; full measurements and times are in the recipe card.
- Step 1: Wash potatoes and remove any blemishes. No need to peel.
- Step 2: Boil until fork-tender (about 20 minutes for fingerlings). Drain and let cool slightly.
- Step 3: Arrange potatoes on oiled baking sheets with space between each one.
- Step 4: Spray the bottom of a sturdy glass with oil and press each potato flat to about ½ inch thick.
- Step 5: Melt butter, stir in minced garlic and chopped rosemary, and brush generously over the smashed potatoes.
- Step 6: Season with salt and pepper and bake at high heat until edges turn crispy, about 25–30 minutes. Serve warm.
Expert Baking Tips
- Boil to fork-tender: potatoes should be soft enough to smash easily but not falling apart.
- Oil the glass: greasing the bottom prevents sticking while you smash.
- Smash to preference: thinner results yield crispier edges; thicker keeps them softer.
- Brush generously: the butter-garlic-rosemary coating adds both flavor and moisture for beautiful browning.
- Serving ideas: pair with roasted meats, grilled vegetables, or a hearty soup for a complete dinner.
Storage
Refrigerator: Once cooled, transfer leftovers to an airtight container and refrigerate for 2–3 days. Reheat briefly in the microwave or warm in a hot oven to restore some crispness.
Recipe FAQs
Yes. Fingerlings work beautifully, but small Yukon Golds or new potatoes are great substitutes. Larger potatoes may need longer boiling.
No. The skins add texture and flavor; simply wash and remove any soft spots.
Absolutely. Try thyme, sage, or a combination of fresh herbs instead of rosemary for a different flavor profile.
More Easy Potato Recipes
- Sourdough Discard Potato Dinner Rolls
- Crispy Garlic Potato Wedges
- Sourdough Sweet Potato Waffles
- Smashed Potatoes with Green Onions & Dill
If you tried these Smashed Fingerling Potatoes or another recipe, please leave a star rating and share how it went in the comments. Happy baking!
Smashed Fingerling Potatoes with Garlic and Rosemary
Jessica Vogl
Pin Recipe
Equipment
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Large pot
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Silicone basting brush
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Sturdy glass for smashing potatoes
Ingredients
- 3 pounds fingerling potatoes
- 2 cloves garlic minced
- 2 Tablespoons olive oil
- 4 Tablespoons unsalted butter melted
- 1 ½ Tablespoons fresh rosemary chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
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Boil the potatoes. Wash and trim any blemishes. Place potatoes in a large pot of water and boil about 20 minutes, until fork-tender. Drain and let cool slightly.
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Preheat oven to 450°F (230°C). Lightly brush two large baking sheets with olive oil. Spread potatoes on the sheets, leaving space between them.
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Spray the bottom of a sturdy glass with oil and press each potato to about ½ inch thickness.
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Make the topping. Melt butter in a small saucepan, remove from heat, stir in minced garlic and chopped rosemary. Brush the potatoes generously with the mixture and season with salt and pepper.
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Bake 25–30 minutes, until edges are crisp and golden. Remove and serve warm.