If I had to choose one ingredient that embodies my culinary spirit, it would definitely be potatoes. These versatile gems can take countless forms while remaining utterly delicious. From mashed to gnocchi, roasted, fried—wedge, curly, and more—potatoes hold a special place in my heart. In my quest to elevate this humble ingredient to star status on my weekly menu, I've discovered a recipe that truly shines: the 'party potatoes,' or smashed fingerling potatoes.

This smashed fingerling potato recipe offers a delightful combination. You'll relish the soft, fluffy centers paired with a perfectly crispy outer layer, reminiscent of your favorite fries. And let's not forget the flavor explosion: a delightful mix of creamy, sweet, spicy, and savory elements. Are you hungry yet?

Cooking Tips for Perfect Potatoes

These smashed fingerling potatoes are a breeze to prepare, but remember these tips for the best flavor and presentation.

  1. Choose uniform-sized potatoes. Smaller potatoes cook more evenly and quickly, ensuring consistent boiling and baking results.
  2. Season the boiling water. Potatoes are blank canvases; salting the water infuses them with vital flavor.
  3. Let them dry. After boiling, drain and allow the potatoes to steam dry. A dry surface helps achieve that coveted crispiness.
  4. Generously use oil. Coat the baking sheet with oil before smashing the potatoes, and drizzle more on top for an extra crispy finish.

Serving Suggestions for Smashed Fingerling Potatoes

While these potatoes are fantastic on their own, they truly shine with accompaniments. I like to start with a zesty herbed sour cream as a base to balance the richness of the potatoes. Adding honey and sesame seeds introduces a sweet-savory contrast, while chili crisp brings extra crunch and spice. Fresh herbs like dill and green onions are perfect finishing touches.

If you're serving these at a party, consider creating a serving station with the sour cream, chili crisp, and herbs in separate bowls. Guests can customize their plates, ensuring that the potatoes remain crispy. If you prefer simplicity, a large platter works just as well.

Preparing Ahead, Storing, and Reheating Potatoes

What if I told you these potatoes can be made in advance? A total game changer!

To prepare in advance: Follow the recipe up to step four (excluding the oven preheating). Once smashed, cover the tray with plastic wrap or foil and refrigerate until you're ready to bake. Allow the potatoes to reach room temperature before popping them in the oven. This trick saves counter space during dinner prep. You can also make the herbed sour cream the night before and chop your herbs ahead of time!

Storing and reheating: If you have leftovers, cool the potatoes completely and store them in an airtight container. To reheat while retaining some crispiness, use a hot skillet or bake at 350°F with a drizzle of oil. You can also chop them for use in a hash or omelet. Trust me, these potatoes are just as delightful even after repurposing.

Prep

15 minutes

Cook

45 minutes

Categories

Ingredients

For the herbed sour cream:

  • 8 ounces sour cream
  • Zest of 1 lemon
  • 1 teaspoon black pepper
  • Pinch of salt
  • 1 large green onion, finely chopped
  • 1/4 cup cilantro, finely chopped
  • Handful of dill, finely chopped

For the potatoes:

  • 1-2 pounds fingerling potatoes
  • Olive oil for baking
  • Honey for drizzling
  • 1 large shallot, sliced (optional)
  • 3 cloves garlic, sliced (optional)
  • 2 tablespoons sesame seeds
  • For serving: chili crisp/chili oil, fresh herbs, lemon juice, flaky salt

Instructions

  1. Make the herbed sour cream by mixing all ingredients in a bowl until combined. Store in an airtight container in the fridge.
  2. Prep the potatoes: fill a large pot with water, generously salt it, and bring to a boil. Add potatoes and cook for 12-15 minutes until fork-tender. Drain and let sit for a few minutes to dry.
  3. Preheat the oven to 425°F. Generously drizzle olive oil on a large baking sheet. Add the potatoes, drizzle more oil, and season with salt and pepper.
  4. Using a glass or measuring cup, smash the potatoes flat. Drizzle lightly with honey and sprinkle sesame seeds. Add shallots and garlic, then drizzle with more olive oil.
  5. Bake for 30 minutes, then flip the potatoes and bake for an additional 15-20 minutes until golden. For extra crispiness, crank the oven to 450°F for the last 10 minutes.
  6. To serve, spread the herbed sour cream on a platter, add the potatoes, drizzle with chili crisp, squeeze lemon juice, and sprinkle with fresh herbs. Enjoy!

Ingredients

Instructions