If I needed to make one ingredient my whole character, it will be potatoes. (Stay with me.) Humble however game-changing for nearly each eating desk, potatoes have the uncanny capability to point out up in near-infinite varieties. And my favourite half? Every single one is scrumptious. I’m speaking mashed, gnocchi-fied, roasted, potato-caked and totted, fried (wedge, curly, waffle, crinkle, shoestring, and steak), and numerous extra methods. Basically, I like potatoes. And as a result of I’m all the time in search of methods to make this ingredient a star on my weekly menu, I believed it was about time to offer a bit of like to what could be its most show-stopping type. It’s a recipe I’ve lovingly come to name my ‘party potatoes.’ You guessed it—smashed fingerling potatoes.
This smashed fingerling potato recipe offers you the better of each worlds. You get the smooth and fluffy insides that include boiling and mashing a potato and an addictive, crispy exterior paying homage to your favourite fry. But the actual kicker? It’s all full of tons of taste. Think, vibrant and creamy meets candy and spicy meets crunchy and savory. Is your mouth watering but?
Tips for Cooking Potatoes
While these smashed fingerling potatoes are easy to make, you’ll want to keep the tips below handy for maximum flavor and wow factor.
- Ensure the potatoes are all similar in size. Because we are boiling the potatoes first, using small potatoes helps them cook faster. Keeping them the same size ensures they all boil and bake at the same time.
- Salt the boiling water. Potatoes are the perfect blank-canvas food, but be sure to thoroughly salt the water for that all-important infusion of flavor.
- Drain and “dry” the potatoes before smashing and baking. Once the potatoes have finished boiling, drain them and allow them to steam dry in the pot or colander before smashing on the sheet tray. Like other meats and vegetables, a dry exterior ensures maximum crispiness.
- Use plenty of oil. I’ve found that drizzling my sheet tray with a little oil before adding the potatoes and smashing them—and then drizzling with more oil on the top—helps both the top and bottom of the potatoes crisp up. You can also oil the bottom of your measuring cup or glass to make sure the potatoes don’t stick to the tool you’re pressing down with.
How to Serve Smashed Fingerling Potatoes
While these smashed fingerling potatoes are addictively good on their own, the best part is how well they pair with accoutrements. For these potatoes, I started with a fresh, zingy, and herby bed of sour cream to balances the potatoes’ richness. The honey and sesame seeds add a nice sweet-savory factor that I love, too. And then topping everything with chili crisp adds more crunch and spice that has everyone going back for seconds. Be sure to top with fresh herbs! I like dill and green onions, but basil, chives, and parsley would also be delicious.
If you’re planning to serve these party potatoes for an actual party, I recommend setting up a station with the sour cream, chili crisp, and fresh herbs in separate serving bowls. When you’re ready to serve, add the hot potatoes to a large serving dish and guests can make their own plate (while the potatoes are at their maximum crispiness). But if the idea of extra dishes is not in your wheelhouse, just use a large platter.
How to Make Ahead, Store, and Reheat Potatoes
What if I told you that you could make these potatoes ahead of time? Game changer, right?
To make ahead: Follow the recipe through step four (with the exception of preheating the oven). Once you’ve smashed the potatoes and let them cool, cover your sheet tray with saran wrap or foil and set aside in the fridge until ready to bake. Let potatoes come to room temperature before baking, then pop into the oven. This is a great trick for freeing up counter space at dinner time and prepping ahead. You can also make the herby sour cream the night before and pre-chop your fresh herbs!
To store and re-heat: And, if you have leftovers, let potatoes cool completely and store in an airtight container. To reheat and maintain some of that crispy texture, use a hot skillet or bake in the oven at 350 F with an extra drizzle of oil. You could also chop up leftovers to use in a hash or omelette. Trust, these potatoes are still just as good repurposed as they are hot of the oven.