Smashed Fingerling Potatoes
Crispy on the outside, fluffy on the inside, and drowning in garlicky, herby goodness—these smashed fingerling potatoes are the perfect side dish. The smashed-and-roasted technique takes humble fingerlings and transforms them into a crave-worthy side dish, especially when that garlic starts to brown just enough to go nutty and sweet.
Servings 8
Calories 129kcal
Ingredients
- 24 ounces fingerling potatoes scrubbed
- 1 ½ tablespoons sea salt divided
- ¼ cup avocado oil
- 2 springs fresh rosemary chopped
- 6 cloves garlic sliced
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 450°F. Line a baking sheet with foil and spray with oil.
- Place the potatoes and 1 tablespoon salt in a large pot and cover by 1 inch with water. Bring to a boil over medium-high heat.
- Cook for 20 minutes, until fork-tender.
- Drain and pat dry to remove excess moisture. Transfer to the prepared rimmed baking sheet.
- Smash the potatoes using a potato masher or a small dish.
- Whisk together the avocado oil, rosemary, garlic, remaining 1 ½ teaspoons salt, and black pepper in a small dish.
- Brush half of the mixture over the potatoes.
- Bake for 15 minutes, and carefully flip. Brush with the remaining oil mixture. Bake for another 15 minutes, until golden brown. Serve with your favorite sauce.
Notes
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
Calories: 129kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1314mg | Potassium: 369mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 17mg | Calcium: 16mg | Iron: 1mg