“Crispy, Buttery, Fluffy” – Smashed Fingerling Potatoes are my favorite way to eat potatoes. The skin is crispy on the outside and the inside is fluffy, but not greasy and low in calories compared to French fries. They’re quick and easy to prepare (boil and bake) without deep frying. Perfect for snacks, appetizers, or side dishes. They’re also ideal as party food.
Best potato recipe:
Every time I will buy more potatoes, I boil or steam them together once and store them in the refrigerator. Then when I want to eat smashed fingerling potatoes, I just take them out, flatten them, and put them in the oven. They’re then a quick snack for my kids or a side dish for the meal.
What kind of potato should I use?
Any type of potato can be used for this dish. It depends mostly on what kind of potato you like. The new potatoes in spring are smaller, softer inside, and have thinner skin. They’re suitable for potato salad without peeling, frying, baking, or steaming whole. They’re also suitable for mashed fingerling potatoes.
Tips to follow:
How do you make them crispy on the outside and fluffy on the inside?
- Boil the potato – you can boil it with cold water and not have to wait for the water to boil. This way it’ll cook faster and save time.
- You can use small or medium potatoes. If you take medium-sized ones, cut them in half after boiled. Don’t cut them in half before boiling them. Whole-cooked potatoes are softer and have their own flavor.
- How can I tell if the potato is fully cooked and tender inside? If you can poke the potato with a chopstick, it means it’s cooked on the inside.
- Crisp the skin – place the cooked potatoes on a baking rack and let the surface dry. A dry surface is essential for the potatoes to crisp up.
- Don’t flip – when you bake, you don’t have to flip them. This allows them to get nice and crispy on the surface.
How to make:
Bring the potatoes to a boil in a pot of cold water and cook for about 15 to 20 minutes, depending on the size of the potatoes. Place the cooked potatoes on a baking rack and let them dry for about 5 minutes. Preheat the oven to 200°C/390°F (180°C convection oven). Squish the potatoes with a fork or potato masher on a baking sheet. Brush with butter, drizzle with olive oil and bake in the oven for 40-50 minutes (40 minutes for small, 50 minutes for medium potatoes) or until crisp. After removing from the oven, sprinkle with salt, ground black pepper, and parsley.
Flavors: if you like a different flavor, such as garlic powder or Italian spices. Add them after baking, not while baking. Otherwise, they’ll burn and become slightly bitter.
More ways to use :
- Oven-roasted with baked cauliflower, baked zucchini, roasted carrots, sweet potato breakfast casserole, or roasted pumpkin with cheese.
- Serve as a side dish with non-spicy marinated cucumbers, and cherry tomatoes confit for vegetarians.
- Dip with beef gravy.
Watch how to make :
Ingredients
- 1 kg small or medium potatoes, Noted 1
- 1 tbsp olive oil
- 30 g / (2 tbsp) butter
- salt
- ground black pepper
Instructions
- COOKED THE POTATOES – you can boil or steam potatoes. Cooked them for 20-30 minutes until they're soft. (Note 2)
- AIR DRY – Place the cooked potatoes on the baking rack and let them dry for about 5 minutes. (Note 3)
- PREHEAT THE OVEN – to 200°C/390°F (convection oven 180°C)
- SMASHED POTATOES – Place the potatoes on the baking sheet and squish them with a potato masher or fork.
- DRIZZLE: Brush each potato with melted butter and then drizzle with olive oil (Note 4)
- OVEN BAKED: Put them in the oven at 200°C/390°F (180°C convection) for 40-50 minutes (40 minutes for small, 50 minutes for medium potatoes) or until crisp. (Note 5)
- SEASONS: a pinch of salt, ground black pepper and parsley (optional). Or other spices: Garlic powder, Italian seasoning, or drizzle with beef gravy. (Note 6)
Video
Tips & Notes:
- If you use medium potatoes, cut them in half after cooking. Whole-cooked potatoes are softer and have their own flavor. If you cut the potatoes for cooking, they’ll contain too much water and lose their flavor when cooked. Potatoes won’t crisp up if they contain too much moisture.
- Steamed potatoes are fluffier and tastier than boiled potatoes. This is because they contain less moisture.
To determine if they’re soft inside. You can poke the potato with a chopstick. If the stick goes through, it means that it’s cooked inside. - A dry surface is essential for the potatoes to crisp up.
- The butter gives the potatoes a buttery flavor. You can use either or both. It depends on which flavor you prefer.
- When they bake, you shouldn’t flip them. That way the surface will be nice and crispy and the inside will be fluffy.
- Add the spices after baking, not during baking. Otherwise, they’ll burn and become bitter easily.
- SPICES FLAVOR: If you like spices, you can add Sichuan peppercorns, chili flakes or Tabasco sauce.
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