Smashed Fingerling Potatoes

A Greek-inspired smashed potato recipe made with fingerling potatoes, butter, olive oil, lemon, fresh garlic, and Greek oregano.

Course Side Dish

Cuisine Greek

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 200kcal

Author Amee

1.5 lbs fingerling potatoes try to find fingerlings that are close to the same size for even cooking time. You can also use yukon golds here.
1/4 cup butter melted
2 tbsp olive oil
3 cloves garlic minced
1 tsp lemon zest I use the zest of 1 whole lemon zested with a Microplane zester
1 tsp coarse salt
1 tsp fresh oregano finely chopped
*Optional: lemon wedges and chopped fresh parsley for garnish

Place an oven rack in the middle position and preheat the oven to 425℉. Meanwhile, place the potatoes in a large pot of cold, salted water, cover, and bring it to a boil over high heat. Then, uncover the pot and continue boiling until the potatoes are fork-tender, about 15-20 minutes. Drain well and pat dry.
Spread the potatoes on a greased baking sheet, then use the bottom of a heavy glass to smash each one.
In a small bowl, whisk the butter, olive oil, garlic, lemon zest, salt, and oregano until combined, then drizzle the mixture over the smashed potatoes. I use a pastry brush to ensure that each one is fully coated.
Transfer the baking sheet to the middle oven rack and bake for 25-30 minutes or until the potatoes are crispy. Mine were perfect at the 25-minute mark. Sprinkle coarse salt and fresh parsley, and enjoy!

Don’t peel the potatoes. The thin skin on the fingerlings gets nice and crispy and helps keep the smashed potatoes from falling apart. Just be sure to give the potatoes a good scrub before boiling.

The potatoes won’t cook as evenly if added directly to boiling water, so it is important to add them to cold water and then bring the water to a boil.

When smashing the potatoes, aim for about ½ - ¾ ” thickness. If you press them too thin, they’ll cook crunchy in the middle instead of tender and creamy.

Remember, these are smashed, not mashed potatoes, so you only need to apply light pressure to flatten them.