Sunday, May 15, 2005

Crispy Smashed Fingerling Potatoes

Crispy Smashed Fingerling Potatoes (Adapted from Canadian Living)

1 1/2 pounds fingerling potatoes
3 tablespoons extra-virgin olive oil
salt and fresh ground black pepper

Preheat oven to 450 degrees.

In a large pot of salted water, add potatoes and bring to a boil - cook until just tender, about 10 minutes. Drain and let cool enough to handle.

Place each potato on your work surface and use the bottom of a heavy saucepan to gently smash each potato until they are slightly flattened. Place potatoes on a baking sheet coated with cooking spray.

Drizzle with tops of the flattened potatoes with about half of the oil - season with salt and fresh ground black pepper. Place into the oven and bake for 15 minutes.

Remove from the oven, carefully turn potatoes over and drizzle with remaining oil - season again with salt and fresh ground black pepper. Place back into the oven and continue to bake until the potatoes are golden and crispy, about 8 to 12 minutes.

Makes about4 to 6 servings.

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  1. Hi Joe,

    Have been reading your blog for over two years now and look forward to it every day.

    I'v made the potatoes and they are great. I've also used new redking and yukon golds along with the fingerlings I found at the market. The fingerlings are especially great if you sprinkle them with chopped fresh rosemary when you turn them.


  2. Karen - I bet they would have been fantastic with the fresh rosemary! I'll note that down.