If I had to make one ingredient my entire personality, it would be potatoes. (Stay with me.) Humble but game-changing for almost any dining table, potatoes has the uncanny ability to appear in almost infinite forms. And my favorite part? Each one is delicious. I speak mossy, gnocchi-fiedroasted, baked potato and tottedfried (wedge, curly, waffle, curly, shoelace and steak), and countless more ways. Basically, I love potatoes. And because I’m always looking for ways to make this ingredient a star on my weekly menu, I thought it was time to give some love to what might be its most sensational form. It’s a recipe I’ve come to lovingly call my ‘party potatoes’. You guessed it – smashed fingerling potatoes.
This recipe for crushed fingerling potatoes gives you the best of both worlds. You get the soft and airy interior that comes with boiling and mashing a potato and an addictive, crispy exterior reminiscent of your favorite fry. But the real kicker? It’s all packed with tons of taste. Think light and creamy meets sweet and spicy meets crunchy and spicy. Makes your mouth water?
Tips for cooking potatoes
Although these crushed fingerling potatoes are easy to make, you’ll want to keep the tips below on hand for maximum flavor and wow factor.
- Make sure all the potatoes are the same size. Because we cook the potatoes first, small potatoes help them cook faster. By keeping them the same size, you ensure that they all cook and bake at the same time.
- Salt the boiling water. Potatoes are the perfect blank-canvas food, but be sure to salt the water thoroughly for that all-important infusion of flavor.
- Drain and “dry” the potatoes before they are mashed and baked. When the potatoes are cooked, drain them and let them steam dry in the pan or colander before smashing them on the baking sheet. Like other meats and vegetables, a dry exterior ensures maximum crispness.
- Use plenty of oil. I’ve found that drizzling my baking tray with a little oil before adding the potatoes and smashing them – and then drizzling more oil on top – helps both the top and bottom of the potatoes to 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 side dishes. For these potatoes, I started with a fresh, spicy and herb-based creme fraiche to balance the richness of the potatoes. The honey and sesame seeds add a nice sweet and savory factor that I also love. And topping everything with chili crisp adds more crunch and spice that will have 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 plan to serve these party potatoes at an actual party, I recommend setting up a station with sour cream, chili crisp, and fresh herbs in separate serving bowls. When you’re ready to serve, add the warm 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 isn’t in your wheelhouse, just use a large platter.
How to prepare, store and heat potatoes in advance
What if I told you that you could make these potatoes ahead of time? Game changer, right?
To move on: Follow the recipe through step four (except for preheating the oven). Once you have crushed the potatoes and let them cool, cover your baking sheet with saran wrap or foil and place them in the fridge until they are ready to be baked. Allow the potatoes to come to room temperature before baking, then pop into the oven. This is a good trick to free up table space at dinner time and prepare. You can also make the herbal cream the night before and pre-chop your fresh herbs!
How to store and reheat: And, whose you have leftovers, let potatoes cool completely and store in an airtight container. To reheat and retain some of the crispy texture, use a hot skillet or bake in the oven at 350 F with an extra drizzle of oil. You can also chop leftovers to use in a hash or omelette. Trust me, these potatoes are still as good to use as they are hot from the oven.
If you make these Smashed Fingerling Potatoes, be sure to rate the recipe below. And don’t forget to tag us on Instagram @camillestyles!