Smashed Fingerling Potatoes

5 from 1 vote

These smashed fingerling potatoes are crispy on the outside and creamy on the inside. Pair them with a delicious tangy labneh and garlicky salsa verde.

Prep Time40

Cook Time45

Total Time1 25

Servings: servings

Calories: 538kcal

Author: Karishma Pradhan

Equipment

Parchment paper
3-quart stock pot
18-inch by 12-inch baking sheet

Ingredients

For the smashed fingerling potatoes:

1 ½ pounds unpeeled fingerling potatoes washed and scrubbed
Salt
Black pepper
¼ cup extra-virgin olive oil

For the garlicky salsa verde:

1 ½ cups flat-leaf parsley loosely packed
3 anchovies optional, omit if vegan
3 tablespoons skin-on almonds finely chopped
2 cloves garlic grated or finely minced
2 teaspoons chopped jalapeno pepper from about 1 small pepper or ½ a large pepper
1 lemon zested and juiced
¼ cup + 2 tablespoons extra-virgin olive oil divided
Salt and black pepper

For the labneh:

8 ounces labneh
1 clove garlic grated or finely minced
Salt and black pepper

Instructions

For the smashed fingerling potatoes:

Arrange a rack in the center of the oven and preheat to 450°F/232°C.
Boil the potatoes: In a 3-quart stock pot, add 1 ½ pounds unpeeled fingerling potatoes, ½ cup of Diamond Crystal Kosher Salt (or ¼ cup kosher salt or table salt), and enough water to submerge the potatoes.
Note: Don't worry if it seems like a lot of salt - it won't make the potatoes too salty. The salt is necessary both for seasoning and for creamy potatoes!
Set the pot over medium-high heat and bring to a boil. Boil the potatoes for 8 - 10 minutes, or until easily pierced with a fork.
Drain the potatoes and dry them thoroughly with a paper towel. Transfer them to a parchment-lined baking sheet and dry for an additional 5 minutes.
Toss the potatoes with ¼ cup extra-virgin olive oil.
Smash the potatoes: Using a small, flat bowl or the bottom of a measuring cup, firmly press down on each potato to smash it to about ⅓-inch to ½-inch thickness. Season the tops of the potatoes with salt and pepper.
TIP: If any of the potatoes break apart, you can try to smush them together with your hands. Don't worry if you can't -- you will just end up with smaller bites of crispy potato!
Bake the potatoes: Roast the potatoes in the oven for 15 minutes. Remove the baking sheet from the oven and carefully flip the potatoes (if they feel too fragile, you can flip them a few minutes later).
Season the potatoes to taste.
Bake for an additional 10 - 15 minutes, or until they're crispy and golden-brown on both sides. Allow the potatoes to cool for 5 - 10 minutes before serving.

For the garlicky salsa verde:

While the potatoes roast, prepare the salsa verde. Finely chop 1 ½ cups flat-leaf parsley to yield about ⅓ cup of packed herbs. Finely mince 3 anchovies until they form a paste-like texture.
In a small bowl, combine the chopped parsley, anchovies, 3 tablespoons skin-on almonds, 2 cloves garlic, 2 teaspoons chopped jalapeno pepper, and the zest and juice from 1 lemon. Pour in ¼ cup of the olive oil, then season to taste with salt and pepper, adding in the remaining 2 tablespoons of olive oil if you'd like a thinner consistency. Set aside.

For the labneh:

In a small bowl, mix 8 ounces labneh and 1 clove garlic, and season with salt and pepper. Set aside.

To serve:

These smashed potatoes can be served one of two ways:
1) Plated: Smear some of the labneh on the bottom of the plate, and top it with the potatoes and the salsa verde.
2) Hors d'oeuvre style: Top each potato with a bit of labneh and salsa verde.

Video

Notes

Labneh: If I can’t find labneh, I often substitute greek yogurt thinned out with a bit of lemon juice to mimic the acidity and creamier texture.

Make-ahead: I like serving the crispy potatoes fresh, but you can make the labneh and salsa verde ahead of time! The labneh can be made 2 days ahead of time, and the salsa verde can be made 1 day prior to serving.

Storage and Reheating: Leftover potatoes, labneh, and salsa verde can be stored in separate, airtight containers in the refrigerator for 3 - 4 days.

The potatoes can be reheated on a parchment or foil-lined baking sheet at 350°F/177°C oven for 10 - 15 minutes until warmed through. Remove the salsa verde and labneh from the fridge about 30 minutes before serving to take the chill off.

Nutrition