Smashed Fingerling Potatoes

Our absolute favorite way to do fingerling potatoes! Crunchy on some bits, soft and tender on others, herby, garlic and savory. Need we say more?

Smashed Fingerling Potatoes (4 Servings)

Ingredients

• 1 1/2 lbs fingerling potatoes

• 5 T olive oil

• 3-4 cloves garlic, smashed

• 4-6 sprigs fresh thyme

• 2-3 T fresh chives, chopped

• salt and pepper, to taste

  
  

Directions

1. Preheat oven to 450 degrees F.

2. Rinse and clean fingerling potatoes, leaving skins on. Place potatoes in a large pot of cold, salted water, making sure potatoes are fully submerged. Bring water to a boil, and let potatoes cook for 15-20 minutes or until knife-tender.

3. Drain water from potatoes, then place potatoes back in the hot pot for a few minutes to dry out. Add the smashed garlic and 2 tablespoons of the olive oil to the pot, gently stirring to coat potatoes. Let sit for 10 minutes.

4. Drizzle 1 tablespoon of olive oil over a baking sheet. Transfer potatoes and garlic to the sheet, spacing them out evenly on a single layer. Using a potato masher, a fork, or a flat-bottomed glass, lightly smash each potato to about 1/2 inch thick. Add thyme sprigs to the sheet, season with salt and pepper, then drizzle the remaining 2 tablespoons olive oil over top of everything.

5. Bake for 20-25 minutes, turning them over halfway through. Remove the garlic cloves.

6. When potatoes are golden brown and crispy on the edges, remove from oven, then sprinkly with chives. Serve immediately. Enjoy!