Recipe

Crispy Smashed Fingerling Potatoes

Boiled, smashed, then roasted until crackly and golden, with garlic butter and a tangy lemon yogurt sauce for dipping.

By Matt Campbell

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4.8

A platter of golden brown smashed fingerling potatoes with crisp edges, sprinkled with fresh herbs, set on a warm-toned kitchen table with a small bowl of dipping sauce

Fingerling potatoes are the little overachievers of the potato world. They cook fast, they taste buttery, and they have that built-in cute factor that makes a sheet pan dinner look like you tried harder than you did.

This is my favorite way to use them when I want maximum crisp with minimum drama: boil, smash, roast. You get craggy edges that turn crunchy, tender centers that stay creamy, and a garlic butter and olive oil situation that makes your kitchen smell like you are winning at life.

And because I cannot leave well enough alone, we are finishing with a quick lemony yogurt sauce. It is bright, tangy, and basically designed for dragging a hot potato through it.

A clean kitchen counter with a bowl of fingerling potatoes, a small dish of kosher salt, a lemon, garlic cloves, olive oil, and fresh herbs laid out for cooking

Why It Works

Smashed equals crispy. Those rough, flattened edges create more surface area, which means more browning and more crunch.
Boiling first helps ensure a creamy center. Roasting alone can leave some fingerlings a little firm. Parboiling gets you tender insides with crisp outsides.
Garlic butter + olive oil is the cheat code. Butter brings flavor, olive oil helps prevent scorching so you get deep golden color without bitterness.
The sauce keeps it balanced. Yogurt, lemon, and a little Dijon cut through richness and make these feel like a full-on side dish, not just snacky potatoes.

Pairs Well With

Storage Tips

Refrigerate: Let potatoes cool completely, then store in an airtight container for up to 4 days. Keep the sauce separate.

Reheat for crisp: Best option is a 425°F oven for 8 to 12 minutes on a sheet pan. An air fryer also rules here: 400°F for 4 to 6 minutes. Microwave works, but the crisp edges will wave a tiny white flag.

Freeze: You can freeze the roasted potatoes, but they lose some magic. If you do it, freeze on a sheet pan first, then bag them. Reheat from frozen at 425°F until hot and re-crisped. Do not freeze the yogurt sauce.

Common Questions

Do I have to peel fingerling potatoes?

Nope. The skins are thin and roast up nicely. Just scrub well and dry them before smashing so they crisp, not steam.

Why are my smashed potatoes not crispy?

Three common culprits: the potatoes were not dried well after boiling, the pan was crowded, or the oven was not hot enough. Dry them like you mean it, use a big sheet pan, and preheat fully.

Can I use baby potatoes instead of fingerlings?

Absolutely. Most small potatoes work, but waxy varieties (baby red, baby yellow, and fingerlings) hold together best when you smash them. If you use a starchier potato, just be a little gentler and expect a few extra crumbles.

Should I boil or steam them?

Boiling is easiest and gives an even cook. Steam works too, but make sure they get fully tender so they smash without fighting you.

Can I make these ahead?

You can boil the potatoes up to a day ahead. Chill them, then smash and roast right before serving. If roasting ahead, re-crisp in a hot oven for best texture.

Can I make the sauce dairy-free?

Yes. Swap in an unsweetened plant-based Greek-style yogurt. Taste and add a little extra lemon and salt if it needs a boost.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot
Colander
Rimmed sheet pan
Parchment paper (optional but helps)
Measuring spoons
Small bowl for sauce
Fork or potato masher (or the bottom of a sturdy glass)

I used to think potatoes were either a weekend project or a boring side. Then fingerlings showed up and basically fixed my attitude. They are the kind of ingredient that makes you feel like a competent adult even if you are cooking in sweatpants with one clean pan left.

The first time I smashed them, I went a little too aggressive and turned a few into potato confetti. Still delicious. Now I treat it like a fun kitchen stress reliever: gentle press, let the edges crack, then let the oven do the heavy lifting. If you pull them out and hear that tiny crisp crackle when you nudge one, you will understand why this recipe keeps making an appearance at my table.