Smashed Fingerling Potatoes

A great side dish to any meal, these unusually prepared potatoes are an attention-getter and taste divine! Spark them up even further with another herb of your choice. Prep/cook times are approximate. NOTE: Some of the photos posted are of baby yukon potatoes (I think!) which are very similar in taste, texture and color to fingerlings. Show more

Ready In: 30 mins

Serves: 3-4


  • 1  lb fingerling potato
  • 1  garlic clove, minced
  • 13 cup parsley, chopped
  •  salt and pepper, to taste
  • 1  cup  vegetable oil, enough to equal 1/2-inch -1-inch depth in the skillet
  • 12 tablespoon butter


  1. Wash/scrub the fingerling potatoes and boil, unpeeled, for 12 minutes. Drain and let cool.
  2. Take each fingerling between your hands and squash it between your palms. The idea is to beak the skin and flatten the potato, but not to crush it completely; it should still stay intact as much as possible.
  3. Heat a skillet with ½” to 1” of oil on high heat. When the oil is hot, about 350F, deep-fry each fingerling, turning them over midway when each side is browned. Drain on paper towels.
  4. In another pan, melt butter and add minced garlic and parsley. Stir briefly over medium heat to release flavors, then toss fingerling potatoes into this mixture.
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