This is another easy favorite as a side dish for just about anything. It doesn’t take much more effort than regular roasted potatoes but the timing on the boil is a little critical to get the “smash” consistency correct.
For 4 people you’ll need about 2 lbs of fingerling potatoes, 2-3 garlic cloves (crushed and chopped), 1/4 c finely grated parmesan, 2-3 Tbsp fresh rosemary (chopped), a splash of olive oil, 1 Tbsp melted butter, salt and pepper.
Boil enough water to cover all of your potatoes in a medium pot. Preheat oven to 425.
Once at the boil, add all of the potatoes, uncut, into the water and reduce to a simmer. Boil for 12-14 mins. The timing here is important as you don’t want the potatoes to get too soft, but if they are too hard, they won’t “smash” properly. We’ve found that 14 minutes for normal fingerlings works pretty well.
Drain the potatoes and place them into a large bowl. splash some olive oil over them, then add the garlic, rosemary and some salt and pepper. Toss well to completely coat all of the potatoes.
Now lay them out on a lined and lightly greased baking sheet spreading them evenly into a single layer on the oiled pan.
With the blade of a large knife or a large spoon, gently press down on each of the parboiled potatoes until they just start to crush. This should happen easily without too much pressure.
Drizzle the melted butter over the top of all the smashed potatoes. Cover all of the potatoes with a layer of grated parmesan.
Bake until golden and crispy – about 20-30 minutes.