Go Back
–+ servings
roasted smashed fingerling potatoes topped with gremolata on plate.
Print Recipe Pin
5 from 21 votes

Crispy Smashed Fingerling Potatoes with Gremolata

Crispy smashed fingerling potatoes with an added burst of flavor from the fresh parsley-garlic-lemon gremolata topping are potato heaven. Delish!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings (change as needed): 4
Author: Cheryl Avrich

Ingredients

  • 1.5 pounds fingerling potatoes, Note 1
  • 2 tablespoons olive oil (or 1 tbsp melted butter, 1 tbsp oil)
  • salt and pepper, to taste

Gremolata ingredients, Note 2

  • 1/2 cup loosely packed parsley, washed and dried
  • 1/2 clove fresh garlic (or less if you don't like strong garlic)
  • 1 lemon (for zest)
  • salt and pepper to taste

Instructions

  • HEAT OVEN to 450F/232C.
  • BOIL POTATOES: Place washed potatoes in pot with cold water with 2 teaspoons salt added. Water should cover potatoes. Bring to boil and lower heat to medium heat. Boil for 10-13 minutes, depending on the size of your potatoes. Potatoes should be soft and easily pierced with a knife. Drain potatoes, place back in pot and shake pot lightly over heat for a minute to remove moisture from potatoes. Note 3 to microwave.
  • SMASH AND SEASON POTATOES: Line a rimmed baking sheet with foil (for easier clean up). Drizzle about 1/2 tablespoon of olive olive on foil and spread around to cover pan. Place potatoes in single layer on baking tray. Using a flat-bottomed cup or glass, gently press down on each potato until it splits. Keep pressing until potatoes are about 1/2 inch/1.3 cm thick. Don't worry if a few fall apart (they still taste great!). Brush remaining oil (or melted butter) on potatoes and sprinkle with salt and black pepper.
  • ROAST POTATOES: Roast potatoes in oven for about 22-30 minutes or until potatoes are golden brown and edges are crispy. It's not necessary to flip them over, but I often do to brown them more evenly.
  • MAKE THE GREMOLATA: While potatoes are roasting, finely chop the parsley. Grate garlic using a microplane if you have one. Otherwise mince finely with a knife. Finely zest the lemon (yellow part only). Mix parsley, lemon and garlic together until well combined. Add salt and pepper to taste.
  • SERVE: Place roasted smashed potatoes on a serving platter. Sprinkle with a small handful of gremolata (you may not need it all - Note 4) and serve hot or at room temperature.

Notes

  1. Potato options: instead of fingerling potatoes, try red or yellow baby potatoes (also called new potatoes) or Yukon gold potatoes (these will need to be cut in halves or quarters after boiling, depending on their size). 
  2. Gremolata variations: You can try other herbs like oregano, thyme or basil - and lime instead of lemon zest. Or add some shallots, green onions or parmesan cheese to the mix.
  3. Microwave potatoes (instead of boiling): Pierce potatoes with a knife. Microwave for 2-4 minutes depending on size, until easily pierced with a knife. 
  4. How to use leftover gremolata: As a topping for fish, shrimp, roasted vegetables or risotto. Or stir it into mayonnaise for a zesty aioli.
  5. Make Ahead: You can make the Gremolata a day or two ahead. You can also make the potatoes ahead up to the point where they go into the oven to roast. Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in a hot oven for 10 minutes.
Nutrition values are estimates. 
Calories: 201kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 600mg | Potassium: 807mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1269IU | Vitamin C: 58mg | Calcium: 47mg | Iron: 2mg