Smashed Fingerling Potatoes

An easy, flavorful side dish or breakfast recipe.
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These potatoes are the star of any menu. It’s the perfect easy to make side dish with a rich flavor. Duck fat truly makes the difference (even though you can substitute olive oil). I use a homemade duck fat which has a boat load of olive oil – this is usually the fat reserved from making duck confit – that’s a recipe for another time.

These potatoes are my son’s favorite and he always ask for more. These potatoes are not only great as a side dish with chicken, but they work equally as well for breakfast. However you serve these potatoes, I hope you will enjoy them as much as we do around here. Happy Cooking!

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5 from 1 vote

Smashed Fingerling Potatoes

These potatoes are increadibly simple and easy to make yet they are bursting with flavor.

Course Side Dish
Cuisine American, Easy, Pan fried, Stovetop
Keyword 30-Minute Recipe, American Cuisine, Duck Fat, Easy Potatoes, Fingerling Potatoes, Garlic Potatoes, Stovetop Potatoes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 People
Calories 247 kcal
Author Yasmin Jackson


  • 1 1/2 pounds steamable fingerling potatoes (can substitute regular fingerling potatoes)
  • 4 tablespoons duck fat
  • 3 small sprigs fresh rosemary
  • 1 jumbo clove garlic or 4 to 6 cloves regular size garlic
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper


  1. If using steamable potatoes, steam in microwave according to package instructions. Be sure to let the pototoes rest for a few minutes before opening the bag.

    Alternatively, if using regular fingerling potatoes, cook in a pot of salted water until tender when pierced with a fork . Be sure to bring the water to a boil first and then add the potatoes and cook for about 15 to 20 minutes until tender but not very soft.

  2. Once the pototoes are cool enough to handle, use a mallet or rolling pin to gently smash them to even out the thickness.

    Note: One light smash usually does the trick.

  3. If using a jumbo size garlic, cut it into 6 to 8 pieces. Use the mallet/rolling pin to gently smash them flat. If using regular size garlic just smash them without slicing.

  4. Roughly chop the rosemary sprigs.Note: Be sure to discard any tough stalks.

  5. Heat 4 tablespoons duck fat in a 12 inch non-stick frying pan. Use medium to medium-low heat.

  6. Season the fat in the pan with a pinch of the salt and pepper.

  7. Add the garlic and saute for up to 2 minutes until fragrant and they start to turn light brown around the edges. Remove them to a small plate or bowl.

  8. Add the smashed potatoes in a single layer. Sprinkle with 1/2 of the remaining salt and pepper and all of the rosemary.

  9. Turn up the heat to medium high. Cook for 3 to 4 minutes until they have a nice crusty light brown on the bottom.

  10. Add back the cooked garlic.

  11. Use a tong to flip the potatoes. Sprinkle with the remaining salt and pepper.

  12. Continue cooking for another 3 to 4 minutes until they are nice and light brown.

  13. Mix and transfer to a serving platter. Garnish with herbs if preferred.

  14. Serve with your favorite main dish. Enjoy.

Recipe Notes

You can use regular fingerling potatoes in this recipe. 

A non-stick pan is best. Otherwise you will need to add more fat.

For the duck fat, I usually reserve it from whenever I make duck confit – this is usually combined with a lot of olive oil as duck confit is made by slow cooking in olive oil.

You can purchase duck fat if you don’t have homemade one.

Both versions freeze well. Defrost in the fridge before using.

Nutrition Facts
Smashed Fingerling Potatoes
Amount Per Serving
Calories 247 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 13mg4%
Sodium 301mg13%
Potassium 716mg20%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 1g1%
Protein 4g8%
Vitamin A 22IU0%
Vitamin C 34mg41%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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4 Comments Add yours

  1. These look so addictive. Love smashed potatoes! 🙂

    1. julietkitchen says:

      Thanks so much. They are always a hit.


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