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Smashed Fingerlings with Onion and Herbs

fingerling potatoes - pan fried and smashed

Fried potatoes and onions are some of my all-time favorite foods to eat. There was a time when I went fishing every day and I asked my wife to cook me fried potatoes and onions for dinner every night until I asked her to stop.

Needless to say, when I got home from fishing there was always a fresh pan of taters and onions on the stove. I would skin and dress the catfish and fry it up.  I must have eaten catfish, fried potatoes and onions, and corn on the cob for a week straight.

Smashed fingerlings are my new way to eat taters and onions. They boil up quickly and are ready to go into the skillet and smashed in minutes.

pan fried smashed fingerling potato recipe

What is a fingerling potato?

A fingerling potato is a potato that doesn’t grow very large and is used in a variety of recipes and dishes. They have very light brown skin and yellowish colored flesh. They grow several types of fingerlings and the most popular being the French Fingerling and the gorgeous Purple Peruvian. They’re mostly enjoyed roasted or smashed and seasoned. They also make an unbelievable warm potato salad.

how to cook fingerling potatoes

How to cook fingerling potatoes

You can pretty much cook and prepare a fingerling potato the same you can any potato. The major difference between fingerlings vs red vs new vs russet is that fingerlings have a much more delicate flesh. They cook very quickly and you should never peel them.  The skin is eaten along with the flesh and is also very tender.  Season them like you would any other potato.


fingerling potatoes - pan fried and smashed

Pan-Fried Smashed Fingerling Potatoes with Onion

If you like fried potatoes you'll enjoy this pan-fried smashed fingerling recipe.
Prep Time 10 mins
Cook Time 34 mins
Total Time 45 mins
Servings 4


  • 2 lbs. fingerling potatoes
  • 1/2 chopped yellow onion
  • 1/4 tsp thyme
  • 1/4 tsp rosemary
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 cup extra virgin olive oil
  • 1/2 tbsp kosher salt
  • salt and pepper


  • Boil the potatoes in a large pot with the kosher salt until they're about fork tender and drain.
  • Heat a heavy 10-12 inch skillet on medium-low heat.
  • Pour the olive oil into the skillet and add the onion, thyme, and rosemary. Stir and let cook for 1 minute.
  • Place the potatoes in the skillet and heat the skillet to medium-high. Lightly smash the potatoes with a fork or potato masher. Season the potatoes with the garlic, onion powder and a little salt and pepper.
  • Cook until they have a light crisp or crust and flip. Lightly smash again and cook until you have the desired crisp.


Don't burn the onion or herbs. If your onion starts to get crispy, turn the heat down

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