Crispy Smashed Fingerling Potatoes with Peas
Fingerling potatoes are microwaved until tender, then smashed and arranged on a baking sheet with frozen peas, olive oil, rosemary, and Parmesan. Roasted until the edges crisp and turn golden brown. A simple, herbaceous side dish ready in under 30 minutes.
Ingredients
- 1 lbs fingerling potatoes, washed
- 3 tablespoons olive oil
- 1 cup frozen peasfresh peas1:1
blanch briefly if using fresh
- ¼ teaspoon salt
- 1 teaspoon dried rosemary
- 1 tablespoons shredded Parmesan cheese
Instructions
- 1
Preheat oven to 450°F and line a baking sheet with parchment paper.
- 2
Add washed potatoes to a microwave-safe bowl, cover with a paper towel, and microwave until tender.
- 3
Arrange potatoes on the prepared baking sheet and smash each one down with a fork.
- 4
Drizzle olive oil over the potatoes, then sprinkle with frozen peas, salt, rosemary, and cheese.
- 5
Roast until crisp and golden.
Tips
Pat potatoes dry before microwaving to prevent excess moisture.
Arrange smashed potatoes in a single layer for even crisping.
Good to Know
Cover and refrigerate up to 3 days.
Potatoes can be microwaved up to 2 hours in advance; smash and roast just before serving.
Serve hot as a side dish alongside grilled vegetables, roasted chicken, or fish.
Common Mistakes
Do not skip the paper towel when microwaving to prevent splattering.
Do not overcrowd the baking sheet; arrange potatoes in a single layer to achieve crispy edges.
Do not microwave longer than 4 minutes to avoid overcooked, mushy potatoes.