Crispy Smashed Fingerling Potatoes with Romesco Sauce & Toasted Almonds

These crispy smashed fingerling potatoes are the ultimate crunchy snack or side dish. Boiled until tender, smashed flat, and roasted until golden and shatteringly crisp, they are served over a smoky, nutty Romesco sauce made with roasted red peppers and toasted almonds.

Finished with a sprinkle of fresh parsley and extra almonds, this dish brings a gourmet touch to your table in under an hour.

Smashed potatoes are a favorite for good reason: they offer a maximum of crispy surface area with a fluffy interior. Here, fingerling potatoes are boiled, flattened, and roasted at high heat until every craggy edge is golden and blistered.

The Romesco sauce—a Spanish classic of roasted peppers, almonds, garlic, and sherry vinegar—adds a rich, smoky depth that complements the potatoes beautifully. This recipe is perfect for a party appetizer, a side dish, or even a satisfying snack.

Ingredients

Why this recipe works

The method of boiling the potatoes first ensures they are fully cooked and tender on the inside before they hit the oven. Smashing them flattens the potatoes, increasing the surface area that will come into contact with the hot baking sheet.

This creates countless craggy edges that crisp up beautifully, while the interior stays soft and fluffy. The high oven temperature (425°F) further encourages browning and crunch.

The Romesco sauce is a brilliant partner for crispy potatoes. The roasted red peppers provide a sweet, smoky base, while the toasted almonds add a nutty richness and a slight crunch. Sherry vinegar brightens the sauce with a gentle acidity, and garlic adds a savory kick. Blending the sauce until thick but still textured ensures it clings to the potatoes without overwhelming them.

Notes and substitutions

Fingerling potatoes are ideal for this recipe because they are small, waxy, and hold their shape well during boiling. If you cannot find fingerlings, baby Yukon Gold or red potatoes work well—just halve them if they are larger than 2 inches. The key is to use potatoes that are relatively uniform in size so they cook evenly.

For the Romesco sauce, jarred roasted red peppers are convenient and yield a consistent flavor. If you prefer, you can roast fresh peppers over a gas flame or under the broiler, then steam and peel them.

Toasted slivered almonds are used both in the sauce and as a garnish; toast them in a dry skillet over medium heat until golden and fragrant, stirring frequently to prevent burning.

• fingerling potatoes: baby Yukon Gold or red potatoes (halve if large)
• roasted red peppers from a jar: fresh roasted red peppers (roast, steam, and peel)
• sherry vinegar: red wine vinegar or balsamic vinegar
• toasted slivered almonds: toasted hazelnuts or blanched almonds

Equipment

• Large pot
• Colander
• Baking sheet
• Flat-bottomed glass
• Food processor
• Small bowl