Smashed Buttery Fingerling Potatoes with Shallots

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Smashed Buttery Finglerling Potatoes with Herbs de Provence by Angela Roberts

Smashed, buttery fingerling potatoes set off by the sweet aroma of shallots is a humble dish that is simply intoxicating. This is the potato dish that will cause you to close your eyes, when taking that first bite. You know what I’m talking about. There is more bite than mashed potatoes, but will elicit

Smashed Buttery Finglerling Potatoes with Herbs de Provence by Angela Roberts

These are romantic potatoes. They put you in a good mood in a soft, sensuous way. Now don’t pretend you don’t know what I mean, unless, of course, you’ve never had shallots sauteed in butter. While similar, shallots are distinctly different than onions at least to my nose. I would be able to tell a shallot from an onion cooking in butter without looking, for there is certain sweetness that smells slightly different, French. They can be used interchangeably, but for this dish, I do hope you seek out shallots.

Smashed Buttery Fingerling Potatoes with shallots will pair well with fish, roasted chicken, or steak. This is a most satisfying side dish.

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5 from 1 vote

Smashed Buttery Fingerling Potatoes with Shallots

Smashed fingerling potatoes, an amazing side dish for roast chicken, fish or steak.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side
Cuisine: American
Servings: 4
Author: Angela Roberts


  • 1 pound fingerling potatoes scrubbed clean with skin
  • 3 to 4 shallots chopped
  • 1/2 cup unsalted butter
  • 1 teaspoon Herbs de Provence
  • sea salt
  • freshly ground pepper


  • Melt a whole stick or 1/2 cup butter into a pan and saute 3 to 4 chopped shallots until they almost start turning golden. In the meantime, boil fingerling potatoes, drain and with the back of a heavy serving spoon, give a smash or a pop. Sounds crazy, but that what I do, only being careful to just smash the top not the whole potato. Put potatoes into the butter and shallots and give a good stir with plenty of salt and pepper. Season with Herbs de Provence.

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  1. Perfect! Love the butter knife. Funny, saw the fingerling potatoes in the refrigerator today and thought…hmm, what should I do with these potatoes, now I know!

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