These smashed mini potatoes are super crispy on the outside with a nice, soft texture on the inside. They’re oven-roasted and incredibly easy to make. They’re the perfect potato side dish for any meal—serve them at breakfast with eggs and bacon, at lunch with a burger or hot dog, and at dinner with grilled steak or chicken.
What are smashed potatoes?
Smashed potatoes are first boiled, to soften them, then smashed and roasted to create a super crispy crust with a soft, fluffy interior. They make a great snack, side dish, or appetizer!
Baby potatoes are usually used for oven-roasted smashed potatoes because their small size makes them easy to smash after being parboiled, and they also cook more quickly.
Jump to:
- What are smashed potatoes?
- Ingredients
- Potatoes for roasting smashed potatoes
- How to make smashed baby potatoes
- Seasoning Variations for smashed potatoes
- Sauce options
- What to serve with baby smashed potatoes
- Tips for the Best Crispy Mini Smashed Potatoes
- Frequently Asked Questions
- More easy oven recipes to try
- Smashed baby potatoes
Ingredients
Mini potatoes - also called baby potatoes, are small-sized potatoes about 2 inches in diameter that are picked before reaching maturity. You can use red or yellow potatoes, as they have a nice, silky skin with a buttery and creamy interior.
Butter – For additional buttery goodness.
Olive Oil – Brushing the oil on the potatoes after smashing will ensure a crispy texture.
Kosher Salt – Sprinkled on after the potatoes are done cooking.
Rosemary – Optional, I usually just sprinkle fresh rosemary or thyme over the cooked potatoes for additional flavor.
Potatoes for roasting smashed potatoes
Mini potatoes are mainly used, any potatoes can be mini potato as they are just picked prior to the potato reaching maturing.
If you don’t have baby potatoes readily available, there are some other options:
Cut regular sized potatoes - use russet, red or gold yukon potatoes and cut them into 2 inch square sizes. These may require shorter parboiling times.
Fingerling potatoes - are also small but longer than mini potatoes, making them a good substitute. There’s no need to cut them—just parboil and smash them according to the recipe instructions.
How to make smashed baby potatoes
1). Boil the potatoes in salted water for 15 minutes. Then, strain them and return them to the pot—the residual heat will help dry them. Add melted butter and mix well.
2). Transfer the potatoes to a roasting pan. Using the bottom of a cup, gently smash each potato, applying pressure to the center to avoid breaking them apart.
3). Generously brush each potato with olive oil.
4). Roast the potatoes in the oven at 400°F for 40 to 45 minutes, or until they are golden and crispy.
Seasoning Variations for smashed potatoes
If you’re looking to add more flavor, experiment with seasonings to make them even more delicious! Try using dry or fresh parsley, rosemary, thyme, minced garlic, paprika, cayenne pepper, chili powder, onion powder, or garlic powder.
Sauce options
Serve the smashed potatoes plain or with my favorite condiment—ketchup! Other topping and sauce options include:
- Aioli
- Bacon bits
- Sour cream
- Homemade ranch
- Honey mustard
- Sriracha mayo
What to serve with baby smashed potatoes
These potatoes pair well with any main dish, like a small prime rib roast, or for a holiday meal, such as a dry-brined spatchcocked turkey. Serve them alongside other delicious holiday sides—some of my favorites are green bean casserole with cream of chicken and rich, creamy scalloped potatoes.
Tips for the Best Crispy Mini Smashed Potatoes
- Thinner potatoes will have crispier edges, while thicker ones will have softer insides.
- For thicker potatoes, use a cup to smash one side, then flip them over and smash the other side.
- The more crevices you create while smashing, the more crispy edges you’ll get.
- Use a small cup or a fork to help smash the potatoes. Since these are smaller spuds, be careful not to apply too much pressure, as this can cause them to break apart.
Frequently Asked Questions
Yes, you’ll need to boil the potatoes to soften prior to smashing them.
Make sure to completely dry the potatoes prior to baking and thoroughly brush them with olive oil. Bake until you reach your preferred level of crispness.
When your potatoes are almost done boiling, use a fork or toothpick to poke through the middle of one potato. If there is little to no resistance and the fork/toothpick easily pokes through, then the potatoes are ready to be smashed.
More easy oven recipes to try
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Smashed baby potatoes
Equipment
- small cup or mason jar or use a large fork
Ingredients
- 3 pounds mini potatoes I used baby dutch yellow potatoes
- 2 tablespoons butter, melted
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- water for boiling
- Kosher salt, to taste
- rosemary leaves, fresh optional
Instructions
- Add enough water to cover the potatoes in a stock pot and add 1 teaspoon of kosher salt. Bring it to a boil over high heat.
- Add the potatoes and boil, covered with a lid for 15-20 minutes.
- Meanwhile, preheat the oven to 400°F.
- Drain the potatoes in a colander and return them to the stock pot to allow the residual heat to dry them for about 30 seconds.
- Add the butter to the pot and mix it well with the potatoes.
- Transfer the potatoes onto a roasting pan, space them about ½ inch apart.
- Use a cup or large fork to gently smash the potatoes. For thicker potatoes, smash one side, then turn them over to smash the other side.
- Generously brush each potato with oil.
- Roast for 40 to 45 minutes, or until your desired level of crispiness is reached.
- Sprinkle with kosher salt to taste, and add optional rosemary leaves for extra flavor.
- Serve with your favorite sauce.
Notes
- Thinner potatoes will have crispier edges, thicker ones will have softer insides.
- For thicker potatoes use the cup to smash one side, then flip it over to smash it again.
- The more crevices you create when smashing the potatoes, the more crispy edges you’ll get.
- Since these are smaller spuds, be careful not to use too much pressure, which can cause the potatoes to break apart.
- For additional flavor, top with your favorite herbs like rosemary or thyme.
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