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    You are here: Home / Breakfast / Crispy Roasted Mini Smashed Potatoes

    Crispy Roasted Mini Smashed Potatoes

    Published: Mar 18, 2022 · Modified: Apr 15, 2022 by Kaylie This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Roasted smashed potatoes on plate.
    Smashed potatoes on pan with topped rosemary leaves.

    These oven roasted mini smashed potatoes are super crispy on the outside, with a nice, soft texture on the inside.  They’re so easy to make, and don’t require deep frying. They’re just about the perfect potato side dish for every meal – serve them at breakfast with eggs and bacon, at lunch with a burger or hotdog, and at dinner with grilled steak or chicken.

    Roasted smashed potatoes with rosemary leaves on roasting pan.

    Any crispy food item in our house goes quickly and these potatoes are no exception!  These are my kids’ favorite potato side dish, next to french fries. My kids love to dip them in ketchup, and hubs likes them with a side of aioli. They quickly became one of my family’s favorite sides, and you’re going to love them too!

    Jump to:
    • Ingredients & Notes
    • Instructions
    • Pro Tips
    • Frequently Asked Questions
    • More easy oven recipes to try
    • Crispy Roasted Mini Potatoes

    Ingredients & Notes

    Ingredients in bowls, salt, olive oil, butter and baby potatoes.

    Mini potatoes – I’m using baby dutch yellow potatoes, 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.

    Instructions

    Step by step instructions on how to make roasted smashed potatoes.
    1. Boil the potatoes with salt for 15 minutes. Then strain the potatoes and return them to the pot they were boiled in, the residual heat will dry them off. Add melted butter and mix well.
    2. Transfer the potatoes onto a roasting pan. Using the bottom of a cup, gently smash the potatoes, concentrating pressure on the middle of the potato to prevent them from breaking apart.
    3. Generously brush the olive oil over each mini potato.
    4. Oven roast the potatoes at 400 Fahrenheit for 35-40 minutes, until golden and crispy. 

    Pro Tips

    • Thinner potatoes will have crispier edges, thicker ones will have softer insides.
    • For thinner 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.
    • Use a small cup or a fork to help smash the potatoes. 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. 
    Roasted smash potatoes with rosemary leaves on plate.

    Frequently Asked Questions

    Do you have to boil potatoes before baking?

    Yes, you’ll need to boil the potatoes to soften prior to smashing them.

    Why are my roasted potatoes not crispy?

    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. 

    How do you know when potatoes are ready to be smashed?

    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

    • Make Ahead Brioche French Toast Breakfast Casserole
    • Baked Panko Parmesan Encrusted Cod
    • Oven-Baked Nachos with Ground Beef and Cheese
    • Baked Chicken Skewers in the Oven

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    Roasted smashed potatoes on a baking sheet.

    Crispy Roasted Mini Potatoes

    Kaylie
    These oven baked mini smashed potatoes are super crispy on the outside, with a nice, soft texture on the inside.  Made with baby yellow potatoes, they’re so easy to make, and don’t require deep frying. They’re just about the perfect potato side dish for every meal.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Appetizer, Side Dish
    Cuisine American
    Servings 4 people
    Calories 436 kcal

    Equipment

    • 2 Roasting pan
    • large stock pot
    • colander
    • 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 water (enough to cover the potatoes) in a stock pot with 1 teaspoon of kosher salt. Take it to a boil on high heat.
    • Add the potatoes and boil, covered with a lid for 15-20 minutes.
    • Meanwhile, preheat oven to 400 degrees Fahrenheit.
    • Drain the potatoes in a colander and return it to the stock pot for the residual heat to dry the potatoes, 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 thinner potatoes, smash one side then turn it over to smash it again.
    • Roast for 35 to 40 minutes, or until level of crispiness is reached.
    • Sprinkle kosher salt to taste and add optional rosemary leaves for additional flavor.
    • Serve with your favorite sauce.

    Notes

    *Nutritional facts provided are only an estimate, accuracy is not guaranteed.
    • Thinner potatoes will have crispier edges, thicker ones will have softer insides.
    • For thinner 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. 

    Nutrition

    Serving: 4peopleCalories: 436kcalCarbohydrates: 59gProtein: 7gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 15mgSodium: 647mgPotassium: 1434mgFiber: 7gSugar: 3gVitamin A: 182IUVitamin C: 67mgCalcium: 43mgIron: 3mg
    Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!
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    Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

    More about me →

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