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.
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!
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Ingredients & Notes
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
- 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.
- 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.
- Generously brush the olive oil over each mini potato.
- 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.
Dip them into some ketchup or homemade ranch! These potatoes go great with other brunch items like this homemade fresh spinach quiche!
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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Crispy Roasted Mini Potatoes
Equipment
- large stock pot
- 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.
- Generously grush the oil onto each potato.
- 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
- 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.
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