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+ servings
Roasted smashed potatoes on a baking sheet.

Crispy Roasted Mini Potatoes

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 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Appetizer, Side Dish
Cuisine American
Servings 4 people
Calories 436 kcal


  • 2 Roasting pan
  • large stock pot
  • colander
  • small cup or mason jar or use a large fork


  • 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


  • 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.


*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. 


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
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