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–+ servings
Roasted smashed potatoes on a baking sheet.

Smashed baby 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 8 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Side Dish
Cuisine American
Servings 4 people
Calories 436 kcal

Equipment

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

*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
  • 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. 

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
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