This skillet potatoes recipe is simple to prepare and just plain delicious! There’s nothing quite like oven-roasted smashed baby potatoes. They’re generously coated in plenty of fresh herbs, crispy on the outside and so fluffy on the inside. It’s an easy side dish sure to be a family favourite for weekday dinner or special occasions, alike!
This skillet potatoes recipe was originally posted in July 2015, but has been updated with more recipe details, new pictures and small recipe tweaks.
Today, I’m sharing another easy side dish recipe.
There’s nothing fancy here. No kitchen tricks.
Just humble ingredients, prepared simply (just like these roasted garlic mashed potatoes).
These smashed baby potatoes are pillowy soft on the inside and crispy on the outside.
Those little imperfect bits when you smash ’em?
Those are the best bits. They get all crispy and tasty and are just plain addictive. Trust me, I’ve eaten enough of these roasted baby potatoes.
Growing up, potatoes were definitely a staple with dinner. Were they roasted all crispy and delicious? No way. Boiled.
Now, don’t get me wrong. Boiled potatoes in Jigg’s Dinner (a Newfoundland classic) is pretty awesome. But skillet roasted potatoes with lots of fresh herbs? Yep. That’s where it’s at, my friends.
These oven roasted baby potatoes are budget friendly and sure to be on repeat in your home as they are in ours.
So, without further adieu, let’s get on with the recipe!
Ingredients for this Skillet Potatoes Recipe
- Baby potatoes (about 1 pound or 20 potatoes)
- Olive oil
- Salt and pepper
- Fresh or dried herbs
How to Make Them
Full details are in the recipe card below, but here are the basics:
Boil the baby potatoes for a little, then drain.
Toss the potatoes with olive oil, salt, black pepper and plenty of fresh herbs. Place in a cast-iron skillet and roast for 20 minutes.
After 20 minutes, carefully remove the cast iron pan from the oven and ‘smash’ a little (I like to use a potato masher to gently smash).
Tip: Those little imperfect bits when you smash baby potatoes? That’s the best! That’s where all the crispiness happens.
Turn potatoes over and roast for another 20 minutes or until cooked through. Garnish with more fresh herbs, if you like! That’s it!
Do I Have to Peel Baby Potatoes?
Nope! The skin on baby potatoes are so thin so you can leave it on. Just clean them up and use in this recipe.
How Long To Boil
Boil the potatoes for about 7 to 8 minutes just to kinda take the rawness out of them and give them a head start on cooking.
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
Best Pan To Use
My go-to pan for this skillet potatoes recipe is cast iron!
I recommend a 10 to 12-inch pan.
Can I Use A Sheet Pan Instead?
Absolutely! I love using cast iron.
However, if you want to make a this potato recipe for a crowd, by all means, use a large sheet pan.
More Tips & Variations
I like to give the baby potatoes just a little ‘smash’. If you smash more, then you may have to roast a little less (because they’ll be thinner).
I used what herbs were fresh in my garden, like tarragon, rosemary and thyme. Use what you enjoy or have on hand.
Speaking of herbs, don’t have fresh? Use ⅓ less dried. So, instead of 3 tablespoons of fresh herbs, just 1 tablespoon of dried.
Like mentioned earlier, this recipe can easily be doubled or tripled for a crowd. Hello easy Thanksgiving side dish!
More Vegetable Side Dishes
- Roasted Root Vegetables Recipe
- Brown Butter Mashed Turnip
- Cheesy Scalloped Potatoes
- Maple Glazed Speck Wrapped Carrots from Jennifer of Seasons & Suppers
Hope you love these skillet potatoes recipe as much as we do!
If you make these smashed baby potatoes, be sure to leave a comment below. Love to know how you enjoyed! Thank you!
Let’s Be Social!
Follow Girl Heart Food on Facebook, Instagram, Pinterest and Twitter for all the latest delicious eats! Oh, and don’t forget to subscribe to our newsletter!
Skillet Potatoes Recipe (smashed baby potatoes)
Ingredients
- 1 pound baby potatoes (about 20 potatoes)
- 1.5 tablespoons olive oil
- ½ teaspoon salt (plus some to season water)
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh tarragon (leaves only) (plus more for garnish, if you like). Instead of fresh tarragon, you could use 1 teaspoon of dried tarragon.
- 1 tablespoon chopped fresh thyme (leaves only) (plus more for garnish, if you like). Instead of fresh thyme, you could use 1 teaspoon of dried thyme.
- 1 tablespoon chopped fresh rosemary (plus more for garnish, if you like). Instead of fresh rosemary, you could use 1 teaspoon of dried rosemary.
Instructions
- Place potatoes in a medium pot and cover with cold water (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Bring to a boil, season with a little salt and cook 7 to 8 minutes (the potatoes are not cooked at this point; we're just giving them a head start). Preheat oven to 400 degrees Fahrenheit at this point too.
- Drain potatoes well, place in pot and drizzle with olive oil, salt, black pepper, tarragon, thyme and rosemary. Place cover on pot and shake to coat OR simply stir with a spoon to ensure potatoes are well covered.
- Transfer potatoes to a cast-iron skillet (use a 10-inch skillet or 12-inch (for more room), ensuring you get every last bit of those delicious herbs.
- Place skillet in the oven and cook potatoes for 20 minutes.
- After 20 minutes, carefully remove potatoes. Use a potato masher and gently press down each potato, 'smashing' them a little. Turn potatoes over.
- Place skillet back in the oven and cook potatoes for another 20 minutes.
- Once done, transfer potatoes to a serving dish or plate and garnish with more fresh herbs (if desired). Enjoy!
Notes
- I like to give the baby potatoes just a little ‘smash’. If you smash more, then you may have to roast a little less (because they’ll be thinner).
- I used what herbs were fresh in my garden, like tarragon, rosemary and thyme. Use what you enjoy or have on hand.
- Speaking of herbs, don’t have fresh? Use ⅓ less dried. So, instead of 3 tablespoons of fresh herbs, just 1 tablespoon of dried.
- Like mentioned earlier, this recipe can easily be doubled or tripled for a crowd.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
[email protected]
I am absolutely sure that I could eat this entire Smashed Baby Potatoes dish all by myself, Dawn! They looks great enough to eat right off the fork photo 🙂 Yum! I agree that the cast iron pan would be a perfect cooking vessel for this dish. Thanks so much for sharing.
Dawn - Girl Heart Food
I think I could too 😉 Thank you Denise!
Melanie @ Bon Appet'Ear
What a great side dish! Sounds delicious and quite a good timing with thanksgiving 😉
Karen (Back Road Journal)
I’m a real potato lover and your crispy smashed potatoes look so good.
Dawn - Girl Heart Food
Thank you very much, Karen 🙂
Kevin
Couldn’t be more excited about these smashed taters! Love a good crispy but creamy baked potato!
Dawn - Girl Heart Food
Thanks Kevin! Me too!
Marissa
My mouth is watering looking at those crispy skins! No joke, I would gladly make a meal of just these!!
Dawn - Girl Heart Food
Thank you Marissa! I could too 😉
Katerina | Once a Foodie
These baby potatoes look absolutely stunning, Dawn – I think there is nothing better than simple food done well! Gorgeous photography too – my mouth just waters looking at your photos!
Dawn - Girl Heart Food
Thank you Katerina 🙂 You’re so kind!
Matt - Total Feasts
I do love a good roast potato, and you have made some beautiful ones here. I’d happily have them on my dinner plate, love the added crispiness from smashing!!
Dawn - Girl Heart Food
Thank you Matt! They’re quite delish 🙂
Laura
Dawn, strangely enough, I’ve never made, nor eaten, smashed potatoes! I see them all the time, but just haven’t tried them. Now, you’ve got me interested in trying them! On my list of “must-make!” Recipes! Thanks!
Dawn - Girl Heart Food
Now is the time 🙂 Thanks Laura 🙂 Hope you enjoy!
Haylie / Our Balanced Bowl
Well I’m obsessed with these little guys!! They look so crispy and delicious…pretty sure I could make a meal out of these alone…especially paired with some wine! And maybe some cheese on the side because well, you know me! LOL! Awesome Fall side dish, Dawn! 🙂
Dawn - Girl Heart Food
I love the way you think, Haylie 😉 Thanks so much!
[email protected]
The ‘least’ fancy dishes are always my favorite! Little input – extraordinary output… These potatoes make the case! YUMMMM! Have a great week, my friend! xoxo
Dawn - Girl Heart Food
Totally agree! Thank you Annie! You too 🙂 XOXO
Katherine | Love In My Oven
Smashed potatoes are probably my favourite way to eat potatoes, after fries! They’re so crispy and flavourful!! I would eat this entire tray for dinner, haha. They look terrific Dawn! Happy Monday!
Dawn - Girl Heart Food
Same! So yummy! Thank you Katherine! Have a wonderful week 🙂
Mary Ann | The Beach House Kitchen
It’s amazing how such a simple recipe can have so much flavor! These happen to be one of our favorite sides Dawn. They’re always a hit with company too. Pinned!
Dawn - Girl Heart Food
Right??! Thank you Mary Ann!
mimi rippee
Well these are wonderful! Back when I watched a bit of food tv I saw Guy Fieri making smashed potatoes, but of course they were covered in cheese and bacon and sour cream. The stuff of dreams. Needless to say I never made them that way. I’d eat them all! But these are pretty. Love the fresh herb idea.
Dawn - Girl Heart Food
Lol! That does sound delicious! Thanks Mimi 🙂
Jennifer @ Seasons and Suppers
Just so happens that I came home from the market with a big basket of mini potatoes, so I’m all set to make these delicious smashed potatoes! One of favourite ways to enjoy them 🙂
Dawn - Girl Heart Food
Woo hoo! Enjoy, my friend 🙂
Kathy @ Beyond the Chicken Coop
I love baby potatoes and making them smashed with herbs just brings out the very best in the potatoes! These are perfect for dinner and leftovers would be delicious for breakfast along with a few fried eggs!
Dawn - Girl Heart Food
Totally!! That sounds delicious, Kathy 🙂 Thank you!
David @ Spiced
I love a good smashed potato! We make a similar version every so often, and in fact we just made some this past weekend. However, looking at your photos is making me want another round of these potatoes…like tonight. 🙂 These look amazing, Dawn! I love the crispy little bits on the edges. Yum!
Dawn - Girl Heart Food
Same! Thanks so much, David! Those crispy bits are the best!
Kelsie | the itsy-bitsy kitchen
Very few foods make me quite as happy as potatoes–just ask my mom, she is adamant that when I was 12 all I ate were potatoes and popsicles. And crispy potatoes are the best! These look SO GOOD, Dawn!
Dawn - Girl Heart Food
Lol! Too cute! Thank you Kelsie 🙂
Valentina
I think “smashed” is the most delicious potato preparation. And yours look especially delicious with all of those herbs and the crispiness of the edges. YUM! 🙂 ~Valentina
Dawn - Girl Heart Food
Totally!! Thank you Valentina!
Kelly | Foodtasia
Dawn, these look so amazing that I’d have to make four pans full for dinner! I usually make them in the oven, but I’m thinking on the stovetop would make them so perfectly crispy! Need a bite of these!!
Dawn - Girl Heart Food
These are made in the oven (first par boiled). They get all crispy and delicious! Thanks Kelly!
Alexandra @ It's Not Complicated Recipes
Mmm, yes please! What a delicious side-dish 🙂 I love the look of these potatoes!
Dawn - Girl Heart Food
Thank you Alexandra!