This skillet potatoes recipe is simple to prepare and just plain delicious! There’s nothing quite like 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, fresh 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. And, if you know me, I can’t wait for those roasted baby potatoes to make it to the plate….straight off the cast iron pan and into my pie hole, lol.
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 super 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 Needed for this Skillet Potatoes Recipe
All you need is –
- Baby potatoes (about 1 pound or 20 potatoes)
- Olive oil
- Salt and pepper
- Fresh or dried herbs
How to Make ‘Em
Full details are in the recipe card below, but here are the basics –
- Clean the baby potatoes and boil for a little.
- Drain well.
- Toss with olive oil, salt, pepper and plenty of fresh herbs.
- Place in a cast iron skillet (ensuring you scrape every last bit of herbs from the pot onto the potatoes) and roast for 20 minutes.
- After 20 minutes, carefully remove the cast iron pan from the oven and ‘smash’ a little.
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!
Do I Have to Peel Baby Potatoes?
Nope! The skin on baby potatoes are so thin (plus, potato skins have fibre). Just clean them up and use in this recipe.
How Long Do I Need to Boil Them?
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.
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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 1/3 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 Sides You May Enjoy
- Roasted Root Vegetables Recipe – Using your favourite root vegetables, this easy sheet pan side dish is easy, delicious and sure to be a fall favourite!
- Brown Butter Mashed Turnip – Brown butter. Roasted garlic. Savoury turnip. Need I say more?
- Cheesy Scalloped Potatoes – This comfort food classic is jam packed with creamy, cheesy potatoes and are is scrumptious.
- Maple Glazed Speck Wrapped Carrots from Jennifer of Seasons & Suppers – sweet, savoury and a lovely presentation!
Hope you love these skillet potatoes recipe as much as we do!
Until next time, take care and chit chat again soon,
Make these smashed baby potatoes? That’s awesome! Love it if you left a comment below. Many thanks!
Skillet Potatoes Recipe (smashed baby potatoes)
- 1 pound baby potatoes (about 20 potatoes)
- 1.5 tablespoons olive oil
- 1/2 teaspoon salt (plus some to season water)
- 1/2 teaspoon black pepper
- 3 tablespoons fresh herbs (plus more for garnish, optional. (I used a combination of tarragon, thyme and rosemary OR use 1 tablespoon of dried herbs)).
- Place potatoes in a pot of water, bring to 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.
- Drain potatoes well, place in pot and drizzle with olive oil, salt, pepper and herbs. Place cover on pot and shake to coat OR simply stir with a spoon to ensure potatoes are well covered.
- Pour potatoes in 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 oven and cook potatoes for 20 minutes.
- After 20 minutes, carefully remove potatoes. Use a potato masher (or something with a flat bottom), gently press down each potato, 'smashing them' a little. Turn over.
- Place skillet back in oven and cook another 20 minutes.
- Once time is up, remove potatoes and garnish with more fresh herbs, if desired. Enjoy!
- 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 1/3 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.