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    Home » Recipes » Side Dish Recipes

    Skillet Potatoes Recipe (Smashed Baby Potatoes)

    Published: September 21, 2019 Updated: September 21, 2019 / By: Dawn | Girl Heart Food 39 Comments

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    Smashed roasted baby potatoes with herbs on a blue plate.

    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 favourite for weekday dinner or special occasions, alike!

    Smashed roasted baby potatoes with herbs on a blue plate.

    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 them?

    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 Jiggs 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
    Ingredients for a skillet potatoes recipe.

    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.

    Note: 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.

    Close-up of baby potatoes cooking in a pot of water.

    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.

    Baby potatoes with herbs in a cast-iron skillet before being roasted.

    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.

    Smashed baby potatoes with herbs in a cast-iron skillet.

    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 the 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.

    Best Pan To Use

    My go-to pan for this skillet potatoes recipe is cast iron!

    I recommend a 10 to 12-inch pan.

    Close-up of a smashed roasted baby potato with thyme.

    Can I Use a Sheet Pan Instead?

    Absolutely! Though I love using a cast-iron skillet, you can use a sheet pan instead.

    If you want to make a this potato recipe for a crowd (and perhaps double the recipe), by all means, use a large sheet pan.

    Tips and 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.
    • Don’t have fresh herbs? Use ⅓ less dried. So, instead of 3 tablespoons of fresh herbs, just 1 tablespoon of dried.
    A fork stuck into a roasted baby potato.

    More Vegetable Side Dishes

    • Roasted Root Vegetables
    • Brown Butter Mashed Turnip With Roasted Garlic
    • Easy Scalloped Potatoes

    If you make this skillet potatoes recipe, be sure to leave a comment below!

    This recipe was originally published in July 2015 but has been updated.

    Smashed roasted baby potatoes with herbs on a blue plate.

    Skillet Potatoes Recipe (Smashed Baby Potatoes)

    Dawn | Girl Heart Food
    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 favourite for weekday dinner or special occasions, alike!
    5 from 17 votes
    Print Recipe Save RecipeSaved!
    Prep Time 5 mins
    Cook Time 48 mins
    Total Time 53 mins
    Course Side Dish
    Servings 4 servings
    Prevent your screen from going dark

    Ingredients
     

    • 1 pound baby potatoes, about 20 potatoes
    • 1.5 tablespoons olive oil
    • ½ teaspoon salt, plus some to season water
    • ½ teaspoon freshly ground black pepper
    • 1 tablespoon chopped fresh tarragon leaves, plus more to taste for optional garnish
    • 1 tablespoon chopped fresh thyme leaves, plus more to taste for optional garnish
    • 1 tablespoon chopped fresh rosemary leaves, plus more to taste for optional garnish

    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 for 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. Ensure that the potatoes are in a single layer so they roast up nicely.
    • Place skillet in the oven and roast the potatoes for 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 roast the potatoes for another 20 minutes.
    • Once done, transfer potatoes to a serving dish or plate and garnish with more fresh herbs (if desired). Serve and 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.
    • Don’t have fresh herbs? Use ⅓ less dried. So, instead of 3 tablespoons of fresh herbs, just 1 tablespoon of dried.

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword easy side dish, oven roasted potatoes recipe, smashed baby potatoes

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

    More Side Dish Recipes

    • Fries, Dressing and Gravy
    • Cheese Lovers Slow Cooker Mac and Cheese
    • Homemade Gravy (Without Drippings)
    • Newfoundland Dressing

    © Girl Heart Food Inc. All photographs and content are COPYRIGHT PROTECTED.

    Reader Interactions

    Comments

    1. [email protected]

      October 12, 2019 at 12:42 am

      5 stars
      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.

      Reply
      • Dawn - Girl Heart Food

        October 16, 2019 at 1:05 pm

        I think I could too 😉 Thank you Denise!

        Reply
    2. Melanie @ Bon Appet'Ear

      October 08, 2019 at 10:28 pm

      What a great side dish! Sounds delicious and quite a good timing with thanksgiving 😉

      Reply
    3. Karen (Back Road Journal)

      September 28, 2019 at 8:29 am

      I’m a real potato lover and your crispy smashed potatoes look so good.

      Reply
      • Dawn - Girl Heart Food

        September 29, 2019 at 2:11 pm

        Thank you very much, Karen 🙂

        Reply
    4. Kevin

      September 27, 2019 at 3:17 pm

      5 stars
      Couldn’t be more excited about these smashed taters! Love a good crispy but creamy baked potato!

      Reply
      • Dawn - Girl Heart Food

        September 29, 2019 at 2:10 pm

        Thanks Kevin! Me too!

        Reply
    5. Marissa

      September 25, 2019 at 4:04 pm

      5 stars
      My mouth is watering looking at those crispy skins! No joke, I would gladly make a meal of just these!!

      Reply
      • Dawn - Girl Heart Food

        September 29, 2019 at 2:08 pm

        Thank you Marissa! I could too 😉

        Reply
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