This Skillet Potatoes Recipe is budget friendly, 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.
Hey friends!
Today, I’m sharing another easy side dish recipe.
There’s nothing fancy here. No kitchen tricks.
Just humble ingredients, prepared simply.
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 adiu, let’s check out the deets!
What Ingredients are 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 Roasted Potatoes?
- 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 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, they add some fibre). Just clean them up and use in this recipe.
How Long Do I Need to Boil Potatoes?
Boil the potatoes for about 7-8 minutes just to kinda take the rawness out of them and give them a head start on cooking.
What’s the Best Pan for Skillet Potatoes?
My go-to pan for this skillet potatoes recipe is cast iron!
I recommend as 10 – 12 inch pan.
Can I Cook Potatoes on 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 for Making These Crispy Smashed Potatoes
- 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!
Like This Smashed Potatoes Recipe? You May Enjoy These Too
- 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 🙂
~Dawn
P.S. If you think these smashed baby potatoes will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO
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Skillet Potatoes Recipe {smashed baby potatoes}
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!
Ingredients
- 1 lbs baby potatoes -about 20 potatoes
- 1.5 tbsp olive oil
- 1/2 tsp salt -plus some to season water
- 1/2 tsp black pepper
- 3 tbsp fresh herbs -I used a combination of tarragon, thyme and rosemary OR use 1 tbsp of dried herbs (plus more for garnish, optional)
Instructions
- Place potatoes in a pot of water, bring to boil, season with a little salt and cook 7-8 minutes (the potatoes are not cooked at this point; we're just giving them a head start). Preheat oven to 400 F.
- 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!
Video
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 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.
Nutrition (estimate only)
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.
I think I could too 😉 Thank you Denise!
I’m a real potato lover and your crispy smashed potatoes look so good.
Thank you very much, Karen 🙂
Couldn’t be more excited about these smashed taters! Love a good crispy but creamy baked potato!
Thanks Kevin! Me too!
My mouth is watering looking at those crispy skins! No joke, I would gladly make a meal of just these!!
Thank you Marissa! I could too 😉
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!
Thank you Katerina 🙂 You’re so kind!
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!!
Thank you Matt! They’re quite delish 🙂
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!
Now is the time 🙂 Thanks Laura 🙂 Hope you enjoy!
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! 🙂
I love the way you think, Haylie 😉 Thanks so much!
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
Totally agree! Thank you Annie! You too 🙂 XOXO
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!
Same! So yummy! Thank you Katherine! Have a wonderful week 🙂
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!
Right??! Thank you Mary Ann!
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.
Lol! That does sound delicious! Thanks Mimi 🙂
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 🙂
Woo hoo! Enjoy, my friend 🙂
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!
Totally!! That sounds delicious, Kathy 🙂 Thank you!
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!
Same! Thanks so much, David! Those crispy bits are the best!
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!
Lol! Too cute! Thank you Kelsie 🙂
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
Totally!! Thank you Valentina!
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!!
These are made in the oven (first par boiled). They get all crispy and delicious! Thanks Kelly!
Mmm, yes please! What a delicious side-dish 🙂 I love the look of these potatoes!
Thank you Alexandra :)!