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:
Clean the baby potatoes and boil for a little. Then, drain.
Toss the potatoes with olive oil, salt, 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.
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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 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!
Skillet Potatoes Recipe (smashed baby potatoes)
- 1 pound baby potatoes (about 20 potatoes)
- 1.5 tablespoons olive oil
- ½ teaspoon salt (plus some to season water)
- ½ teaspoon black pepper
- 3 tablespoons fresh herbs (plus more for garnish iif you like. (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 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 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.