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!
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
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.
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 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.
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 (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.
More Vegetable Side Dishes
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.
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 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 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 cook 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 cook 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.
Nutrition (estimate only)
Nutrition information 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 estimates only.
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!
