If you love potatoes with those crunchy, golden edges (the kind you can hear), this is your new go-to. These crispy small potatoes are a true one-pan situation: no boiling, no complicated steps, just smart spacing and high heat.
They’re weeknight-easy but look like you tried. Serve them with eggs, chicken, salmon, a salad, or straight off the pan while you “clean up.”
Why You’ll Love This
This one-pan method gets you evenly cooked, fluffy-inside potatoes with crisp, browned edges every single time, using simple ingredients and minimal cleanup.
Ingredients
- 1 1/2 pounds small potatoes (baby gold, red, or fingerlings), halved (or quartered if larger)
- 2 1/2 tablespoons olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional but so good)
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan (optional, for extra crisp and flavor)
- 1 tablespoon chopped fresh parsley or chives (for serving)
- 1 to 2 teaspoons lemon juice (optional, for a bright finish)
How to Make It
- Preheat the oven to 450°F. Place a rimmed sheet pan inside while it heats (this is the secret to fast browning).
- Prep the potatoes: scrub, dry well, and cut so pieces are similar in size. Smaller, even pieces = even crisp.
- In a large bowl, toss potatoes with olive oil, salt, garlic powder, smoked paprika, and black pepper. If using Parmesan, toss it in now.
- Carefully remove the hot sheet pan from the oven. Spread potatoes out in a single layer, cut-side down. Give them space; crowding = steaming.
- Roast for 18 minutes without touching them. This uninterrupted time helps the cut sides develop that golden crust.
- Flip the potatoes using a thin spatula (scrape confidently). Rotate the pan for even heat, then roast 12 to 18 minutes more, until deeply golden and crisp at the edges.
- Optional crisp boost: switch the oven to broil for 1 to 2 minutes at the end. Stay close; they can go from golden to “oops” fast.
- Finish and serve: sprinkle with herbs, and hit with a tiny squeeze of lemon if you like. Taste and add a pinch more salt if needed.
Tips for the Best Results
- Preheat the pan: adding potatoes to a hot sheet pan jump-starts browning and helps prevent sticking.
- Dry the potatoes really well: water is the enemy of crisp. After washing, towel-dry like you mean it.
- Cut-side down first: that flat surface is your crispy real estate. Don’t flip too early.
- Don’t crowd: use two pans if needed. If potatoes are too close, they steam and stay soft.
- Use enough oil (but not too much): oil helps crisping and even browning. Two to three tablespoons is the sweet spot for 1 1/2 pounds.
- Choose the right pan: a light-colored metal sheet pan browns evenly; dark pans can over-brown the bottoms faster.
- Spatula technique: a thin metal spatula helps release crusty bits without tearing them off.
Variations
- Rosemary-garlic: add 1 teaspoon dried rosemary (or 1 tablespoon fresh) plus 1/4 teaspoon extra garlic powder.
- Spicy chile-lime: swap paprika for chili powder, then finish with lime juice and a pinch of flaky salt.
- Greek-ish: add dried oregano and finish with crumbled feta and a squeeze of lemon (after roasting).
- Extra-crispy Parmesan: use the Parmesan and add 1 tablespoon cornstarch to the seasoning mix for an even crunchier coating.
- Breakfast potatoes: add 1/2 teaspoon onion powder and serve with ketchup, hot sauce, or a runny egg.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on a sheet pan at 425°F for 8 to 12 minutes (best crisp), or in an air fryer at 400°F for 4 to 6 minutes. Microwaving works for speed, but you’ll lose the crunchy edges.
FAQ
Do I need to boil the small potatoes first?
Nope. This one-pan method is designed to skip boiling completely. High heat + a preheated pan + cut-side-down roasting gives you tender centers and crispy edges without the extra pot.
Why didn’t my potatoes get crispy?
The usual culprits are moisture and crowding. Make sure the potatoes are very dry, use enough oil, and spread them out with space between pieces. Also, don’t flip too early—leave them cut-side down for the first roast so they can properly brown.
What kinds of small potatoes work best?
Baby gold (Yukon), baby red, and fingerlings all work. Gold potatoes tend to be buttery and crisp nicely; reds hold their shape a bit more. Just cut them evenly so they finish at the same time.
Can I make these ahead for a party?
Yes. Roast them until just barely golden, cool, and refrigerate. Right before serving, spread on a pan and roast at 450°F for 8 to 12 minutes to re-crisp and deepen the color. Finish with herbs and lemon at the end.
How do I keep them from sticking to the pan?
Preheating the pan and using enough oil helps a lot. Also, don’t try to flip too soon—once the crust forms, they release more easily. If you’re still worried, a light coat of cooking spray on the hot pan (carefully, away from open flame) can add extra insurance.