Crispy Small Potatoes Recipe: The One-Pan Method That Gets Golden Edges Every Time

If you love those restaurant-style potatoes with shattery golden edges and fluffy middles, this one-pan method is about to become your weeknight personality. No deep frying, no complicated steps—just smart heat, a little steam, and a final crisp-up that hits every time.

These crispy small potatoes are perfect next to eggs, chicken, salmon, or basically anything that needs a crunchy side. Bonus: fewer dishes, because everything happens in one pan.

Why You’ll Love This

It’s the best of both worlds: the potatoes cook through with a quick covered steam, then you uncover and let them roast in the pan until they’re deeply golden and crispy—without sticking or turning into mush.

Ingredients

1 1/2 pounds small potatoes (baby gold, baby red, or fingerlings), scrubbed
2 tablespoons olive oil (or avocado oil)
1 tablespoon butter (optional, but adds extra browning)
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (or regular paprika)
1/4 teaspoon black pepper
2 tablespoons water (for the steam step)
1–2 teaspoons chopped fresh rosemary or thyme (optional)
1 tablespoon chopped fresh parsley (optional finishing)
Lemon wedges (optional, for serving)

How to Make It

Prep the potatoes: If your potatoes are bite-size, leave them whole. If they’re larger than a golf ball, cut in half. Pat dry so they crisp better.
Heat the pan: Place a large skillet (cast iron is amazing here, but nonstick works too) over medium-high heat. Add the olive oil and butter, and let it get hot and shimmering.
Season and add: Toss the potatoes with salt, garlic powder, paprika, and pepper. Add them to the pan in a single layer, cut-side down if halved. Let them sit for 3–4 minutes without stirring so the first golden crust can form.
Steam to cook through: Carefully add 2 tablespoons water to the pan (it will sizzle). Immediately cover with a lid and reduce heat to medium. Cook for 8–10 minutes, shaking the pan once halfway through, until the potatoes are mostly tender when pierced with a fork.
Uncover and crisp: Remove the lid and raise heat back to medium-high. Let the remaining moisture cook off, then continue cooking 6–10 minutes, stirring every 2 minutes, until the potatoes are deeply golden with crisp edges.
Add herbs (optional): In the last minute, add rosemary or thyme and toss so it perfumes the oil and clings to the potatoes.
Final check: Taste and add a pinch more salt if needed. If you want extra crunch, give them another 1–2 minutes on the heat, keeping an eye on the color.
Finish and serve: Sprinkle with parsley and serve hot. A squeeze of lemon is seriously underrated here.

Tips for the Best Results

Don’t crowd the pan. If the potatoes are stacked, they’ll steam instead of crisp. Use a large skillet or cook in two batches.
Dry potatoes crisp better. After washing (and especially after cutting), pat them dry with a towel.
Start with real heat. You want the oil hot before the potatoes go in—this helps set the crust.
Let them sit. The first 3–4 minutes are “no-touch time.” Moving them too soon prevents browning.
Use the lid strategically. Covered = cooks the inside fast. Uncovered = evaporates moisture and crisps the outside.
Salt in layers. Season before cooking, then taste at the end. Crispy potatoes love a final pinch.
Choose the right potato. Baby golds get creamy inside; reds hold their shape; fingerlings get extra crisp edges.

Variations

Parmesan crisp: In the last 2 minutes, sprinkle 1/4 cup finely grated Parmesan into the pan and toss. It melts, then clings and crisps.
Garlic-butter finish: Add 1 minced garlic clove with the herbs during the last minute (not earlier, or it can burn).
Spicy chili-lime: Swap paprika for chili powder, and finish with lime juice and a pinch of flaky salt.
Everything-bagel potatoes: Season with 1–2 teaspoons everything seasoning at the end (so the seeds don’t scorch).
Greek-ish: Add oregano, finish with lemon, and serve with crumbled feta on top.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For best crispiness, reheat in a skillet over medium heat with a tiny splash of oil, or in a 425°F oven for 8–12 minutes until hot and crunchy again (microwave works, but the edges will soften).

FAQ

Do I have to boil the potatoes first?

Nope—that’s the point of the one-pan method. The quick covered steam step cooks the centers without a separate pot, then you uncover to crisp. You get that boiled-then-roasted vibe with way less effort.

What size counts as “small potatoes,” and should I cut them?

Think baby potatoes around 1–2 inches wide. If they’re truly bite-size, keep them whole. If they’re bigger than a golf ball, halve them so they cook through faster and give you more golden cut-sides (aka the best part).

Why aren’t my potatoes getting golden edges?

The usual culprits are too much moisture or a crowded pan. Pat the potatoes dry, make sure the pan is hot before adding them, and cook in a single layer. Also, don’t skip the uncovered crisping time—those last minutes are where the magic happens.

Can I use a nonstick pan instead of cast iron?

Yes. Cast iron gives slightly deeper browning, but nonstick works great and is especially forgiving for sticking. Just keep the heat at medium-high (not max) so the coating isn’t overheated, and still give the potatoes time to sit and brown.

Can I make these ahead for brunch and keep them crispy?

They’re best fresh, but you can cook them 80–90% of the way (stop once they’re tender and lightly golden), then finish the final crisping step right before serving. Re-crisping in a hot skillet is the fastest way to bring the edges back.