If you love those restaurant-style potatoes with the crisp, golden edges and fluffy centers, this is your moment. These crispy small potatoes are made with a simple one-pan method that’s basically foolproof—no deep frying, no fancy equipment, and no babysitting.
The trick is a quick simmer, a gentle smash (optional but highly recommended), and a hot oven so the edges get lacy and crunchy every time. Think: snackable, shareable, and dangerously easy to keep “taste-testing.”
Why You’ll Love This
This recipe delivers max crisp with minimal effort: one pan, simple ingredients, and reliable results. It works for weeknights, holiday spreads, and everything in between—plus the seasoning options are endless.
Ingredients
- 1 1/2 pounds small potatoes (baby Yukon gold, red, or fingerlings)
- 1 1/2 teaspoons kosher salt, divided (plus more to taste)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon black pepper
- 2 tablespoons grated Parmesan (optional, for extra crispy edges)
- 1 to 2 tablespoons chopped fresh parsley or chives (optional, for serving)
- Optional finishing: flaky salt, lemon wedges, or a dollop of sour cream
How to Make It
- Heat the oven and pan. Preheat oven to 450°F. Place a rimmed sheet pan in the oven while it heats so it gets nice and hot (this helps the potatoes start crisping immediately).
- Quick simmer the potatoes. Add small potatoes to a pot and cover with cold water by about an inch. Add 1 teaspoon kosher salt. Bring to a boil, then simmer 8–12 minutes, just until a knife slides in with slight resistance (not fully falling-apart tender).
- Drain and rough up. Drain potatoes well. Let them steam-dry in the colander for 2–3 minutes. If you want extra crispy edges, give the colander a gentle shake to scuff the outsides a little.
- Smash (for the crispiest edges). Transfer potatoes to a cutting board. Use the bottom of a glass or measuring cup to press each potato until it cracks and flattens slightly (about 1/2–3/4 inch thick). If you prefer them whole, you can skip this, but smashed potatoes crisp the best.
- Season and oil. Carefully remove the hot sheet pan from the oven. Add olive oil and tilt to coat. Add potatoes in a single layer (cut/smashed side down when possible). Sprinkle with garlic powder, paprika, black pepper, and the remaining 1/2 teaspoon kosher salt. Add Parmesan now if using.
- Roast until golden. Roast 20 minutes. Flip or turn the potatoes (especially any that look pale underneath), then roast another 10–15 minutes until deep golden with crisp, jagged edges.
- Finish and serve. Taste and add more salt if needed. Shower with herbs, a pinch of flaky salt, and serve hot. If you’re doing lemon, squeeze it on right before eating for a bright, salty-crispy combo.
Tips for the Best Results
- Use a hot pan. Preheating the sheet pan is the easiest “chef trick” that makes these reliably crisp.
- Don’t overboil. If the potatoes get too soft in the simmer step, they’ll tear and get a little mushy instead of crisp-edged.
- Steam-dry matters. Those few minutes after draining help moisture escape so the oven can crisp the outside, not just dry it out.
- Give them space. Crowding = steaming. Use a large sheet pan and keep potatoes in a single layer.
- Oil + salt = flavor. Potatoes can take more seasoning than you think. If they taste flat, add a pinch more salt while they’re hot.
- Parmesan hack. A light sprinkle of finely grated Parmesan creates extra crunchy, golden bits on the pan (in the best way).
Variations
- Rosemary garlic: Add 1 teaspoon dried rosemary (or 1 tablespoon chopped fresh) and swap garlic powder for 2 minced garlic cloves tossed in during the last 5 minutes of roasting.
- Spicy chili-lime: Add 1/2 teaspoon chili powder and a pinch of cayenne. Finish with lime zest and juice.
- Everything bagel: Skip paprika, toss with 1–2 teaspoons everything bagel seasoning after roasting, and serve with cream cheese or Greek yogurt dip.
- Lemon pepper: Use lemon pepper seasoning instead of paprika, and finish with lemon juice.
- Herby ranch vibes: Toss hot potatoes with a spoonful of ranch seasoning and chopped dill or parsley.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat for best crispiness in a 425°F oven or air fryer until hot and re-crisped (about 6–10 minutes). The microwave works in a pinch, but you’ll lose the golden edges—so if crisp is the goal, go oven or air fryer.
FAQ
Do I have to boil the potatoes first?
For this one-pan method, yes—at least a quick simmer. Parboiling jump-starts the inside so the oven can focus on crisping the exterior. If you skip it, the potatoes usually need much longer in the oven and can dry out before they get deeply golden.
What are the best potatoes for crispy edges?
Baby Yukon golds are the sweet spot: creamy centers and great browning. Baby reds work too (slightly waxier), and fingerlings get super crisp because of their shape. If your potatoes are larger than golf-ball size, cut them in half after simmering so they crisp evenly.
Why aren’t my potatoes getting crispy?
The usual culprits are: the pan wasn’t preheated, the potatoes were too wet, or the pan was overcrowded. Make sure they steam-dry after draining, use enough oil to coat the hot pan, and give each potato a little breathing room.
Can I make these ahead for a party?
Yes. Simmer and smash the potatoes up to 24 hours ahead, then refrigerate. When ready, roast on a preheated, oiled sheet pan at 450°F until golden and crisp (you may need a few extra minutes because they’re starting cold).
How do I keep the seasoning from burning at 450°F?
Use dry spices like garlic powder and paprika (they handle high heat well). If you want fresh garlic, add it in the last 5 minutes of roasting or toss it on right after the potatoes come out of the oven, so it stays fragrant instead of bitter.