If you love roasted potatoes but wish they had more crunch without turning dry, you’re about to be obsessed. These smash-roasted small potatoes are the best of both worlds: shatteringly crisp edges, golden bottoms, and a fluffy, steamy center that tastes like comfort food doing the most.
This is the kind of side dish that looks fancy on a sheet pan, but it’s secretly low-effort. Boil, smash, roast, and suddenly your “random bag of small potatoes” becomes the star.
Why You’ll Love This
Smashing creates tons of nooks and crannies, which means more surface area for oil, salt, and heat to work their magic—aka extra crunchy outside with that cozy, fluffy inside every good potato deserves.
Ingredients
- 1 1/2 to 2 pounds small potatoes (baby Yukon Gold, baby red, or mixed)
- 1 1/2 tablespoons kosher salt, divided (plus more to taste)
- 3 to 4 tablespoons olive oil (or avocado oil for extra crisp)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for serving)
- 1 to 2 tablespoons grated Parmesan (optional, for serving)
- Lemon wedges or a quick dip (optional, for serving)
How to Make It
- Heat the oven to 450°F. Place a large rimmed baking sheet in the oven while it preheats—this helps you get that immediate sizzle for max crunch.
- Boil the potatoes: Add potatoes to a large pot and cover with cold water by about 1 inch. Stir in 1 tablespoon of the salt. Bring to a boil, then simmer 12–18 minutes, until a fork slides in easily but the potatoes aren’t falling apart.
- Drain and steam-dry: Drain the potatoes well, then return them to the hot pot for 1–2 minutes, shaking occasionally, to evaporate excess moisture. Dry potatoes = crispier roast.
- Season the oil: In a bowl, mix olive oil with garlic powder, smoked paprika, black pepper, and the remaining 1/2 tablespoon salt.
- Smash: Carefully remove the hot baking sheet from the oven. Spread potatoes on the sheet. Use the bottom of a sturdy glass or measuring cup to press each potato until it’s about 1/2-inch thick. If a few split, that’s perfect—those jagged edges get extra crunchy.
- Oil and roast: Drizzle the seasoned oil over the smashed potatoes. Flip each potato once to coat both sides, then arrange with the “rough” side up for more crisping. Roast 20 minutes.
- Flip for even crunch: Flip the potatoes and roast another 15–20 minutes, until deeply golden and crisp around the edges.
- Finish and serve: Sprinkle with parsley and/or Parmesan. Taste and add an extra pinch of salt if needed. Serve hot with lemon wedges or your favorite dipping sauce.
Tips for the Best Results
- Choose the right size: Aim for 1 to 2-inch small potatoes so they cook evenly and smash nicely.
- Don’t skip the steam-dry: Moisture is the enemy of crunch. Let them sit in the hot pot for a minute after draining.
- Preheat the sheet pan: That first contact with heat gives you crisp bottoms without extra effort.
- Smash gently but confidently: Press until flattened, not obliterated. If they break a little, that’s a texture win.
- Use enough oil: This recipe isn’t about being drenched, but a generous coating helps edges fry in the oven.
- Roast hot: 450°F is the sweet spot for crunchy outside and fluffy inside. Lower heat = more dry, less crisp.
- Season after roasting, too: A final tiny pinch of salt (or Parmesan) makes the flavor pop.
Variations
- Garlic-herb: Swap paprika for Italian seasoning. Finish with melted butter mixed with minced garlic and parsley.
- Spicy: Add 1/4 to 1/2 teaspoon cayenne or chipotle powder to the oil. Serve with ranch or garlic yogurt.
- Parmesan-crust: Sprinkle Parmesan during the last 5 minutes of roasting so it melts and crisps onto the potatoes.
- Lemon-pepper: Skip paprika, add extra black pepper and lemon zest, and squeeze fresh lemon over the top.
- Everything bagel: Finish with everything bagel seasoning right after roasting (it sticks best to hot oil).
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on a baking sheet at 425°F for 10–15 minutes (or in an air fryer at 400°F for 6–9 minutes) until hot and re-crisped; the microwave works in a pinch, but you’ll lose the crunchy edges.
FAQ
Why do my smashed potatoes not get extra crunchy?
The usual culprits are too much moisture and not enough heat. Make sure you steam-dry the potatoes after draining, use a preheated sheet pan, and roast at 450°F. Also, coat both sides with oil—dry spots won’t crisp the same.
Do I have to boil the small potatoes first?
Yes for this texture. Boiling cooks the inside until fluffy, and the oven then focuses on crisping the outside. If you skip boiling, the potatoes often turn leathery before the centers are tender.
What kind of small potatoes work best for smash-roasting?
Baby Yukon Golds are the dream: creamy centers and great browning. Baby reds hold their shape well and get crisp edges too. Mixed “little potatoes” bags work great—just try to keep sizes similar so they cook evenly.
Can I make these ahead for a party?
You can boil and steam-dry the potatoes up to 1 day ahead. Chill them, then smash and roast right before serving. If they’re cold from the fridge, add 2–4 extra minutes to the first roasting time.
How do I keep them from sticking to the pan?
Use a rimmed metal baking sheet (not glass), preheat it, and make sure there’s enough oil under and over the potatoes. If your pan is older or prone to sticking, add parchment paper—just know you may lose a tiny bit of bottom crisp (still super crunchy overall).