If you love a potato that’s loud-crunchy on the outside but basically a mashed potato cloud on the inside, these smash-roasted small potatoes are about to become your thing. This method is simple: boil, smash, roast hard, and let the oven do the heavy lifting.
They’re perfect as a side for weeknight chicken, a brunch situation with eggs, or a snack you “accidentally” eat straight off the pan. Bonus: they look fancy with basically zero effort.
Why You’ll Love This
These potatoes deliver maximum texture with minimal ingredients: crispy, golden edges and fluffy centers, plus all the salty, garlicky, herby vibes you want from a roasted potato—without deep frying or complicated steps.
Ingredients
- 1 1/2 to 2 pounds small potatoes (baby gold, baby red, or fingerlings), about 1 1/2 inches wide
- 2 teaspoons kosher salt, divided (plus more to taste)
- 3 tablespoons olive oil (or avocado oil), divided
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon black pepper
- 2 tablespoons melted butter (optional, for extra flavor and browning)
- 2 tablespoons chopped fresh parsley or chives
- 1 to 2 teaspoons lemon zest or 1 tablespoon lemon juice (optional, for brightness)
- Flaky salt, for finishing (optional but elite)
How to Make It
- Preheat your oven to 450°F. Line a large sheet pan with parchment paper for easier cleanup, or use a bare metal sheet pan for the crispiest edges.
- Boil the potatoes: add potatoes to a large pot and cover with cold water by about 1 inch. Add 1 1/2 teaspoons kosher salt. Bring to a boil, then simmer until the potatoes are fork-tender (usually 12–18 minutes depending on size).
- Drain and dry: drain the potatoes well, then let them sit in the colander for 3–5 minutes so the steam dries them out. Drier surface = crispier smash.
- Oil the pan: drizzle 2 tablespoons of the olive oil onto the sheet pan and spread it around (a silicone brush or the back of a spoon works). This is your crispy foundation.
- Smash: place potatoes on the sheet pan with a little space between each one. Use the bottom of a glass, measuring cup, or sturdy mug to gently press each potato until it’s about 1/2-inch thick. If a few crack or split, perfect—that’s where the crunch happens.
- Season: drizzle the remaining 1 tablespoon oil over the potatoes (and melted butter, if using). Sprinkle with garlic powder, paprika, black pepper, and the remaining 1/2 teaspoon kosher salt. Flip each potato once to coat both sides, then return them to a flat, smashed position.
- Roast: roast for 25 minutes, then flip the potatoes. Roast another 15–20 minutes, until deeply golden and crisp at the edges. Don’t be shy here—color equals flavor and crunch.
- Finish: immediately sprinkle with flaky salt (if using). Toss with fresh herbs and lemon zest or a squeeze of lemon juice. Serve hot, while the outside is at peak crunch.
Tips for the Best Results
- Choose similar-sized potatoes. Even sizing means they all finish cooking at the same time, which keeps some from going mushy while others are still firm.
- Don’t skip the steam-dry. Letting the potatoes dry after boiling helps the oil stick and makes the surface crisp faster in the oven.
- Use enough oil. Smash-roasting is basically a controlled crisping situation. Oil helps the edges fry against the pan.
- Smash to about 1/2 inch. Too thick and the outside won’t get as crunchy; too thin and the centers won’t stay fluffy.
- High heat is the point. 450°F is what gives you those browned, crunchy ridges without drying out the inside.
- Flip once for max crunch. You’ll get crispness on both sides and more golden surface area.
- Season right after roasting. A final hit of flaky salt and herbs sticks best when the potatoes are hot.
Variations
- Parmesan-crusted: After flipping, sprinkle 1/3 cup finely grated Parmesan around and over the potatoes. It melts into crispy, lacy bits.
- Spicy chili-lime: Swap paprika for chili powder, add lime zest, and finish with a squeeze of lime plus a pinch of cayenne.
- Garlic herb butter: Melt butter with 1 minced garlic clove and a pinch of salt. Brush on in the last 5 minutes of roasting.
- Everything bagel: Sprinkle with everything bagel seasoning after roasting, then add chopped chives.
- Loaded vibe: Top with sour cream or Greek yogurt, sliced scallions, and a sprinkle of bacon bits or smoked salt.
- Rosemary-lemon: Add 1 teaspoon dried rosemary (or 1 tablespoon fresh chopped) before roasting and finish with lemon zest.
Storage & Reheating
Store leftover smash-roasted potatoes in an airtight container in the fridge for up to 4 days. Reheat on a sheet pan at 425°F for 10–15 minutes (best for bringing back crunch), or in an air fryer at 400°F for 6–8 minutes, shaking halfway.
FAQ
How do I make these extra crunchy outside?
Use high heat (450°F), enough oil on the pan, and roast until they’re deeply golden—not just “lightly browned.” Also, letting the boiled potatoes steam-dry for a few minutes before smashing helps a ton. If your pan looks dry, drizzle a touch more oil around the edges before roasting.
Do I have to boil them first?
For this smash-roasted style, yes—boiling is what guarantees the fluffy interior. Roasting raw small potatoes first takes longer and won’t smash as cleanly, and you’ll lose that soft center-to-crisp edge contrast.
Why are my potatoes sticking to the pan?
Most often it’s not enough oil, or the potatoes were flipped too early. Make sure the sheet pan is well-oiled, and let them roast until the bottom is truly browned before flipping. Parchment paper helps with sticking, but bare metal can crisp more—just use enough oil either way.
Can I make these ahead for a party?
Yes. Boil and smash them up to 8 hours ahead, keep them on the sheet pan, cover, and refrigerate. When you’re ready, drizzle with oil, season, and roast at 450°F. If they’re going in cold, add 5 extra minutes before the first flip.
What dipping sauces go best with smash-roasted small potatoes?
They’re amazing with garlic aioli, sour cream + chives, ranch, chipotle mayo, honey mustard, or a quick lemony yogurt sauce (Greek yogurt, lemon juice, salt, pepper, and a little grated garlic). Basically: anything creamy + a little tang is a win.