Recipe

Crispy Smashed Small Potatoes

Golden, crackly edges with fluffy centers, finished with garlic butter, herbs, and flaky salt.

By Matt Campbell

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4.8

A sheet pan of golden smashed small potatoes with crisp edges, sprinkled with herbs and flaky salt, sitting on a warm kitchen counter in natural light

Small potatoes are the kitchen equivalent of a good playlist. They make everything feel easier, faster, and somehow more fun. No peeling, no weird chunks, no potato drama. And when you smash them and roast them, they turn into little crispy, fluffy, salty discs that disappear off the pan like they have somewhere better to be.

This is my go-to method when I want max crunch with minimum effort. Boil until tender, steam-dry, smash, roast hard, then hit them with garlic butter and herbs. The result tastes like you tried way harder than you did, which is my favorite flavor.

A bowl of small potatoes next to olive oil, salt, pepper, garlic, and fresh herbs arranged on a clean kitchen counter

Why It Works

Crisp edges, fluffy middles: boiling first guarantees the centers get tender, and roasting finishes them with that crackly crust.
Seasoning actually sticks: smashing creates nooks and crags that grab oil, salt, and butter like a magnet.
Flexible finishing: keep it classic with garlic and herbs, or go wild with Parmesan, paprika, or a spicy dip.
Weeknight-friendly: mostly hands-off time, and it scales easily for a crowd.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat for crispiness: Spread on a sheet pan and warm at 425°F for 8 to 12 minutes until hot and re-crisped. An air fryer works great too at 400°F for 4 to 6 minutes.

Avoid the microwave (if you can): it makes the edges soft. If you must, microwave briefly just to warm, then finish in a hot pan or toaster oven.

Freezing: You can freeze them, but the texture is best fresh. If freezing, freeze on a tray, then bag for up to 2 months. Reheat straight from frozen at 425°F until crisp and hot.

Common Questions

Small Potato Questions

What counts as a small potato?

Think baby potatoes, new potatoes, or any potato around 1 to 2 inches wide. Fingerlings work too, just smash gently so they do not fall apart.

Do I have to boil them first?

For smashed potatoes, yes, it is the easiest way to guarantee a fluffy center. Roasting from raw works for wedges and cubes, but smashed potatoes need that tender interior before you flatten them.

How do I know they are done boiling?

Time is a guideline. They are ready when a knife slides in with very little resistance and the potato wants to break apart if you push it.

How do I keep them from sticking to the pan?

Use parchment paper or a well-oiled sheet pan. Also, let them roast undisturbed for the first 15 minutes after smashing so a crust can form.

My masher or glass keeps sticking. Help?

Totally normal. If they are grabbing, lightly oil the bottom of your glass or masher, or let the potatoes steam-dry for another minute so the surface is less tacky.

Why are my potatoes not getting crispy?

The usual culprits are too much water or not enough heat. Drain well, let the steam escape for a couple minutes, use enough oil, and roast at 450°F. Also make sure your pan is not crowded. If needed, use two sheet pans so the edges can actually crisp instead of steaming.

Can I make them ahead?

Yes. Boil and smash up to 1 day ahead. Refrigerate on a parchment-lined tray covered so they do not dry out or pick up fridge smells, then roast right before serving. Add the garlic butter at the end.

What should I serve with smashed small potatoes?

Anything that loves a crispy side: roast chicken, burgers, salmon, steak, or a big salad with a sharp vinaigrette. They are also a sneakily great brunch side with eggs.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot
Colander
Rimmed baking sheet
Parchment paper (optional but helpful)
Measuring spoons
Small saucepan (for garlic butter)
Potato masher, sturdy glass, or measuring cup (for smashing)

I started making these when I was chasing that restaurant-style potato crunch at home without committing to a deep fryer situation. The first time I smashed a tray of tiny potatoes, I went a little too hard and turned half of them into mashed potato abstract art. Still ate them. Still loved them. Now I do it on purpose: gentle smash, high heat, and a buttery finish that makes the whole kitchen smell like you know what you are doing.