This is my go-to method for making crispy smashed potatoes using creamer potatoes. The inside stays tender and creamy, while the edges crisp up in the oven. They’re easy to prep, require just a handful of ingredients, and come out perfect every time.

Smashed Potatoes - On a Sheet Pan with Crispy Edges and Pepper

What Are Creamer Potaotes?

Creamer potatoes are small, young potatoes harvested before they reach full maturity. They have a naturally buttery flavor, thin skins, and a soft, creamy texture. Their small size makes them perfect for boiling and roasting, and the thin skin gets beautifully crisp in the oven. For smashed potatoes, they’re ideal because they hold their shape when pressed and still turn golden and crisp on the outside.

So what makes this recipe special?

It brings together all the best parts of a great potato in one bite. You get a soft, fluffy center, crispy golden edges, and a bit of delicate skin texture too. It’s the kind of contrast you’d normally get from deep frying, but here it happens with a simple combo of boiling and roasting.

Ingredients You’ll Need

Creamer Potatoes – the ones that come in small mesh sacks and are labeled “pee wee potatoes” or similar. Using large potatoes will not work well.
Olive Oil – This helps the potatoes crisp up in the oven. Avocado oil works well here too.
Salt – Thick kosher salt or sea salt will provide the best flavor and texture
Pepper – Fresh cracked black pepper
Fresh Herbs (Optional) – Chopped rosemary, thyme, or parsley are a great garnish and add so much flavor

Crispy Smashed Potatoes - Shown with Crispy Golden Edges

How to Make Smashed Creamer Potatoes

To get started, you need some baby creamer potatoes. Creamers come as both red potatoes and yellow golden potatoes, and each one will work here.

You want to look for the really tiny ones that come in those mesh sacks.

For scale, you can see how small the potatoes I got are, they fit into a 1-Tablespoon measure spoon:

Baby Yellow Potatoes in Colander and Tablespoon

Little babies!

I’ve tried this with bigger potatoes, and they don’t smash quite as cohesively as the small potatoes.

Also, I’ve tried these with purple (or blue) potatoes and I don’t like the texture as much as the baby red or yellow.

  1. Wash the potatoes, place them in a saucepan or large pot, and cover with COLD WATER *Do not start with boiling water*:
Baby Creamer Potatoes in Water

2. Add salt to the water, and boil until fork tender, about 10-15 minutes. Then drain the hot potatoes in a colander:

Tiny Potatoes Cooked and Draining in Colander

3. Get a rimmed sheet pan, and add your olive or avocado oil directly to the pan and spread:

Pouring Oil on a Sheet Pan

4. Place the slightly cooled potatoes on a cutting board, and use the bottom of a glass or a sturdy measuring cup to smash each of the potatoes:
*Do not use a potato masher that has grooves in it. A smooth and flat surface is essential for smashing the cooked potatoes well without them breaking apart.

How to Make Smashed Potatoes - By Squishing with Glass Cup

5. Place the potatoes on the oiled sheet pan and rub them around in the oil to make sure there is a little bit of oil under each one.

Using a large baking sheet is important, so the pieces are in a single layer. The smashing increases the surface area pretty dramatically, so use more than one pan if you need to.

6. Then season liberally with kosher salt and black pepper:

Adding Pepper to Smashed Baby creamer Potatoes

You can also add any seasonings you’d like, such as garlic powder, paprika, etc.

7. Drizzle an additional 2 tablespoons of oil on top, then bake for 25-30 minutes, until the edges are crispy and golden brown:

Roasted Smashed Potatoes - On Sheet Pan with Pepper

Serving Suggestions

These potatoes taste best when they’re hot out of the oven, and I like serving them with a dipping sauce like this Basil Vinaigrette or Chimichurri Sauce. They also pair very nicely with a sprinkle of fresh herbs, like rosemary or thyme.

You can also add a sprinkle of parmesan cheese, toss with fresh garlic butter, or a big dollop of sour cream.

This is a perfect side dish friendly to a ton of dinner recipes, such as my Creamy Parmesan Chicken, Slow Cooker Short Ribs, and Baked Turkey Meatballs.

The crispiness here relies on oil, and after Whole30 I’m very embracing of healthy fats. If you don’t like the oil, try my No Oil No Fat Crispy Potatoes instead.

Expert Tips

  • Use small creamer potatoes. The smaller the potato, the better the crisp-to-center ratio.
  • Choose red or yellow varieties. They tend to have a better texture than purple ones.
  • Don’t skimp on the oil. Make sure there’s oil under each smashed potato so the bottoms get crispy.
  • Season them your way. Garlic powder, onion powder, cumin, chipotle, and chili powder are all great.
  • Cook just what you need. These are best fresh and not as crisp when reheated.

Frequently Asked Questions

How do you store leftovers?

Keep them in an airtight container in the fridge for up to 5 days. They won’t be as crisp as freshly made, but can still be reheated in the oven.

Can you make these ahead of time

Yes. You can boil and smash the potatoes ahead of time. Store them in the fridge and roast them just before serving.

Can you use parchment paper?

I like to use an uncoated rimmed baking sheet here, as I find you get crispier results. You should not have issues with sticking so long as the potatoes aren’t too wet before going on the pan.

Tried this recipe? Leave a rating and comment below — I’d love to hear how it turned out! Or, follow me on Facebook, Instagram or Pinterest!

Smashed Potatoes On a Sheet Pan with Crispy Edges and Pepper

Crispy Smashed Potatoes

Servings: 4 , as a side
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
These Crispy Smashed Potatoes are crunchy on the edges, but fluffy and soft in the middle. It’s reminiscent of a french fry, but so much easier to make!
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Ingredients

  • 1.5 lbs baby creamer potatoes
  • 2 tbsp salt + more to season
  • 6 tbsp avocado oil, divided (or canola, grapeseed, or other neutral oil)
  • black pepper

Instructions 

  • Preheat oven to 450F.
  • Rinse the potatoes well and scrub if needed.
  • Place the potatoes in a pot, cover with cold water, and add 2 tbsp salt.
  • Bring the water to a boil over high heat, then reduce to a simmer and cook the potatoes for 10-15 minutes until fork tender.
  • Drain the potatoes and let sit for 2 minutes to dry. Then smash with a glass or measuring cup.
  • Add 1/4 cup oil to a sheet pan and place the potatoes on top, rubbing them around briefly to make sure the bottom is well coated in oil. Sprinkle with salt and pepper to taste.
  • Drizzle the remaining 2 tbsp oil on top, then roast in the oven for 25-30 minutes until crispy on the bottom and edges. Serve and enjoy!

Notes

Use very small creamer potatoes, the ones that come in small mesh sacks and are labeled “pee wee potatoes” or similar. Using large potatoes will not work well.

Nutrition

Calories: 315kcal, Carbohydrates: 30g, Protein: 3g, Fat: 21g, Saturated Fat: 2g, Sodium: 445mg, Fiber: 4g, Sugar: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Side Dish
Cuisine: American
Author: Fifteen Spatulas