This is my favorite way to make crispy smashed potatoes using baby creamer potatoes. The centers stay tender and creamy while the edges turn golden and crunchy in the oven. The method is simple, uses only a few ingredients, and reliably produces perfect results every time.
What Are Creamer Potatoes?
Creamer potatoes are small, young potatoes harvested before they reach full maturity. They have thin skins, a naturally buttery flavor, and a soft, creamy interior. Their bite-sized shape makes them ideal for boiling and roasting; the skins crisp nicely in the oven while the insides stay tender. For smashed potatoes, creamer potatoes are perfect because they hold together when pressed and develop a delicious golden crust.
This recipe highlights contrast: a fluffy, soft center with crisp, caramelized edges and a touch of textured skin. You’ll get the satisfying crunch of fried potatoes without deep frying—just boil, smash, and roast.
Ingredients You’ll Need
- Creamer potatoes – look for very small “pee wee” or baby potatoes; larger potatoes don’t work as well.
- Olive oil or avocado oil – enough to coat the baking sheet and to drizzle over the potatoes; this is key for crisping.
- Salt – kosher salt or sea salt for the cooking water and for seasoning.
- Black pepper – freshly cracked for best flavor.
- Fresh herbs (optional) – chopped rosemary, thyme, or parsley to finish.
How to Make Smashed Creamer Potatoes
Start with small baby creamer potatoes. Both red and yellow varieties work well; avoid larger potatoes because they don’t smash as cleanly. The tiny ones often come in small mesh sacks and can be as small as a tablespoon in size.
Follow these straightforward steps for the best results:
- Wash the potatoes and place them in a saucepan. Cover with cold water—do not add them to boiling water. Add salt to the water (about 2 tablespoons for this quantity).
- Bring the pot to a boil, then lower the heat and simmer until the potatoes are fork-tender, about 10–15 minutes depending on size. Drain the potatoes and let them sit briefly to dry.
- Preheat your oven to 450°F (230°C). Pour about 1/4 cup oil onto a rimmed sheet pan and spread it evenly across the surface.
- Place the slightly cooled potatoes on a cutting board. Use the bottom of a glass or a sturdy measuring cup with a flat surface to press each potato gently until it spreads and flattens to about 1/4–1/2 inch thick. Avoid using a grooved potato masher—use a smooth, flat surface so the potatoes stay intact while smashing.
- Arrange the smashed potatoes in a single layer on the oiled sheet pan, making sure each piece has a little oil underneath. A large baking sheet is best so they roast evenly; use a second pan if necessary.
- Season generously with kosher salt and freshly cracked black pepper. You can also add other seasonings like garlic powder, smoked paprika, or chili powder if you like.
- Drizzle an additional couple of tablespoons of oil over the tops, then roast in the preheated oven for 25–30 minutes, until the edges and undersides are golden brown and crisp.
Remove from the oven and finish with fresh chopped herbs, a sprinkle of flaky salt, or a light dusting of grated Parmesan if desired. Serve hot for the best texture.
Serving Suggestions
These potatoes are best served straight from the oven. They pair well with simple dipping sauces such as a basil vinaigrette or chimichurri, and a sprinkle of fresh rosemary, thyme, or parsley brightens the dish. Other tasty finishes include grated Parmesan, a toss with garlic butter, or a dollop of sour cream.
They make a versatile side dish and work well alongside roasted or braised mains, grilled proteins, or vegetarian entrees.
The crisp texture depends on oil, so don’t skimp if you want reliably crunchy bottoms and edges. If you prefer a lower-fat approach, there are alternative roasting methods that use less oil but may produce slightly different textures.
Expert Tips
- Use very small creamer potatoes. Smaller potatoes give a better crisp-to-tender center ratio.
- Choose red or yellow varieties. These typically offer a creamier texture than some purple varieties.
- Make sure there’s oil under each potato. That contact with the hot pan is what creates the crunchy bottom.
- Season freely. Try garlic powder, onion powder, smoked paprika, cumin, or chili powder to vary the flavor.
- Serve fresh. These are at their best right out of the oven; reheated potatoes will be slightly less crisp.
Frequently Asked Questions
Store cooled potatoes in an airtight container in the refrigerator for up to five days. Reheat in a hot oven to help restore some crispness — microwave reheating will make them soft.
Yes. You can boil and smash the potatoes ahead of time and keep them covered in the refrigerator. Roast them just before serving to finish and crisp them up.
A well-oiled, uncoated rimmed baking sheet typically gives the crispiest results. Parchment can be used, but direct contact with the oiled pan often yields a better crust.
Tried this recipe? Leave a rating and a comment below—I’d love to hear how it turned out!
Crispy Smashed Potatoes
4 as a side
Ingredients
- 1.5 lbs baby creamer potatoes
- 2 tbsp salt, plus more to season
- 6 tbsp avocado oil, divided (or olive, canola, or another neutral oil)
- black pepper
Instructions
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Preheat the oven to 450°F (230°C).
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Rinse and scrub the potatoes if needed.
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Place potatoes in a pot, cover with cold water, and add 2 tablespoons salt.
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Bring to a boil, reduce to a simmer, and cook 10–15 minutes until fork tender.
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Drain and let sit for 2 minutes, then smash each potato with the bottom of a glass or measuring cup.
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Add 1/4 cup oil to a rimmed sheet pan, place the potatoes on top, and rub them around so the bottoms are coated. Season with salt and pepper.
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Drizzle the remaining 2 tablespoons oil over the potatoes and roast 25–30 minutes until the edges and undersides are crisp and golden. Serve immediately.
Notes
Nutrition
,
Carbohydrates: 30 g
,
Protein: 3 g
,
Fat: 21 g
,
Sodium: 445 mg
Nutrition is estimated using a food database and is intended as a guideline for informational purposes only.