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.