Salt baby potatoes are a simple, rustic side dish where small, creamy potatoes are boiled until tender, then roasted or pan-fried until their skins turn shatteringly crisp and seasoned generously with flaky salt. The method works because the initial boil seasons the potatoes from within, while the high-heat finish creates a wonderful contrast between the crackly exterior and the soft, buttery interior. This recipe delivers a foolproof, crowd-pleasing side that pairs with almost anything.
Ingredients
- 1 ½ pounds (680 g) baby potatoes (Yukon Gold, red, or mixed)
- 2 tablespoons (30 g) kosher salt, plus more for finishing
- 2 tablespoons (30 ml) olive oil or melted unsalted butter
- 2 cloves garlic, minced (optional)
- 1 tablespoon (15 ml) fresh lemon juice (optional)
- 2 tablespoons (8 g) chopped fresh parsley, chives, or dill (for serving)
- Flaky sea salt, such as Maldon, for finishing
Instructions
- Boil the potatoes: Place the baby potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add the 2 tablespoons (30 g) kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15–20 minutes (depending on size). Drain well.
- Dry and slightly cool: Let the potatoes sit in the colander for 2–3 minutes to steam off excess moisture. If you have time, spread them on a baking sheet and let them air-dry for 5 minutes—this helps the skins crisp better.
- Preheat the pan: While the potatoes boil, place a large cast-iron or heavy-bottomed skillet over medium-high heat and add the olive oil or butter. Heat until shimmering (but not smoking).
- Crisp the potatoes: Add the drained potatoes to the hot skillet in a single layer (work in batches if needed). Use a spatula or potato masher to gently press down on each potato until it bursts slightly, flattening it to about ½ inch (1.25 cm) thick. Season with a pinch of salt.
- Cook until golden: Let the potatoes cook undisturbed for 3–4 minutes, until the bottoms are deeply golden and crispy. Flip and cook the other side for another 3–4 minutes. If using garlic, add it during the last 1 minute of cooking, stirring to coat.
- Finish and serve: Remove from heat. If using lemon juice, drizzle it over the potatoes and toss. Transfer to a serving platter, sprinkle with fresh herbs and a generous pinch of flaky sea salt. Serve immediately.
Tips
- Don’t skip the salting water: The water should taste like the sea—this is the only chance to season the inside of the potatoes. If you reduce the salt, the potatoes will taste bland no matter how much you add later.
- Dry the potatoes well: Any moisture on the surface will steam instead of crisp. Pat them dry with a clean kitchen towel after draining if you’re in a hurry.
- Use a hot pan: A cold pan will cause the potatoes to stick and absorb oil, resulting in soggy skins. Make sure the oil is shimmering before adding the potatoes.
- Don’t overcrowd: If the skillet is too full, the potatoes will steam each other. Cook in batches if necessary; you can keep the first batch warm in a 200°F (93°C) oven while you finish the rest.
Serving Suggestions
These crispy salt baby potatoes are incredibly versatile. Serve them alongside roasted chicken, grilled steak, or pan-seared fish. They also make a fantastic addition to a brunch table, paired with eggs and a green salad. For a vegetarian main, serve them with a dollop of sour cream or Greek yogurt and a sprinkle of smoked paprika.
Variations
- Herb butter: Instead of olive oil, use melted butter and toss the finished potatoes with chopped rosemary or thyme.
- Spicy: Add ½ teaspoon (2.5 ml) red pepper flakes or a pinch of cayenne with the garlic.
- Lemon-herb: Increase the lemon juice to 2 tablespoons (30 ml) and add 1 teaspoon (5 ml) of lemon zest along with the herbs.
- Parmesan: After crisping, sprinkle with ¼ cup (25 g) grated Parmesan cheese and let it melt slightly before serving.
- Smoky: Stir in ½ teaspoon (2.5 ml) smoked paprika with the garlic.
Storage and Reheating
Store leftover salt baby potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a single layer on a baking sheet and warm in a 400°F (204°C) oven for 5–7 minutes, or until hot and re-crisped. You can also reheat them in a skillet with a little oil over medium-high heat for 3–4 minutes. Avoid microwaving, as it will make them soggy.
Frequently Asked Questions
Can I use larger potatoes? Yes, but you’ll need to cut them into 1-inch (2.5 cm) chunks before boiling. Adjust the boiling time accordingly—they may take a few minutes longer.
Why do my potatoes stick to the pan? This usually happens if the pan isn’t hot enough or the potatoes are too wet. Ensure the oil is shimmering and the potatoes are well-dried. Also, let them cook undisturbed for the first 3–4 minutes—they will release from the pan once a crust forms.
Can I make these ahead of time? You can boil the potatoes up to 2 days ahead and store them in the refrigerator. When ready to serve, proceed with the crisping step—just add a few extra minutes to the cooking time to ensure they heat through.
What’s the best potato variety for this recipe? Baby Yukon Gold or red potatoes work best because they have thin skins and a creamy texture. New potatoes are also great. Avoid starchy russets, which can fall apart.
Can I skip the boiling step? Boiling is essential for even cooking and seasoning from within. If you skip it, the potatoes will be hard in the center and overly browned on the outside.
How do I get extra crispy skins? After boiling, let the potatoes cool and dry completely—even overnight in the fridge. The drier the surface, the crispier the result. Also, use a generous amount of oil and don’t move the potatoes too often while cooking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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