These are the next best thing to the famous British roast potatoes and honestly, they come surprisingly close. You still get that irresistible contrast: shatter‑crisp on the outside and soft, fluffy potato on the inside. The best part is that everything happens in one pan, right on your cooktop. No oven blasting, no sheet pans, no fuss.
The method couldn’t be simpler. Start by boiling whole baby Yukon Gold potatoes directly in your skillet until they’re just tender. Drain them, then gently smash each one so the edges crack and create all those little nooks that crisp up beautifully. Add a bit of butter, let the heat work its magic, and watch them transform into golden, crunchy perfection.
It’s a quick, clever shortcut that delivers big flavor and texture with minimal effort. Perfect for weeknights, perfect for company, and absolutely perfect alongside just about anything you’re cooking.
Ingredients
- 5 small Yukon gold potatoes
- 1 cup water
- 1 tbsp vegetable oil
- 1 tbsp butter
- kosher salt and freshly ground black pepper
Instructions
Gather all ingredients before starting the recipe
- Trim top and bottom of 5 small Yukon gold potatoes and place in a mdium sized skillett. Add 1 cup water or just enough to barely cover and 1 tbsp vegetable oil. Stir, bring to a boil, then reduce to a simmer, cover and cook until the potatoes can be easily pierced with the tip aof a knife.
- If any water remains, drain. Using the bottom of a small glass, gently 'smash' the potatoes until they double in size. Season with kosher salt and freshly ground black pepper and add 1 tbsp butter. Increase heat to medium high and cook potatoes for 4-5 minutes, or until they are golden brown. Flip potatoes to the second side, season again kosher salt and freshly ground black pepper and cook for another 4-5 minutes.
