4.85 from 33 votes

Creamer Potatoes

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Mini roasted and smashed creamer potatoes are a delightful and easy side dish full of flavor in every bite. This tiny potatoes recipe is sure to go on your monthly side dish rotation!

Listen, I get it – potatoes are not considered a “healthy” vegetable.

But what potatoes are is freaking delicious. So if you are reading this, chances are you are fully prepared to eat savory, salty, creamy potatoes and revel in all the amazingness that they are- which is not keto friendly, haha.  

Oven Roasted Smashed mini white potatoes with fresh parsley on a baking sheet

Creamer Potato Recipe Ingredients 

This simple potato side dish recipe can be altered fairly easily. While I keep it super easy with basic ingredients, its fine to add a bit of minced garlic or substitute fresh rosemary in place of parsley. Once you have a smashed crispy mini potato, the possibilities to alter this recipe are endless!

Here is what you need to gather or see if you have on hand to make this recipe. All measurements are in the printable recipe version at the bottom of the post: 

  • Little Potato Company Creamer Potatoes
  • olive oil – EVOO is fine as well
  • salt
  • pepper
  • fresh parsley

SERVE WITH: I enjoy potatoes served along side Ritz Cracker Chicken or Alice Springs Chicken and I also love adding Aioli or this Tzatziki Sauce Recipe to dip in, which is my guilty pleasure.

What kind of Mini Potatoes Smash Best? 

I like to use the Little Potato Company Creamer Potatoes.

These potatoes are very small, 1-2″ in size. I’d say 3-5 are a serving, so you can get about 6-8 servings out of this, which makes a bag a good value.

  • Red Mini Potatoes – Firmer and colorful
  • White Mini Potatoes – Creamier
  • For this recipe, it is not advisable to use Russet potatoes or large red potatoes, as cooking times will be way different.

Prep Little Potatoes for Oven Baking

Poke each potato with a fork and place potatoes onto a microwave safe bowl and microwave for four minutes.

Flip potatoes over and microwave for an additional 4 minutes.

This step allows the potatoes to soften enough to go right into the oven and crisp properly, so do not skip this step. 

Also, its important to note that when you microwave that long, the bowls get REALLY hot, so be careful. 

Once potatoes are done they should be fork tender. As a side note, there are many ways to soften a potato prior to roasting including boiling potatoes and pressure cooking potatoes.

Roasted Smashed Potatoes with Skins

Preheat oven to 425 and line a baking sheet with parchment paper and grease with nonstick cooking spray. Set aside.

Place pre-softened creamer potatoes in a large mixing bowl and drizzle with olive oil.

Sprinkle potatoes generously with salt and pepper and toss well to coat.

smother potatoes in olive oil and season well

Place onto prepared baking sheet, keeping space between them.

Using the bottom of a drinking glass, smash down until potatoes are about 3/8″ thick.

A measuring cup, back of a large spoon, or a rolling pin also works to mash potatoes down on sheet pan.

the best way to smash potatoes is with the bottom of a cup

Bake potatoes for 6 minutes and flip over and bake for another 6 minutes so both sides get equally crispy and done.

Remove from oven and sprinkle with fresh parsley and melted butter before serving.

Nutritional information for Mini Potatoes

The bag of Little Potato Company White Creamer Potatoes states that 4-5 potatoes is 19 carbs. 

Little Creamers White Potatoes in a bowl

Can you substitute Dried Parsley Over Fresh? 

In this recipe, I do not recommend substituting fresh herbs. Since the parsley is added at the end, dried parsley wont be soft enough to enjoy.

You can easily skip this ingredient or substitute for fresh dill. 

Fully roasted mini potatoes on a black spatula, ready to serve

Variations of the Crispy Smashed Potato

  • Do not be afraid to add some shredded cheese or Parmesan Cheese prior to removing from oven (and let melt a minute or two)
  • Add a dollop of sour cream on the side prior to serving
  • Try other seasonings – like fresh minced garlic or garlic salt.

More Easy Potato Side Dish Recipes

Potatoes maek the perfect side dish and if you think so too, you are in the right spot!

RELATED RECIPES: Greek Style Potatoes, Oven Roasted Large Melting Potatoes, Bacon Wrapped Baby Red Potatoes, Diced Skillet Potatoes

4.85 from 33 votes

Creamer Potatoes {Oven Roasted}

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Oven roasted Creamer potatoes are Mini Smashed Potatoes on a sheet pan that leave them with Crispy skins and Creamy centers, a delicious no fuss, family friendly potato side dish – smother with butter and cheese for a real treat! This creamer potato serves amazingly with aioli and a variety of vegetable dips which brings it next level.


  • 1-1/2 lbs. Little Potatoes Company White Creamer potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • chopped fresh parsley


  • Poke each potato with a fork and place potatoes onto a microwave safe bowl and microwave for four minutes.
  • Flip potatoes over and microwave for an additional 4 minutes.
  • Preheat oven to 425 and line a baking sheet with parchment paper and grease with nonstick cooking spray. Set aside.
  • Place mini potatoes in a mixing bowl and coat with oil.
  • Sprinkle generously with salt and pepper and toss well to coat so all potatoes get seasoned.
  • Place mini creamer potatoes onto prepared baking sheet and smash with the bottom of a drinking glass until potatoes are about 3/8" thick. Try your best to keep potatoes even with one another so some do not over or under cook.
  • Bake potatoes in oven for 6 minutes and flip over and bake for another 6 minutes so both sides get crispy and roasted.
  • Remove mini potatoes from oven and sprinkle with parsley and melted butter before serving.
  • Use the bottom of a glass, a measuring cup, back of spoon, or a rolling pin to evenly and easily smash mini potatoes



  • It is ok to substitute white creamer potatoes for mini reds
  • The best way to serve is to melt down a half a stick of butter and pour over potatoes prior to serving (as shown in the video) – YUM


Serving: 1 | Calories: 181kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 368mg | Fiber: 3g | Sugar: 2g

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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4.85 from 33 votes

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Recipe Rating


  1. How do you precook the potatoes if you don’t have a microwave oven?

    1. You can boil them or use a pressure cooker, do you have either one of those? I Can try to help with that.

    2. I was wondering how long if you were going to boil?

    3. Add clean potatoes to a large sauce pan and cover with cold water. You want the water to be at least 1″ above the potatoes.

      Heat on medium high heat and boil the potatoes for about 20-25 minutes or until a fork can be easily stuck into the potatoes. If the skin begins to peel off, the potatoes are done.

  2. I made this dish as a side with dinner tonight. The potatoes turned out wonderful. They were a big hit with my family.

    1. Awesome, Jill! Thanks for letting us know!

  3. We loved your recipe! Made half with cheese half without. I used my airfryer, perfect!
    Thank you

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