Looking for an incredible potato recipe? Try my one pan potatoes. They melt in your mouth and are perfect for weeknights or holidays. The potatoes are incredibly tender in the center and lightly browned on the outside. They honestly melt in your mouth, it’s amazing. As an added bonus, you only need one pan for this recipe, making clean up a breeze. 

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One pan potatoes - Healthyish foods

About this One Pan Potato Recipe

This one pan potato recipe is easy to make and delicious. Perfect as a weeknight side dish or as a holidays menu item. You will be blown away by how quickly these smashed potatoes come together.

PRO TIP: DO NOT smash the potatoes too hard. Otherwise, you will not be able to flip them. They are SUPER tender so you only need to break the skin a touch, basically just pop them so they absorb the flavors. If they are smashed too much, this recipe will not work.

How to Make Potatoes

Grab a large non-stick sauteuse pan and lightly spray it with avocado oil spray. Next, add the rinsed petite gold potatoes. Make sure they are not stacked on top of each other. Add just enough water to cover the potatoes and season with kosher salt. Next, add the diced shallots, whole garlic cloves, rosemary and thyme sprigs, olive oil and butter to the pan over medium heat.

Let everything simmer in the pan until the water begins to evaporate. You should see a boil begin to happen after 5-10 minutes. If you do not see a boil, turn up the heat. Once 3/4 of the water has evaporated, reduce the heat to low, remove the fresh herb stems, and use a ramekin to VERY gently pop the skin of the potatoes. DO NOT press them too hard or they will crumble. You will not be able to flip them if you smash them to much. Let the potatoes continue to lightly brown in the pan on both sides.

Add the crispy potatoes to a serving platter and top them with grated parmesan cheese and a pinch of salt. Begin quickly making the pan gravy.

How to Make Pan Gravy

Be sure to make a quick pan gravy from the bits on the bottom of your pan. The pan gravy can be poured over the potatoes or served on the side for dipping. Almost like Canadian poutine, minus the cheese curds.

Once you remove the potatoes from the pan, add AP flour and butter over medium low heat to form a roux. Whisk well. Be sure to scrape the bottom of the pan so you get the shallots, garlic, thyme and rosemary. Add chicken broth and deglaze the pan.

Once the pan gravy begins to thicken, strain the gravy with a mesh strainer and serve it on the side of the potatoes. This step takes this entire recipe to the next level. This recipe makes 4 servings. Please see below for nutritional information.

One Pan Crispy Smashed Potatoes – Healthyish Foods

Storage

Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat these potatoes in the microwave until warmed though.

One Pan Crispy Smashed Potatoes – Healthyish Foods
One pan potatoes - Healthyish foods

One Pan Potatoes

Browned on the outside and tender in the center, these one pan potatoes are a must try.
4.75 from 12 votes
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Ingredients

  • 1 pound petite gold potatoes
  • water, just enough to cover the potatoes in the pan
  • ¾ teaspoon kosher salt
  • 1 large shallot, diced
  • 3 cloves garlic, left whole
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 tablespoons butter, cubed
  • 2 tablespoons olive oil
  • 2 tablespoons parmesan cheese, fresh grated

Gravy

  • 1.5 – 2 tablespoons AP flour
  • 1 tablespoon butter
  • 1.5 – 2 cups chicken broth

Equipment

  • 1 non-stick sauteuse pan
  • 1 mesh strainer strain the gravy
  • 1 cheese grater
  • 1 gravy boat
  • 1 whisk

Instructions 

  • Grab a large non-stick sauteuse pan and lightly spray it with avocado oil spray. Next, add the rinsed petite gold potatoes. Make sure they are not stacked on top of each other. Add just enough water to cover the potatoes and season with kosher salt. Next, add the diced shallots, whole garlic cloves, rosemary and thyme sprigs, olive oil and butter to the pan over medium heat.
  • Let everything simmer in the pan until the water begins to evaporate. You should see a boil begin to happen after 5-10 minutes. If you do not see a boil, turn up the heat. Once 3/4 of the water has evaporated, reduce the heat to low, remove the fresh herb stems, and use a ramekin to VERY gently pop the skin of the potatoes.
    DO NOT press them too hard or they will crumble. You will not be able to flip them if you smash them to much. Let the potatoes continue to lightly brown in the pan on both sides.
  • Add the crispy potatoes to a serving platter and top them with grated parmesan cheese and a pinch of salt. Begin quickly making the pan gravy.

Prepare the Pan Gravy

  • Once you remove the potatoes from the pan, add AP flour and butter over medium low heat to form a roux. Whisk well. Be sure to scrape the bottom of the pan so you get the shallots, garlic, thyme and rosemary. Add chicken broth and deglaze the pan.
    Once the pan gravy begins to thicken, strain the gravy with a mesh strainer and serve it on the side of the potatoes. This step takes this entire recipe to the next level. This recipe makes 4 servings. Please see below for nutritional information.

Video

Nutrition

Serving: 1serving or 1/4 of the potatoes without gravy, Calories: 217kcal, Carbohydrates: 22g, Protein: 4g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 17mg, Sodium: 529mg, Potassium: 512mg, Fiber: 3g, Sugar: 1g, Vitamin A: 199IU, Vitamin C: 24mg, Calcium: 52mg, Iron: 1mg