Crispy Smashed Potatoes
Crispy Smashed Potatoes are an easy side dish sure to please even the pickiest eater. They are easy to customize and will make you feel like a pro in the kitchen (even though they require very little cooking skills.)
What Potatoes Should I Use for Crispy Smashed Potatoes?
You’ll want to use a small variety of potato for this recipe. I used Yukon Gold potatoes. They have the smoothest texture and squish (that’s a technical cooking term) very easily!
How Do I Make Them Crispy?
Here’s how you’ll get that glorious contrast of “moist in the middle and crispy on the outside” texture. In short, you’ll boil or pressure cook the potatoes, give them a squish, and then roast them.
First, you’ll need to cook your potatoes until tender. Here are some ways to do that:
- You could easily boil them using this method.
- Use the Instant Pot! I cooked mine for 12 minutes at high pressure with a quick release in the Instant Pot. Here’s a cooking times chart for reference on other types of meals.
- You could steam them on the stove top. Add about 1 cup of chicken stock or water and the potatoes to a pot. Cover the pot and bring the liquid to a boil. Reduce heat to simmer and steam for 10-15 minutes.
Once you’ve cooked your potatoes, lay them out on a greased baking sheet and SQUISH THEM! This is a fun part for kids to do. I’ve found that using the bottom of a glass is an easy way to do this.
After you’ve smashed your potatoes down, you’ll want to season them up. You can also have fun with this.
Drizzle olive oil over the tops of them to help them get crispy in the oven. Your pan will get messy. Fret not. This is quite normal.
Now, add seasonings that make you happiest in life. Some ideas:
- Garlic powder
- Onion powder
- Fresh chopped thyme leaves
- Fresh minced rosemary
- Salt (lots of salt in my opinion!)
- Pepper
Next, you’re going to roast those puppies!
Beware. They smell SO good.
What to Serve with Crispy Smashed Potatoes
These make a great side dish for a lot of different types of main dishes. Here are some ideas:
- Roasted Pork Tenderloin
- STEAK! Either Grilled Steak or Pan-Seared Steaks would be awesome.
- Chicken Parmesan Sliders
- Shredded BBQ Beef
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PinDescription
Delicate Yukon gold potatoes are cooked, seasoned and roasted in the oven. Quite likely to become your next favorite side dish.
Ingredients
- 2 pounds baby potatoes (recommended: Yukon gold)
- 3–4 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt & pepper to taste
- Optional: fresh thyme, rosemary. Top with chives and parmesan after cooked!
Instructions
- Boil potatoes using this quick stovetop method. Or, cook them in the Instant Pot: Add 1 cup of water to the bottom, place potatoes on the trivet, lock and seal the lid, cook at high pressure for 12 minutes, and use a quick release of pressure. Drain and pat dry the cooked potatoes.
- Pre-heat the oven to 450°F.
- Place cooked potatoes on a foil-lined, greased baking sheet
- Use the bottom of a mason jar or glass to partially flatten the cooked potatoes.
- Drizzle olive oil generously over the potatoes and evenly sprinkle the seasonings over the potatoes.
- Bake for 18-20 minutes until golden and crispy. Serve immediately!
Notes
Potatoes can be prepped in advance through Step 5 and sit out a few hours before baking.
I just want to say thank you for your efforts and time in posting healthy recipes for families. I was praying to God about my eating habits and came across your blog-may God bless you in all you do!
Sincerely,
Valerie
Mom of two who wants to instill healthy eating habits in them.
Thanks for taking the time to leave this comment, Valerie. That’s exactly why we started this blog…to help and encourage moms just like you. I love how God answers prayers in very specific, practical ways sometimes. Warmly, Rachel
When I try to click on save to save the recipie to my zip list a pin it button comes up, just like with all the pictures. This makes it impossible to save the recipie. I can click print with no problem, I just can’t use the save button.
Thanks for sharing the recipie, those look awesome!
Thanks for the heads up, Sarah. We’ll look into the problem. So sorry for the trouble!