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A crispy smashed potato on a baking sheet.

Crispy Smashed Potatoes

Delicate Yukon gold potatoes are cooked, seasoned and roasted in the oven. Quite likely to become your next favorite side dish.

Yield: 6 1x
Prep: 25 minutesCook: 20 minutesTotal: 45 minutes


  • 2 pounds baby potatoes (recommended: Yukon gold)
  • 34 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!

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  1. 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. 
  2. Pre-heat the oven to 450°F.
  3. Place cooked potatoes on a foil-lined, greased baking sheet
  4. Use the bottom of a mason jar or glass to partially flatten the cooked potatoes.
  5. Drizzle olive oil generously over the potatoes and evenly sprinkle the seasonings over the potatoes.
  6. Bake for 18-20 minutes until golden and crispy. Serve immediately!


Potatoes can be prepped in advance through Step 5 and sit out a few hours before baking.

© Author: Polly Conner
Cuisine: American Method: Steamed