Boil, smash, and roast! That’s all you need to do to make these Crispy Baby Yukon Gold Smashed Potatoes right at home. This versatile veggie side dish is perfect for serving at breakfast or brunch, or makes an excellent pairing with any main course for lunch or dinner!Β 

crispy smashed potatoes on a sheet pan with a fork

One potato. Two potato. Smash potato. More. Besides french fries, Crispy Smashed Potatoes are my favorite way to eat potatoes! Β It’s definitely the most fun. Β Boil, smash, and roast to crispy perfection. Β Boom. Clap.Β 

These smashed potatoes make a great, simple side dish that the whole family loves. There’s something about the texture of a creamy potato with super crispy edges to go along with your meals. I love making them with Balsamic Grilled Chicken, or Baked Crab Cakes!

Using Baby Yukon Gold Potatoes

crispy smashed potatoes on a sheet pan

As an experienced home cook, I had to put in the work to make sure these potatoes were extra special. I found that in order to get the best texture, you’ll need to start out using the right potatoes. They have less moisture than other types of potatoes, which helps with the crispy texture along with a light natural sweetness that contrasts with the savory seasoning. This makes them my top choice for smashed potatoes.

Quick, Easy & Versatile

  • Simple ingredients: With a bag of potatoes and simple pantry spices, these ingredients are easy to find and aren’t complicated. 
  • Serve for any meal: Because they’re potatoes, they can be enjoyed for breakfast, lunch, or dinner, making them a versatile meal staple. 
  • Satisfying texture: The potatoes stay slightly creamy on the inside while the outside and edges get golden and crispy, which adds to their charm. 
  • Seasoning: Change up the seasoning to fit whatever you’re serving them with. These potatoes effortlessly take on many different flavors. 

This side dish is incredibly easy for anyone to make. Just boil the potatoes until tender, smash them on a baking sheet, and then drizzle them with olive oil and sprinkle with spices like garlic and onion powder. I’ve made my own seasoning blend, but you can use any seasoning you enjoy! Roast them until they’re golden and crispy, and I guarantee they’ll be gone in no time! 

The Simplest Ingredients!

boiled potatoes in a bowl surrounded by other spice in bowls
  • Baby Yukon Gold Potatoes – Golden on the outside and creamy in the middle.
  • Olive Oil – You can also use avocado oil.
  • Seasoning Blend – Salt, pepper, onion powder, garlic powder, thyme, smoked paprika. If you make a lot of my recipes then you already have these in your pantry.

Step-by-Step Instructions

potatoes in a pot of water
Boil potatoes until tender.
a glass smashing a baby yukon gold potato
Once cooled use the bottom of a glass to smash.
smashed potato on a sheet pan
Brush with oil and season.
smashed baby potatoes on a sheet pan
Bake until crispy!
crispy smashed potato on a sheet pan with a fork

Expert Tips

  • Choose potatoes that are all roughly the same size to make sure they all cook evenly at the same time. 
  • Don’t over boil the potatoes until they are falling apart. Cook them just until fork tender, as they will finish cooking completely in the oven. 
  • Gently press down on the potatoes when smashing, keeping a bit of thickness for a creamy inside. 
  • Arrange the smashed potatoes in a single layer with some space between them on the baking sheet to maximize the surface area for crisping.
  • Roast the potatoes in a high-temperature oven to quickly get the outside crispy without drying out the inside.
  • Use parchment paper on the baking sheet for easy cleanup and to prevent anything from sticking or burning onto the baking sheet.
crispy smashed potatoes on a plate with a bowl of ketchup

Storing and Freezing

Storing: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Freezing is not recommended, as the texture will change when thawed. 
Reheating: The best way to reheat smashed potatoes is by placing them on a baking sheet in a 350 degree oven for about 10-15 minutes or until they are hot and crispy again. Spread the potatoes in a single layer on a baking sheet for best results.

crispy smashed potatoes on a plate with a bowl of ketchup
Print
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crispy smashed potatoes on a sheet pan with a fork

Crispy Smashed Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Laney Schwartz
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Side dish
  • Method: Roasted
  • Cuisine: American
Print Recipe

Description

Breakfast, lunch, or dinner, these guys are the perfect sidekick to any meal.Β Besides french fries, this might be my favorite way to eat potatoes. Boil, smash, and roast to crispy perfection. Β 

Ingredients

Scale
  • 1 1/2 pounds baby dutch yellow potatoes, (about 24)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon smoked paprika
  • Olive oil for drizzling

Instructions

  1. Preheat oven to 450 degrees. Place the potatoes in a pot and fill with cold water until potatoes are covered. Bring water to a boil and cook until potatoes are fork tender, but not falling apart, about 10-15 minutes.
  2. Drain potatoes well and place on a parchment lined baking sheet. Using the bottom of a glass, gently press down on each potato until smashed. (Lightly greasing the bottom of the glass will help the potatoes not stick.) Drizzle a little olive oil over each potato and sprinkle with the spice mixture. Bake for 20-30 minutes or until crisp on the outside. Serve immediately.

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