Crispy Baby Yukon Gold Smashed Potatoes

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! 

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

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

As an experienced home chef, 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 the top choice for smashed potatoes.

Why you’ll love this recipe

• 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! 

Ingredients You’ll Need

• Baby Yukon Gold Potatoes – You’ll need 1.5 pounds of these potatoes which is about 24 pieces. Find them in your local grocery store alongside the other potatoes. They are small, round, and have a thin skin. 
• Olive Oil – The smashed potatoes get drizzled with a bit of olive oil to help them get crispy. Oil also helps the seasoning stick. 
• Seasoning Blend (salt, pepper, onion powder, garlic powder, thyme, smoked paprika) – This simple blend of seasonings I added gives the potatoes a slightly herby taste with a little kick of smokiness, which rounds out the flavor well. 

Step-by-Step Instructions

Prepare for cooking: Wash off the potatoes with cold water, then add them to a pot. Fill the pot with cold water until it comes just above the potatoes. Preheat the oven to 450F and place parchment paper on one baking sheet.

Boil the potatoes: Turn the heat to medium-high and bring the water to a boil. Cook the potatoes until they can easily be pierced through with a fork but are not falling apart. Once cooked, drain out the water gently.

Smash and season: Arrange the potatoes on the prepared baking sheet. Lightly grease the bottom of a glass or mason jar and smash the potatoes until they are splayed out and the skin breaks. Once all are smashed, drizzle or brush the tops with olive oil, then evenly sprinkle the seasoning on top.

Bake and serve: Roast the potatoes in the oven for 20-30 minutes or until they are crispy and golden brown on top. Serve immediately. Enjoy! 

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.
• The potatoes will be most crispy when served straight out of the oven. 
• Use parchment paper on the baking sheet for easy cleanup and to prevent anything from sticking or burning onto the baking sheet.

Seasoning Ideas

• Garlic Parmesan – Use garlic powder, grated Parmesan cheese, salt, and pepper.
• Cajun – Blend paprika, onion powder, garlic powder, cayenne, oregano, and thyme.
• Rosemary Sea Salt – Combine finely chopped fresh rosemary with coarse sea salt.
• Curry Turmeric – Mix curry powder with a pinch of turmeric.
• Lemon Herb – Combine dried basil, oregano, and lemon zest.
• Smoky BBQ – Use smoked paprika, a touch of brown sugar, and garlic powder.
• Ranch – Mix dried dill, garlic powder, onion powder, and parsley.
• Chili Lime – Use chili powder and lime zest.
• Italian – Blend dried basil, oregano, garlic powder, and grated Parmesan.
• Everything Bagel – Use a pre-mixed blend of everything bagel seasoning.

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.

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