Crispy Baby Yukon Gold Smashed Potatoes
Boil, smash, and roast! Thatβs 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

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. Thereβs 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 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, youβll 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 arenβt complicated.
- Serve for any meal: Because theyβre 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 youβre 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. Iβve made my own seasoning blend, but you can use any seasoning you enjoy! Roast them until they’re golden and crispy, and I guarantee theyβll be gone in no time!
The Simplest Ingredients!
- 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
Expert Tips
- Choose potatoes that are all roughly the same size to make sure they all cook evenly at the same time.
- Donβt 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.
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
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side dish
- Method: Roasted
- Cuisine: American
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
- 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
- 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.
- 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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Can I make these with medium size gold potatoes?!
Yes they just might not crisp up as much because they’re bigger and thicker.
Absolutely delicious! Eight potatoes disappeared instantly at our meal!
Sounds like a huge success!
So delicious!! (I substituted Rosemary for the Thyme due to family preference)
That’s a great sub!
Love these crispy potatoes! I add a sprinkle of Parmesan on mine. Yummy!
Love the idea of adding parm!
Love your recipes!!! Could I use russet potatoes???
Thank you! Russet potatoes don’t hold up as well!
Made these tonight and they were amazing! thanks for a great recipe!!
so glad!!
These look delish! Can’t wait to try them! Where on earth did you get those adorable measuring spoons?
Thank you! I think I got them at Target! But it was a while ago π
Aww, well thanks anyway. :o]
Omg thank you…these were delicious! I used red potatoes then added a little shredded cheddar and a scoop of cottage cheese after they were done baking. Total hit! Thanks again!
Awesome! Love your version, sounds delish! Glad they were a hit!
Addicted!!
Do you leave the skin on?
Yes!