Here is the secret to getting really crispy Smashed Yukon Gold Potatoes: get rid of as much moisture as possible, then let the potatoes sit in the cooling oven for a few extra minutes before serving. We've been making these for so long that I don't even remember where we learned those tricks, but I can tell you they work! You'll get tender potatoes on the inside with truly crispy, golden edges.
Keep reading for step-by-step instructions, variations, and all my top tips! For more favorites, check out our full collection of Potato Recipes here.
There's no denying it - Smashed Potatoes take a little more time and effort than some other sides. If you're looking for easy crispy potatoes, you should make our Oven Roasted Potatoes instead.
But when you have a little extra time, these are a fun way to make potatoes a little extra special!
Recipe Notes from Danielle & Misty
We've made smashed potatoes lots of ways over the years, but this is the method we come back to! We use the typical method of boiling the potatoes first, but we've added a couple of simple steps that have made a big difference in getting crispy edges.
We've also used this method with different varieties and sizes of potatoes over the years. Everything we've gleaned in our own kitchen is shared below so you can skip the trial and error at home.
These turned out really crispy and flavorful! I just used garlic and rosemary and they were perfect.
⭐⭐⭐⭐⭐ - Jen
Ingredients for crispy smashed potatoes
This is really a 4-ingredient recipe, plus salt and pepper. It can't get simpler! The full amounts are in the recipe card below, but here are a few things I've learned that can make a real difference.
- Yukon gold potatoes: Yukon Gold potatoes have a uniquely creamy texture, making them excellent for smashed potatoes. I've also used red skinned potatoes successfully, but I don't suggest Russet potatoes. In terms of size, smaller potatoes that are about 1 ½ inches are always best! They cook faster, smash more evenly, you get more crispy edges the more individual potatoes you use.
- Olive oil: Extra virgin olive oil adds great flavor, prevents sticking, and is a key ingredient in making these crispy. Avocado oil can also be used, although it isn't as flavorful.
- Fresh herbs: Fresh herbs are significantly more flavorful in a recipe like this than dried herbs. You can use a single herb or a combination of 2-3. My favorites are rosemary, thyme, chives, parsley or oregano.
Helpful kitchen tools
How to make smashed Yukon Gold potatoes
I suggest reading through this recipe thoroughly before you start so that you can time it well with the rest of your menu. Also, be sure to wash the potatoes to remove any extra dirt before cooking.
Place the potatoes and kosher salt in a large pot and fill it with water until it reaches ½ inch above them. Bring the pot to a gentle boil over medium-high heat and cook until the potatoes are tender when tested with a fork.
This usually takes 25-30 minutes for smaller potatoes, and 30-35 for larger ones. If the potatoes vary in size, you can remove smaller ones as they finish and allow the rest to finish.
Once soft, drain the potatoes thoroughly in a colander, then set them on a towel to cool for 10 minutes. This gives the moisture a chance to evaporate. Moisture is not the friend of crispy, so don't skip this part!
While they are cooling, preheat the oven to 400°F.
Place the cooled potatoes on 1 or 2 baking sheets. Use a metal measuring cup or glass cup to smash the potatoes until they are relatively flat. Don't push too hard or they'll just turn into mashed potatoes.
They sometimes stick to the cup, but you can use your hand or a spatula to gently help them come off while keeping them in one piece.
Allow the potatoes to cool on the sheet for 10 minutes, or until they're about room temperature (the cooler they get, the more crispy later on!). Drizzle olive oil underneath and on top of each one, then sprinkle them evenly with kosher salt, pepper, and fresh herbs.
Bake for 20 minutes, then pull them out and sprinkle the minced garlic on top. Return to the oven for another 10 minutes. Then turn off the oven, leave the potatoes inside, and allow them to sit for another 10 minutes with the door closed.
This last step gets them extra crispy, so don't skip it!
Prep ahead instructions
These potatoes can be mostly prepped in advance, perfect for the occasions where you are serving a crowd or don't have much cooking time before dinner. Boil, drain, and smash the potatoes just as directed. Allow them to cool at room temperature, then cover and refrigerate on the baking sheet. When you're ready to bake, just add the oil and herbs and bake as directed.
What to serve with smashed gold potatoes
You can serve these with any number of dishes, but here are some of our common pairings.
Tips & Tricks
- Choose potatoes that are as close to the same size as possible so that they cook evenly and finish at the same time.
- Make sure to salt the boiling water, preferably with Kosher salt. This contributes a lot of flavor to the potatoes.
- Once smashed, if your potatoes are very flat (lacking bumps and ridges), use the tines of a fork to gently press ridges into the potatoes. Ridges get extra crispy!
More recipes
Looking for other recipes? Try these:
Recipe
Crispy Smashed Potatoes Recipe
Ingredients
- 2 pounds small Yukon Gold potatoes (choose potatoes even in size, preferably 1 ½ inches or at most 2-2 ½ inches)
- 1 ½ teaspoon kosher salt
Toppings
- ¼ cup olive oil
- 1 ½ tablespoons fresh herbs chopped (any combination of thyme, rosemary, chives, parsley, or oregano)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 teaspoons fresh garlic minced (optional)
Instructions
- Wash the potatoes well to remove extra dirt before cooking.
- Place potatoes and kosher salt in a large pot and fill with water until it reaches ½ inch above potatoes. Bring to a gentle boil over medium-high heat and boil until soft and tender when tested with a fork. The time varies depending on the size of potatoes (small= 25-30 minutes, medium= 30-35 minutes). *If potato sizes vary, remove smaller potatoes when finished and allow medium potatoes to continue cooking until soft. If you use a lid on the pan, it goes a bit faster, but is not required.2 pounds small Yukon Gold potatoes, 1 ½ teaspoon kosher salt
- Once soft, drain the potatoes thoroughly in a colander, then set them on a towel to cool for 10 minutes. This gives the moisture a chance to evaporate. Moisture is not the friend of crispy, so don't skip this part.While they are cooling, preheat the oven to 400°F.
- Place the cooled potatoes on 1 or 2 baking sheets. Use a metal measuring cup or glass cup to smash the potatoes until they are relatively flat. Don't push too hard or they'll just turn into mashed potatoes. They sometimes stick to the cup, but you can use your hand or a spatula to gently help them come off while keeping them in one piece.
- Allow the potatoes to cool on the sheet for 10 minutes, or until they're about room temperature (the cooler they get, the more crispy later on!). Drizzle olive oil underneath and on top of each one, then sprinkle them evenly with kosher salt, pepper, and fresh herbs.¼ cup olive oil, 1 ½ tablespoons fresh herbs, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Bake for 20 minutes, then pull them out and sprinkle the minced garlic on top. Return to the oven for another 10 minutes. Then turn off the oven, leave the potatoes inside, and allow them to sit for another 10 minutes with the door closed. Serve hot!2 teaspoons fresh garlic
Notes
- Choose potatoes that are as close to the same size as possible so that they cook evenly and finish at the same time.
- Make sure to salt the boiling water, preferably with Kosher salt. This contributes a lot of flavor to the potatoes.
- Once smashed, if your potatoes are very flat (lacking bumps and ridges), use the tines of a fork to gently press ridges into the potatoes. Ridges get extra crispy!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Phyllis says
Hi ladies
Just had our Grandson over for lunch - Salmon and smashed potatoes. I thought I made way to many for three people (I made 2 lbs) — think again - all were eaten. That’s how good this recipe is. Easy to do and your instructions are right on. Thanks.
Misty says
That's wonderful, so glad you enjoyed them!
Jen says
These turned out really crispy and flavorful! I just used garlic and rosemary and they were perfect.
Misty says
So glad they turned out good!
Delani Denton says
I LOVE potatoes! My ultimate comfort food. And hey, they're high in potassium, so I'm doing my body a favor, right? Can't wait to try this one!
Misty says
Yes, potassium ftw! Your body will thank you later 😉 Let us know how they turn out!
Phyllis Miller says
Misty and Dani
Thank you for this GREAT recipe. We really loved them and the easy ness of preparation. Way to go ladies and we will be repeating this one for sure.
Phyllis Miller says
Misty and Dani
Thank you for this GREAT recipe. We really loved them and the easy ness of preparation. Way to go ladies and we will be repeating this one for sure.