Crispy Smashed Potatoes Recipe

A spatula lifting a smashed potato from a baking sheet.

5 from 1 vote

Crispy Smashed Potatoes Recipe

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Servings:

Calories: 199kcal

Author: Misty

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

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!

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.

Nutrition