Can I use different types of potatoes for this recipe?

While you can technically use other varieties, baby Yukon golds truly give the best results. They have the perfect starch content and creamy texture. Red potatoes will work in a pinch but might not get quite as crispy, while russets tend to fall apart more easily during the smashing process.

Why aren't my potatoes getting crispy enough?

A few culprits could be at play: your oven temperature might be off, the potatoes might be too crowded on the baking sheet preventing proper air circulation, or they might still have too much moisture. Make sure to let them steam off after boiling and consider extending the baking time by a few minutes if needed.

Can I make these ahead for a dinner party?

Absolutely! You can boil the potatoes up to a day ahead, refrigerate them, then proceed with smashing, seasoning and baking just before your guests arrive. You can also fully prepare them earlier in the day and reheat in a hot oven for 10 minutes just before serving.

How do I know when the potatoes are properly boiled?

The perfect boiled potato for smashing should be tender enough that a fork easily pierces through, but not so soft that it's falling apart. Start checking at the 15-minute mark, especially if your potatoes are on the smaller side. The skin may start to split slightly, which is fine.

Crispy Smashed Potatoes Recipe

Description

Crispy smashed potatoes are the perfect combination of creamy and crunchy. Made with buttery Yukon gold potatoes and roasted to golden perfection, these make an excellent side dish or snack. Garnished with flaky sea salt and fresh parsley, they are as flavorful as they are easy to make.

Ingredients

Scale

Potatoes

1 1/2 pounds baby Yukon gold potatoes (24-ounce bag)
2 1/2 teaspoons salt, divided (2 teaspoons for boiling water and 1/2 teaspoon for seasoning the olive oil)

Olive Oil & Seasoning

5 tablespoons extra virgin olive oil, divided (2 tablespoons for greasing the baking sheet and 3 tablespoons for seasoning the potatoes)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Garnish

Fresh parsley, chopped
Flaky sea salt (Maldon or Fleur de Sel)

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Instructions

Preheat the oven
Preheat your oven to 425°F. Using a pastry brush, coat a large rimmed baking sheet with 2 tablespoons of extra virgin olive oil. Set aside.
Cook the potatoes
In a medium pot (about 3-4 quarts), add the baby Yukon gold potatoes, 2 teaspoons of salt, and enough water to cover the potatoes by 1 inch. Set the burner to medium-high heat and bring the water to a boil. Once it’s boiling, cook the potatoes for 15-20 minutes or until they are fork-tender. Cooking time will depend on the size of the potatoes.
Drain and cool
Drain the potatoes by pouring them into a colander placed in the sink. Allow the potatoes to cool and release steam in the colander for about 5 minutes.
Prepare the potatoes for smashing
Transfer the cooled potatoes to the greased baking sheet, making sure to leave 1-2 inches of space between each potato. Using a flat-bottomed dry measuring cup, glass, or heat-safe object, gently press down on each potato to flatten it to about ¼-½ inch thick.
Season the potatoes
In a small bowl, stir together the remaining 3 tablespoons of extra virgin olive oil, ½ teaspoon of salt, garlic powder, and black pepper. Using a pastry brush, evenly coat the entire surface of each smashed potato with the seasoned mixture.
Bake and flip
Bake the potatoes for 20-22 minutes. Carefully remove the sheet from the oven and flip each potato using a spatula. Return them to the oven and bake for an additional 22-23 minutes, or until the potatoes become golden and crisp.
Garnish and serve
Allow the crispy smashed potatoes to rest on the baking sheet for 3-4 minutes. Transfer them to a serving platter and garnish with a sprinkle of flaky sea salt and chopped fresh parsley if desired. Serve immediately.

Notes

Yukon gold potatoes are ideal for this recipe due to their creamy texture and balanced starch content. Avoid russet or red potatoes, which may yield different results.
The size of baby Yukon gold potatoes can vary; aim for potatoes that are roughly 1 ½ to 2 inches for consistent cooking and easy smashing.
Ensure you don’t over-smash the potatoes; keeping them at about ¼-½ inch thickness prevents burning while achieving a crispy texture.

Nutrition

Serving Size: 1/4 of recipe
Calories: 250
Sugar: 1g
Sodium: 350mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg