Ever get home, look at the clock, and realize you’ve got maybe twenty minutes to pull together something tasty? Yeah, me too. This 15-Minute Crispy Smashed Potatoes trick saved my weeknight sanity a few times. Oh, and by the way, if you’re thinking of having Fish Piccata, these golden beauties will make your dinner feel like a five-star restaurant gig. The crispy edges? Outrageous. And truly, you don’t need fancy chef skills. Just a little elbow grease and—well, a fork. No weird gadgets.
Using Baby Yukon Gold Potatoes
I’m gonna be honest: not all potatoes are created equal here. Trust me, you don’t want wild starchy varieties that fall apart before they’re crisp. Baby Yukon Gold potatoes are the gold (yep, pun intended) standard for smashing. They’re creamy inside, get that crazy crispy outside, and don’t explode into potato confetti when you press ‘em down.
I once tried these with Russet potatoes (because, oops, I forgot the Yukons). Not the same. The skin is tougher, and the inside’s kinda fluffy, not creamy. If the store only has fingerlings, you could use those, but those adorable Yukons are the easiest to flatten without turning them into mush. Grab ‘em if you see ‘em. And if you can, choose the smaller ones for faster cooking and maximum crunch.
Quick, Easy & Versatile
I get it, weeknights are utter chaos, and sometimes you just need to dump, smash, and go. Here’s what makes these potatoes a life-saver:
- Only one pan (hallelujah for less dish duty)
- Cooks in fifteenish minutes flat if you multi-task right
- Works for breakfast, lunch, or with your Fish Piccata (yep, versatile as heck)
- You can flavor them however—the more garlic, the better, IMO
So whether you’re spicing them up with smoked paprika, garlic powder, or just a sprinkle of salt, you can riff on this recipe all year long. That’s serious potato power.
Step-by-Step Instructions
Okay, let’s keep this simple, because no one likes scrolling past 18 pages of someone’s family trip to Greece (not me, not today). Here’s what you do: Boil your Yukon Golds until they’re soft but not falling apart. Like, poke a fork in and it feels right, not too squishy. Drain ‘em. Let them steam off for a second—this helps the skin crisp instead of going mushy.
Grab a baking tray, drizzle olive oil, pile on the potatoes, then smush each one gently with a fork or a big spoon. Don’t go Hulk-smash, just firm enough to flatten but leave them in one piece. Drizzle with more oil, sprinkle salt, pepper, whatever herbs make you happy. Pop them under a super hot broiler, top rack, and let them get golden and crackly. Check after 8-10 minutes, because ovens never do what you want. Serve hot—don’t wait, or you’ll lose the crunch.
These crispy smashed potatoes are my go-to for quick dinners. Even my picky kids love grabbing them right from the pan. Totally reliable recipe! — Sara, reader in Oregon
Expert Tips
Alright, a few clutch bits I’ve learned (sometimes the hard way):
If you want that “snap” crunch, really dry the potatoes before smashing. Moisture is the enemy of crispy. Don’t crowd the pan—give those little guys elbow room, or you’ll end up with soggy bottoms. Also, preheat your broiler. Like, really preheat it. You want instant sizzle.
For seasoning, plain old garlic powder and flaky sea salt go a long way. If you want to get wild, toss fresh rosemary or thyme on top before broiling. Pro tip from my aunt: shredded parmesan on top turns into a lacy, golden crust that will make neighbors jealous if your windows are open.
Storing and Freezing
So you made a mountain of smashed potatoes and there’s leftover? Here’s what works: let ‘em cool right on the tray, don’t pile them up hot or they’ll go all sweaty. Store in a sealed container in the fridge, up to three days.
Honestly, they’re never quite as crispy once reheated, but an air fryer or hot oven can revive their glory. Freezing is possible, but you’ll lose that cloud of crispiness. I sometimes freeze them if I make a double batch, then give them another quick broil later. Not perfect, but for a midnight snack—totally worth it.
Common Questions
What can I do if I can’t find Yukon Golds?
You can use fingerlings or red potatoes. Avoid starchy Russets if you can—they tend to get dry and mealy.
Can I smash them ahead of time?
Sure, boil and smash in advance. Just don’t broil until right before serving or you’ll miss out on that hot crunch.
Do I need to peel the potatoes first?
Nope, leave the skins on! The skin gives structure and crisps up beautifully.
How do I reheat leftovers?
Spread them on a tray, broil or use an air fryer for 5 minutes. Skip the microwave unless you want limp potatoes (I don’t recommend).
What can I dip these in?
Anything! My favorite is garlicky yogurt, but these go with ketchup, aioli, or the lemony sauce from Fish Piccata if you’re making both.
Your Potato Game Just Leveled Up
You’ve got the know-how to whip up these 15-Minute Crispy Smashed Potatoes without breaking a sweat. Can’t stress enough—these are simple, work with almost any main, and turn out so satisfying every time. Seriously, click over to see the version with Fish Piccata if you want the full chef’s kiss effect and take a peek at tasty visuals on Pinterest for extra inspiration. Trust me, try them tonight—you’ll wonder where this recipe has been hiding all your life.
Print
15-Minute Crispy Smashed Potatoes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Quick and easy crispy smashed potatoes that are perfect for any meal.
Ingredients
- 1 pound Baby Yukon Gold Potatoes
- 3 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Garlic powder to taste
- Fresh herbs (optional, e.g., rosemary or thyme)
- Shredded parmesan (optional)
Instructions
- Boil the Baby Yukon Gold potatoes until they are soft but not falling apart.
- Drain the potatoes and let them steam off for a moment.
- Preheat your broiler.
- On a baking tray, drizzle olive oil and pile on the potatoes.
- Gently smash each potato with a fork or spoon until flattened but still intact.
- Drizzle with more olive oil, sprinkle with salt, pepper, and any desired herbs.
- Broil on the top rack for 8-10 minutes until golden and crispy.
- Serve immediately while hot and crunchy.
Notes
For extra crispiness, make sure to dry the potatoes well before smashing them. Avoid overcrowding the pan for best results.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling and Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: smashed potatoes, crispy potatoes, quick side dish, easy recipes, vegan, baby yukon gold