Ever found yourself standing in the kitchen, super hungry, and all you want is something ridiculously crispy and comforting, but you’ve only got 15 minutes and zero patience? That’s me—rough day, long meeting, and then I remember: 15-Minute Crispy Smashed Potatoes. Nothing hits the spot quite like ‘em. Best part? You can whip these little golden beauties up without fancy gear or complicated steps. If you wanna explore even more potato magic, check out crispy potato wedges for more inspiration. Hang tight, because this is comfort food at its laziest… and crunchiest.
How to make smashed potatoes?
Okay, let’s get straight into it. Here’s my messy but foolproof way: Boil baby potatoes until fork-tender. Don’t overthink this—poke ‘em, and if the fork slides in, you’re good. Dry them fast. Really, dry them well (otherwise, goodbye crispiness). Pop those babies onto a baking sheet. Smash them gently with a glass—you want them thick enough to stay together but squashed so the edges get all jagged and ready to crisp. Hit them with olive oil, salt, and if you’re feeling wild, a little smoked paprika or garlic powder.
Blast them in a really hot oven or even a big skillet if you’re in a hurry. Just don’t baby them. Let those edges brown up, and resist poking them too soon (trust me, patience equals crunch). And right when you pull them out? A little sprinkle of flaky salt is absolute heaven.
Which potatoes work best?
Oh, this is a hot topic. You can use a bunch of different ones but, I’ll be honest, not all potatoes are created equally. In my kitchen, baby Yukon Golds always steal the show. They’re super creamy inside but crisp up like a dream outside. Red potatoes? Sure—nice color, slightly sweeter. Russet? Ehh, a bit too fluffy and fall-aparty for this job, but I’ve used them in a pinch.
Pro tip: try to pick potatoes that are all about the same size. Makes life easier and everything cooks in sync. That uneven batch with giant and tiny spuds? You end up with some burnt edges and some undercooked sad lumps. Not ideal.
Using Baby Yukon Gold Potatoes
Here’s the thing about Baby Yukon Gold Potatoes—they’ve got this magical balance of buttery flavor and perfect texture. If you’ve ever wondered why restaurant potatoes seem better, this is why. I once swapped them out for regular ones and, not gonna lie, deeply regretted that experiment.
They hold together beautifully when you smash ‘em (not always the case with others). Plus, their skins get crazy crunchy, which is honestly half the reason I crave these. And hey, if you wanna step it up, toss them in a bit of Parmesan before baking. It’s like cheating in the best possible way.
Expert Tips
Let’s keep this real simple. Here are some hot tips—learned the hard, crispy way:
- Always dry your potatoes before smashing. That’s non-negotiable.
- Don’t crowd the pan. Give ‘em room to get crunchy.
- Olive oil is key, but butter at the end? Next level decadence.
- Broil for the final two minutes if you want an extra golden crunch.
Only piece of advice I’d skip—don’t skimp on seasoning. Bland potatoes are a crime, in my opinion.
| Step | Why It’s Important |
|---|---|
| Boil Potatoes | Softens for easy smashing |
| Dry Well | Crispy, not soggy |
| Space Out on Pan | Even browning all over |
| Season Generously | Flavor! Otherwise, sad potatoes |
“I tried smashed potatoes after hearing all the hype, and wow—my family demolished these in ten minutes flat. Never thought potatoes could taste this fancy at home!” – Melissa, actual neighbor and total potato skeptic
Storing and Freezing
Okay, you’ve gone overboard (been there) and made way more than you can eat. Here’s what works: let them cool completely. Pop ‘em into a sealed container in the fridge. They’ll stay crisp-ish for about two days, but honestly—they’re best fresh.
Freezing? Well, technically yes, though their texture takes a hit. Thaw them in the oven, not the microwave, so you get a bit of crunch back. I almost always reheat them on a pan for that crisp revival. Nothing more disappointing than limp leftover potatoes, right?
Serving Suggestions
Let’s keep this super practical, in bullet points because sometimes you just need ideas faster than your hunger hits:
- Roll them into a fancy brunch platter with eggs and bacon.
- Dip them into sour cream or Greek yogurt mixed with chives.
- Pair alongside grilled fish or steak for a five-star restaurant vibe.
- Toss on a sprinkle of crumbled feta or bacon bits for extra flavor.
Common Questions
Can I use big potatoes instead of baby ones?
Totally, just chop them into chunks first or boiling takes a hundred years.
What spices do you add on top?
Honestly, anything goes. I love paprika, garlic powder, sometimes rosemary, sometimes I just grab random blends from the back of the spice shelf.
Do I have to use olive oil?
Nope, any oil you like will do. Butter’s awesome for a richer taste, but start with olive oil for that classic crunch.
How do you keep them from sticking to the pan?
Make sure the pan’s oiled up, or use parchment paper. Nothing worse than losing that crispy bottom to the tray.
Are there gluten or dairy concerns?
Potatoes are naturally gluten-free. Just be mindful if you’re adding cheese or toppings—double-check those labels.
Your Future Favorite Snack Awaits
Alright, now you’re set for making your own crispy smashed potatoes and honestly, I hope you nail it first try (it’s much easier than it sounds). Trust me, people will think you’ve got some secret chef skills going on. Still hungry? Don’t forget to peek at Fish Piccata With Crispy Smashed Potatoes for a killer meal combo. And check out more ways to crunch up your spuds over at Crispy Smashed Potatoes by Little Vienna if you want to tweak or experiment. Give it a shot and let me know if your kitchen smells like potato heaven—because I bet it will.
Print
15-Minute Crispy Smashed Potatoes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Quick and easy crispy smashed potatoes that are perfectly golden and satisfying, made from baby Yukon Gold potatoes.
Ingredients
- 1 pound baby Yukon Gold potatoes
- 2 tablespoons olive oil
- Salt, to taste
- Optional: smoked paprika or garlic powder
- Optional: Parmesan cheese
Instructions
- Boil baby potatoes until fork-tender, then dry them well.
- Place the potatoes on a baking sheet and gently smash each one with a glass.
- Drizzle with olive oil and sprinkle with salt and optional seasonings.
- Bake in a hot oven until edges are golden and crispy.
- Optionally, sprinkle with flaky salt before serving.
Notes
Always dry potatoes before smashing for optimal crispiness. Don’t overcrowd the pan for even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: smashed potatoes, crispy potatoes, baby Yukon Gold potatoes, quick snacks, comfort food