Creamy baby Yukon gold potatoes await inside of a shatteringly crisp crust in each bite of my Crispy Smashed Potatoes! They are like the starch version of a Jack in the Box… if Jack in the Box’s were edible, made of potatoes, and didn’t play creepy music. Pretty much the same thing.
Lately I’ve been hooked on small potatoes, and as anyone who has tried my Rosemary and Lemon Roasted Fingerling Potatoes can attest, it is for good reason! Seriously, go try them. They are totes amazeballs. OK, I promise never to use that phrase again (for at least one week, maybe two if you try my recipe).
Potatoes are such a classic side dish, but there are so many more applications beyond the traditional baked potato or mashed potato. We are just scratching the surface on the creative side dish options potatoes allow. Jalapeno Popper Twice Baked Potatoes anyone? Man, I really need to make those again! These Crispy Smashed Potatoes are next in a long line of potato recipes I love, and they are one of the easiest recipes to make!
You may recall I often recommend these non-stick baking mats, as I use them for most all of my baking. They are easy to clean and nothing sticks to them. However, I tried them with this recipe and I didn’t like the results. The potatoes cooking on the non-stick mat never got crisp. So if you have those mats, I recommend keeping them in your cupboard for this recipe and just lining your baking sheet with aluminum foil instead.
The above link is an affiliate link. Any Amazon purchases made through this link will inch me ever closer to realizing my dream of becoming a powerful plutocrat. <evil laugh>
Crispy Smashed Potatoes
Ingredients
- 2 lbs baby Yukon Gold Potatoes 1-2" diameter
- 1/3 c Vegetable Oil plus more as needed
- Salt
- Pepper
Instructions
- Boil large pot of salted water and add potatoes. Water should cover the potatoes by at least an inch. Boil until potatoes are easily pierced with a fork, about 10 minutes.
- Remove potatoes from water and let cool slightly on baking sheet wrapped in aluminum foil.
- Using a flat object, flatten the potatoes into 1/2" thickness and brush liberally with oil, lifting the potatoes to ensure oil reaches both sides and all crevices.
- Dust with salt and pepper to taste.
- Place baking sheet into oven preheated to 450 degrees for 30 minutes, or until brown and crispy on the edges.
Notes
If you enjoyed my Crispy Smashed Potatoes recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.
Rachel says
When I make these, I usually sprinkle them with some kosher salt and a good malt vinegar. YUM!
Fox Valley Foodie says
That sounds like a fantastic idea! I love malt vinegar!
Elizabeth Crowe says
I will try this with yams. We don’t have Yukon Gold down here (Cancun, Mexico), so i am used to substitutions.
Heather Lampman says
Just so that you know, Yummly has posted the oil amount for this recipe as 1 cup. I couldn’t imagine, so came to your blog to see. I would imagine that you will want to correct this error. It’s very off-putting.
Fox Valley Foodie says
Thanks for letting me know. Unfortunately, I am unable to control how Yummly formats my recipe. I’ll shoot them a message though and see if they can tweak it.
Denise says
These are sooooo delicious i made them with thyme and garlic definitely a hit. Next time i plan on spraying them with the oil instead of brushing it just to cut some calories. Hopefully they can be just as delicious
Patrick van camp says
Great
Kate says
Dumb. I tried making these and they fell a part.