Mom's Best Recipes
Recipe

Crispy Yukon Gold Smashed Potatoes

Creamy centers, crisp edges, and a bright garlic herb finish that makes you keep “testing one more.”

Author By Matt Campbell
4.8
A baking sheet of crispy smashed Yukon Gold potatoes with browned edges, sprinkled with parsley and flaky salt on a warm kitchen counter
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Yukon Gold potatoes are the friend you actually want in your kitchen. They are naturally buttery, they mash like a dream, and they crisp up like they have something to prove. This recipe is my favorite way to show them off: smashed potatoes that come out fluffy in the middle, crackly around the edges, and finished with a quick garlic herb butter that tastes like you tried way harder than you did.

It is a simple rhythm: boil, smash, roast, sauce. If you can operate a pot of salted water and a sheet pan, you can absolutely nail these.

Whole Yukon Gold potatoes, olive oil, garlic, lemon, parsley, butter, and flaky salt arranged on a light stone kitchen counter

Why It Works

  • Yukon Gold texture does the heavy lifting: creamy, rich insides without needing a ton of butter or cream.
  • Smashing creates maximum edges: more surface area means more crisp, more browning, more flavor.
  • Two-stage cooking is foolproof: boiling makes them tender, roasting makes them crispy.
  • Garlic herb butter finishes it right: fat carries flavor, lemon wakes everything up, and the herbs keep it bright.

Pairs Well With

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Storage Tips

Refrigerate: Store cooled smashed potatoes in an airtight container for up to 4 days.

Reheat for crispiness: Spread on a sheet pan and reheat at 425°F for 10 to 15 minutes, flipping once. An air fryer works great too at 400°F for 6 to 10 minutes.

Microwave option: It will warm them fast, but you will lose the crisp edges. If you do microwave, finish in a hot skillet with a little oil to bring the crunch back.

Freeze: You can freeze them, but expect slightly softer centers after reheating. Freeze flat on a sheet pan first, then transfer to a freezer bag or airtight container (press out as much air as possible to prevent freezer burn). Reheat from frozen at 425°F until hot and crisp on the outside, about 18 to 25 minutes.

Common Questions

Do I need to peel Yukon Gold potatoes?

Nope. The skins are thin and get nicely crisp in the oven. Just scrub them well.

What size potatoes are best for smashed potatoes?

Small to medium Yukon Golds are ideal, about 1.5 to 2.5 inches wide. They cook evenly and smash into the perfect crispy puddle. If yours are bigger, cut them in half after boiling, then smash.

Why didn’t my potatoes get crispy?

Common culprits: the oven was not hot enough, the pan was crowded, or you did not use enough oil. Give each potato breathing room and make sure the sheet pan is well coated. If they are packed tight, use two sheet pans.

Can I boil these ahead of time?

Yes. Boil until tender, drain, and let them steam dry. Refrigerate up to 24 hours. Smash and roast when you are ready.

What herbs work if I don’t have parsley?

Chives, dill, and scallions are all great. Rosemary and thyme are stronger, so use a lighter hand and chop them very finely.

Can I make this dairy free?

Absolutely. Swap the butter for more olive oil, and finish with extra lemon plus a pinch of smoked paprika for a little extra roundness.

Can you freeze smashed potatoes?

You can. Just expect the centers to be a little softer after freezing and reheating. Freeze them well sealed to avoid freezer burn, then re-crisp in a hot oven.

I used to think potatoes were either mashed or roasted and that was that. Then I made smashed potatoes for a group dinner and watched grown adults hover near the sheet pan like it was a campfire. Yukon Golds were the secret. They have that built-in buttery vibe, so even when you keep it simple, they still taste like comfort food that cleaned up nicely.

Now this is my go-to when I want something cozy that also has crisp edges and a little swagger. Also, smashing potatoes is strangely therapeutic. Highly recommend.