These crispy smashed potatoes have the perfect flavor and texture. We start by softening them in the instant pot instead of boiling, for an easy hands off method that comes together quickly in 30 minutes! We finish them off under the broiler to get that crispy texture you are going to love.
Smashed potatoes make the perfect side dish that everyone is so excited to eat! The crispy texture, browned parmesan, and garlic make these potato “patties” a real party in your mouth. They come together with just a handful of ingredients and hands off approach in the Instant Pot! This speeds up the total cook time and saves you the extra work of boiling potatoes.
Potato sides are one of my favorite ways to get in starchy carbohydrates that provide both prebiotics and fiber. My Oven Roasted Potatoes and Skillet Potatoes are two recipes we make all the time in our house. With active teenagers, potatoes are a fantastic way to make our meals calorie dense with added nutrients. As a nutritionist, I love serving potatoes as an inexpensive and nutrient dense option!
So let’s get to it with this easy recipe that you can make in about 30 minutes.
How to make Crispy Smashed Potatoes
You will love that these potatoes require only a few real food ingredients. Here is what you will need:
- Yukon Gold Potatoes
- Olive oil or avocado oil
- Garlic cloves
- Lemon juice
- Parmesan cheese
- Salt and Pepper
We start by putting some water in the Instant Pot. Place a steamer basket in the Instant Pot and fill with whole potatoes. You will want these to be smaller potatoes! Cook on high pressure for 6 minutes and use a quick release.
While this is happening, heat your oven to a boil. Also, mix together garlic and oil with a little lemon juice. Once potatoes are done steaming in the Instant Pot, you will place them on a baking sheet. Gently smash them down by using a potato masher, or make two cuts to resemble a cross (don’t cut all the way through). If doing the knife method, gently press down.
Brush with the oil/garlic/lemon mixture. Apply a generous amount of sea salt and pepper, and sprinkle with parmesan cheese. Transfer to the broiler and broil for 8-12 minutes, or until nice and crispy to your liking!
Tips and Adaptations
- If you can’t find small Yukon Gold potatoes, you can also use red potatoes
- In place of an instant pot, you can also boil the potatoes for 25 minutes
- Want to skip the parmesan cheese? No problem! These are still extra tasty with just the oil and garlic
- Spicy variation: add in some smoked paprika and cayenne pepper to the salt
Serving and Storing
These are best enjoyed hot right out of the oven. You can add fresh herbs like parsley, or even some micro greens. Salt and pepper to taste!
Green Goddess Dressing is the best dipping sauce for these crispy potatoes!
These will store well in the fridge for up to a week. They can be popped in the oven for 5-10 minutes at 400 degrees F to re-heat, or reheated in the microwave.
Other Easy Side dishes you will love!
Hungry for More? Subscribe to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Crispy Smashed Potatoes in the Instant Pot
These Crispy Smashed Potatoes start by being made in the Instant Pot and finished off in the oven to save time! You'll love that this recipe can be made in the 30 minutes. The crispy garlic texture is loved by everyone.
- 1.5 lbs Yukon Gold Potatoes*
- 3 tbsp Avocado oil or olive oil
- 4 cloves garlic, minced
- 2 tbsp lemon juice
- 1/4 cup Parmesan cheese
- Salt and Pepper
Wash and dry your potatoes. Place 1 cup of water in the bottom of your instant pot. Add the potatoes to a steamer basket, and place inside the instant pot. Secure the lid and cook on high pressure for 6 minutes. Use a quick release.
Meanwhile, set the oven to broil. Lightly grease a large baking sheet. Mix together the oil, lemon juice, and garlic.
Once potatoes are done steaming in the Instant Pot, remove and place on the baking sheet. Gently "smash" the potatoes 1 of 2 ways: use a potato masher to gently press down on the potatoes. Or make 2 cuts using a knife to create a cross– do not cut all the way through. Gently press down in the middle of the potato to smash.
Brush the oil and garlic mixture on the potatoes. Season liberally with salt and pepper. Top with parmesan cheese. Transfer to the oven.
Broil for 8-12 minutes, or until crispy brown. Serve hot with additional salt and pepper as needed.
*Use small Yukon gold potatoes. You can also substitute with red potatoes.
Leave a comment and rate this recipe