Instant Pot smashed potatoes are the perfect blend of creamy interior and crispy, golden exterior. This method lets you cook potatoes quickly and easily, then finish them with a deliciously crispy smash, all with minimal fuss. Ideal as a side dish or a party snack, smashed potatoes are crowd-pleasers that pair well with almost any main course. Before you begin, make sure your Instant Pot is clean and in good working order, and gather all ingredients and equipment for smooth preparation.
What You’ll Need
- 2 pounds small potatoes (Yukon Gold, red, or baby potatoes work best)
- 1 cup water
- 2 tablespoons olive oil (plus more for drizzling)
- 2 tablespoons melted butter (optional, for extra flavor)
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 2–3 cloves garlic, minced (optional)
- Fresh herbs (rosemary, parsley, thyme), chopped, for garnish
- Grated Parmesan cheese (optional, for finishing)
- Trivet or steamer basket for the Instant Pot
- Baking sheet
- Potato masher or sturdy fork
- Parchment paper or nonstick spray (for baking sheet)
Step-by-Step
- Prep the Potatoes: Wash the potatoes thoroughly. If they are larger than golf ball size, cut them in half to ensure even cooking. Leave the skins on for best texture.
- Set Up the Instant Pot: Place the trivet or steamer basket in the bottom of the Instant Pot. Add 1 cup of water.
- Add the Potatoes: Arrange the potatoes in a single layer on the trivet or in the basket. Do not overfill; cook in batches if needed.
- Pressure Cook: Seal the Instant Pot and set to Manual or Pressure Cook for 7 minutes at high pressure. For very small potatoes, 6 minutes may suffice; for larger, up to 9 minutes.
- Quick Release: As soon as the timer goes off, use a quick release to let out the steam. Carefully open the lid away from your face to avoid burns.
- Drain and Cool: Using tongs, transfer the hot potatoes to a plate or tray. Let them cool for a few minutes until they’re easy to handle but still hot.
- Preheat Oven: While potatoes cool, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or spray with nonstick spray.
- Smash the Potatoes: Place potatoes on the prepared baking sheet, spaced apart. Use a potato masher or fork to gently press each potato until it is about 1/2-inch thick. Don’t worry if some edges crack—these will get extra crispy.
- Season and Drizzle: Brush or drizzle the smashed potatoes with olive oil and melted butter, if using. Sprinkle with salt, pepper, and minced garlic (if desired).
- Bake Until Crispy: Place the baking sheet on the middle rack and bake for 20–25 minutes, or until the potatoes are golden brown and crispy on the edges. For even crispier potatoes, broil for an extra 2–3 minutes at the end, watching carefully to prevent burning.
- Finish and Serve: Remove from the oven. Sprinkle with fresh herbs and Parmesan cheese if desired. Serve hot, straight from the sheet, or transfer to a platter.
Common Mistakes
- Overcooking or Undercooking: If potatoes are undercooked, they won’t smash easily; overcooked, and they’ll fall apart. Check doneness by piercing with a fork.
- Skipping the Draining Step: Not draining or drying potatoes after pressure cooking can lead to soggy potatoes and less crispiness.
- Using Too Much Oil: Excess oil can make potatoes greasy instead of crisp. A light coating is best.
- Overcrowding the Baking Sheet: When potatoes are too close, steam builds up and prevents crisping. Give them space.
- Not Using a Trivet or Steamer Basket: Placing potatoes directly in water can make them waterlogged. Always use a trivet or basket.
Tips
- Choose the Right Potatoes: Small, waxy potatoes (like Yukon Gold or baby red potatoes) hold their shape best and have creamy interiors.
- Add Flavors: Try sprinkling smoked paprika, chili flakes, or your favorite spice blend before baking for a flavor boost.
- Make Ahead: Pressure cook and smash potatoes ahead of time; refrigerate, then bake just before serving for easy entertaining.
- Customize Toppings: Beyond herbs and Parmesan, try crumbled bacon, sour cream, or a drizzle of truffle oil for an indulgent twist.
- Double the Batch: Smashed potatoes reheat well in the oven, so make extra for leftovers or meal prep.
- Use Convection Setting: If your oven has a convection setting, use it for even crispier results.
Troubleshooting
- Potatoes Won’t Smash: They may be undercooked. Return them to the Instant Pot with a splash of water and cook for 2–3 more minutes at high pressure.
- Potatoes Fall Apart: They may be overcooked. Next time, reduce the pressure cooking time by 1–2 minutes. For this batch, gently gather pieces together and crisp as usual—they’ll still taste great.
- Potatoes Aren’t Crispy: Make sure potatoes are dry before smashing, and don’t crowd the pan. Bake a few minutes longer or broil briefly.
- No Trivet or Steamer Basket: Place a heat-safe plate upside down in the Instant Pot and set potatoes on top to keep them above the water.
- Potatoes Too Salty: Use unsalted butter and reduce added salt in the next batch. Serve with a dollop of plain Greek yogurt or sour cream to balance saltiness.
- Potatoes Stick to Baking Sheet: Use parchment paper or a silicone baking mat, and make sure to brush potatoes with oil before baking.
Frequently Asked Questions
- Can I make smashed potatoes dairy-free or vegan?
Yes! Use only olive oil and skip the butter and cheese, or use plant-based alternatives. - How do I store leftovers?
Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in a 400°F oven until hot and crispy. - Can I use larger potatoes?
You can, but cut them into smaller chunks (about golf ball size) to ensure even cooking and easy smashing. - Is it possible to crisp the potatoes in an air fryer instead?
Yes, after pressure cooking and smashing, place potatoes in a single layer in the air fryer at 400°F for 10–15 minutes. - Do I have to peel the potatoes?
No, the skin helps hold them together and adds texture. Just wash thoroughly before cooking. - Can I add cheese before baking?
For best results, add cheese during the last 5 minutes of baking so it melts but doesn’t burn.
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Instant Pot Smashed Potatoes: Easy Step-by-Step Guide