Let's Get Cookin'

Crispy Smashed Potatoes

  • Author: Jessica Beacom
  • Prep Time: 15 min.
  • Cook Time: 50 min.
  • Total Time: 1 hr. 5 min.
  • Yield: Serves 4 as side (8-10 as an appetizer) 1x
  • Cuisine: Whole30, Paleo


For the Potatoes:

  • 1 lb. small red potatoes (about 2 inches in diameter)
  • 1 Tbsp. ghee (may sub olive oil, but ghee makes them crispier)
  • 1 Tbsp. olive oil or avocado oil
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • Coarse salt & cracked black pepper to taste

For the Garlic-Herb Oil:

  • ¼ cup olive oil or avocado oil
  • ½ cup loosely packed fresh parsley leaves
  • 1 Tbsp. fresh rosemary
  • 1 Tbsp. fresh thyme 
  • 1 small clove garlic
  • ¼ tsp. salt


  1. Preheat oven to 450℉.
  2. Add 1 cup water to the bottom of the Instant Pot. Add metal rack/trivet or a steaming basket and add potatoes on top. Potatoes may also be boiled on the stovetop until tender and easily pierced with a fork.
  3. Secure lid and cook for 15-17 minutes or until potatoes are tender.
  4. Remove potatoes from Instant Pot. Lightly pat them dry using a clean kitchen towel or paper towel and transfer to a large parchment-lined rimmed baking sheet. 
  5. Toss hot potatoes with ghee, oil, garlic powder, and onion powder.
  6. Use a glass with a flat bottom (an old-fashioned or low-ball glass works well), gently press down on potatoes to flatten them to about ½-inch thick. 
  7. Sprinkle potatoes with salt and pepper and bake 28-30 minutes or until lightly golden brown on the underside and crisp on the edges. 
  8. While the potatoes are baking, combine garlic-herb oil ingredients in a small food processor or a personal sized blender and blend until smooth. 
  9. Drizzle potatoes with garlic-herb oil just before serving or serve on the side for dipping.


  • Serving Size: ~3 oz. potatoes + 1½ Tbsp. oil
  • Calories: 301
  • Sugar: 2g
  • Sodium: 312mg
  • Fat: 21g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 4g