Steam curls up from the valve and your stomach starts talking back. You can almost hear that little hiss from the valve as pressure builds inside your cooker. It9s a kinda comforting sound that means dinner9s getting close.
You remember how potatoes take forever boiling on the stove, and guess what? The pressure cooker changes the whole pace. Potatoes get super tender real quick, making you wonder why you didn9t try this sooner.
When you crack the lid and see those soft potatoes waiting, you just know you9re in for something good. The smell starts sneaking into the room and before you know it, you9re ready to get those potatoes smashed and crispy.
Why This Recipe Works Every Single Time
- You9re starting with small white potatoes that cook fast and taste great.
- The pressure cooker speeds up the process, getting those taters fork-tender in no time.
- Using the float valve and waiting for the hiss means you don9t rush the pressure build.
- Quick release gets you to the smashing part right away, no waiting around.
- Drizzling with olive oil and seasoning before baking locks in crispiness.
- Adding parmesan cheese at the end melts it perfectly without burning.
- Slow release of heat after baking lets the flavors settle just right.
Everything You Need Lined Up
- 1 9 pounds small white potatoes150…you know the ones that are just right size for smashing.
- 1 9 tablespoons extra-virgin olive oil, gottta have that rich flavor.
- ½ teaspoon garlic powder for a little kick that9s not overpowering.
- ½ teaspoon kosher salt150seasoning is everything so don9t skimp here.
- ¼ teaspoon freshly ground black pepper for a tiny bit of heat.
- ¼ cup freshly grated parmesan cheese, the finishing touch that makes it special.
- A baking sheet lined with parchment paper to keep things from sticking and mess minimal.
- A potato masher or the bottom of a glass for smashing the potatoes just right.
The Full Pressure Cooker Journey
First, you preheat your oven to 425F and get that baking sheet ready with parchment paper. You want that heat all set to make those potatoes crispy.
Next up, toss your potatoes in a big pot and cover them with water. Bring the water to boil and cook until they9re fork-tender, about 15-20 minutes. You9ll see the float valve pop up when the pressure9s building inside the cooker150that9s your sign to chill a bit.
Drain the potatoes well and let 9em sit for a few minutes so they dry a little. This helps get them crisp later, trust me.
Plop your potatoes onto the baking sheet and use your masher or a glass bottom to gently smash them to about half an inch thick. Don9t squish 9em too thin or they won9t crisp up right.
Drizzle olive oil over those taters and sprinkle garlic powder, salt, and pepper. You9re gonna notice your kitchen starts smelling pretty darn amazing right about now. Slide the sheet into the oven and roast for 20-25 minutes until edges are golden and crispy.
Pull 9em out, shower ''em 97 with parmesan cheese, and pop 9em back in for 2-3 minutes so the cheese melts all nice and gooey. Let things cool a touch before serving so you don9t burn your tongue. You9re ready for some smashing deliciousness!
Time Savers That Actually Work
Peeling? Forget it. These little taters don9t need peeling and keeping the skin on saves you a step. Plus, the skin crisps up nicely and adds texture.
Use the quick release on your pressure cooker when potatoes are done boiling. It cools 9em down fast so you can start smashing faster, which is perfect if you9re hungry already.
While potatoes are cooking, line your baking sheet and get your seasoning measured out. That way you9re ready to go as soon as those potatoes hit the pan, no waiting around.
What It Tastes Like Fresh From the Pot
The first thing you notice is the crispy edges that crackle just right when you bite in. It9s like a perfect little crunch that makes these smashed potatoes totally addictive.
Inside, the potato stays soft and fluffy. It kinda melts in your mouth but still holds shape with that smashing technique.
The garlic powder and kosher salt hit those taters with just enough flavor. It9s tasty but doesn9t steal the show from the simple goodness of the potato itself.
Then you get that nutty, salty kick from the parmesan melting over everything. It makes each bite feel a little bit fancy and way satisfying.
How to Store This for Later
If you got leftovers, you can store them in an airtight container in the fridge for up to 3 days. Just reheat in the oven to keep the crisp.
You can also lay them out on a baking sheet and freeze 9em flat. When frozen solid, transfer to a sealed bag. Reheat straight from the freezer in the oven 95 no thawing needed.
Wanna keep it simple? Wrap individual portions in foil and pop in the fridge. Reheat with foil on in the oven or use a quick blast of the toaster oven to keep crisp.
What People Always Ask Me
- Can I use bigger potatoes? You can but it9ll take longer to cook and smash, might lose some crisp too.
- Do I need to peel the potatoes? Nah, the skins add texture and flavor and keep the potatoes intact.
- What if I don9t have parmesan? Try shredded cheddar or just skip it. The potatoes are good on their own!
- Can I make these vegan? Sure thing. Swap parmesan for a vegan cheese or nutritional yeast to keep the flavor.
- How do I get them crispy without roasting? The oven is best for crisp. You can try pan-frying smashed potatoes after cooking but results vary.
- Is quick release always the best? For this recipe? Yep, quick release gets potatoes ready fast without overcooking.
Related Recipes You Might Like
If you enjoy these smashed potatoes, check out our Slow Cooker Garlic Butter Beef Bites & Potatoes for a hearty and flavorful meal. For a cozy soup option, our Stuffed Pepper Soup is a perfect addition to your dinner repertoire.
Cooking Tips and Tricks
For even crispier potatoes, you can try using honey glazed carrots as a delicious side that complements the smashed potatoes well. And if you9re short on time, skip peeling to keep it simple and save a step.
Getting Started with Pressure Cooking
Pressure cooking really can be a game-changer. If you want to explore more, check out our guide on Pressure Cooker Essentials to get the best results and become a pro at making fast, flavorful meals.
Serving Ideas and Suggestions
Serve these smashed potatoes as a side dish with grilled chicken or your favorite steak. Garnish with fresh herbs like parsley or chives to add a touch of color and freshness. They also make a great snack with a dipping sauce like garlic aioli.
Smashed Potatoes Pressure Cooker Style
Equipment
- 1 Potato masher or glass bottom for smashing
- 1 Baking sheet with parchment for roasting
Ingredients
Main Ingredients
- 1.5 pounds small white potatoes
- 1.5 tablespoons extra-virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup freshly grated parmesan cheese
Instructions
Instructions
- Preheat oven to 425°F and line baking sheet with parchment paper.
- Place potatoes in pot, cover with water and boil until fork-tender (15–20 minutes).
- Drain potatoes and let dry for a few minutes.
- Transfer potatoes to baking sheet and gently smash each using a masher or glass bottom.
- Drizzle with olive oil and sprinkle garlic powder, salt, and pepper evenly.
- Roast in oven for 20–25 minutes until edges are golden and crispy.
- Sprinkle parmesan cheese on top and roast an additional 2–3 minutes.
- Cool slightly and serve warm. Garnish with fresh herbs if desired.
