Introducing your new favourite potato recipe – buttery, crispy SMASHED POTATOES! Crazy crispy on the outside and fluffy on the inside, there’s a serious risk that only half of these will make it to the dinner table….
Smashed Potatoes
Let me introduce you to your new favourite way with potatoes.
SMASHED!
CRISPY!
BUTTERY!!
Buttery CRISPY SMASHED POTATOES!
Best ever potato recipe!
If you are yet to experience the joys of crispy smashed potatoes, and my first experience was only 3 years ago when I was introduced to them by Claire from Sprinkles and Sprouts, a fellow Australian food blogger, these are going to change your potato game forever.
These taste like buttery french fries, albeit they are look completely different. “Rustic”, I declare loftily. They’re fluffy on the inside, and ultra crispy on both the underside and on the surface. All those ridges are the best! Forget squashing them neat and flat – the more nubbly the surface, the better the crunch!!!
Tips to make ultra crispy smashed potatoes
Ultra Crispy Smashed Potatoes are straight forward to make – boil, squish, drizzle, bake – but there are two little tips I’ve discovered along the way:
Let the potatoes steam dry a bit after smashing them. This ensures optimum crispiness!
Use butter and a touch of oil. Because butter = flavour, oil ensures more even and better browning and crispiness. Can’t use just butter because it burns in the oven at high temperatures.
Also, you can totally feel free to add flavourings like garlic and dried herbs, but they do burn a bit so you’ll get little black bits on the surface. In all honesty, these are so tasty as they are, they don’t need anything more! (In my personal, potato-opinion)
How to serve Ultra Crispy Smashed Potatoes
I would be totally happy just munching on these as a snack. And if I had a larger oven, or multiple ovens, I would make loads of these and serve them as a snack at gatherings. Because if you make these with small potatoes as I have done, they are perfect finger food snacking size.
But I typically serve these on the side of mains. It will go with pretty much any Western dish, from pork chops to fish, chicken to steak. Try it on the side of this Steak with Creamy Peppercorn Sauce, these Lemon Garlic Marinated Pork Chops, these Crispy Garlic Chicken Thighs or this Sun Dried Tomato Stuffed Chicken Breast.
However you plan to serve these Crispy Smashed Potatoes, it has your name written all over it. Do it, do it, do it! – Nagi x
More potato recipes
Crispy Parmesan Crusted Potatoes (side dish or to nibble)
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual, so watch me make these Crispy Smashed Potatoes!!
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Ultra Crispy Smashed Potatoes
Ingredients
Potatoes – choose:
- 700g / 1.4 lb small potatoes (12 – 14) (Note 1)
- 1 – 1.2kg / 2 – 2.4lb medium potatoes (6 – 8)
Cooking:
- 1 tbsp salt (for boiling)
- 30g / 2 tbsp unsalted butter , melted
- 1 tbsp olive oil
- 3/4 tsp salt (for sprinkling)
- 1/4 tsp black pepper
- Finely chopped parsley , optional garnish
Instructions
- Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft – small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
- Preheat oven to 200°C/390°F (180°C fan).
- Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.
- Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
- Steam dry again: Leave on the tray to steam dry for 5 minutes or so – makes them crispier!
- Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
- Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
- Serve hot, sprinkled with parsley if desired.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
When I travel, Dozer stays with a golden retriever boarder. Rumbling with his friends, a whirlwind of fur chasing each other around the backyard, somersaulting across the lounge room as they tumble.
I’m told he’s internally fretting about me. 😂
Can these be made a day ahead and baked the next day?
No need to ever make roasties again! These are way better. More crispy bits, quicker, less mess – what’s not to love?
Utterly delicious xx
Hubby’s 75th birthday. We had lamb..his favourite ( I hate lamb) so I made smashed potatoes..he hates them, I love it! Fair is fair😉 Anyway, I used Yukon Gold potatoes. I put the oven at 375 for 55 minutes , plus I squashed the potatoes gently with a cast iron pan.
Well, a dollop of sour cream and the potatoes were sooooo creamy. Hubby said for me to do them again for him. I think the key is using Yukon Gold…what a difference from dry starchy Russet. Thank You!
Made these tonight with grilled cod and veggies.. We only had russets so I picked the smallest out of the batch and cut them in half before boiling them so they were about the size of roasting potatoes. When I went to smash them with the masher they got caught up in the masher so I kind of had to reassemble the first one. On the rest I smashed them with the bottom of a mug and then did a little squish with the masher to add the texture.
Finished mine with a little garlic powder before throwing them in the oven. Great hit!
Is the weight of potatoes just an error?(1.4 lbs vs 2.4 lbs) for the same amount of people and the same quantity of other ingredients?
Thanks – BT
I made these tonight with baby potatoes. When they were cooked I sprinkled them with grated lemon rind, fresh parsley and grated parmesan. They were amazing !!!!!!!
Another keeper! My family devoured these! I’m kinda sad there aren’t any leftovers 🥺 I’ll just have to make a double batch tomorrow, or… whenever i make them next. Probably tomorrow.
Made these last night with tiny red and gold potatoes. Used garlic infused olive oil I had on hand and then topped them with finely grated (microplaned) romano cheese for the last 6 or 7 minutes. They were a hit; will definitely make them again!
I just discovered these a couple months ago and tonight is the third time making them, this time with purple potatoes. The first line of the article is correct, we have yet to have half make it to the dinner table. we use Montreal Steak seasoning as the flavor and it is divine.
OH BOY! ,dangerous hi!hi! Sooo good ,we love it ,tasty,crisp +++
Thank you again Nagi,
Like us Mr. Dozer must be thankful for your great recepies,🙋🏻♀️👍
What potatoes do you use?
Hi James, I talk about this in note 1 – I hope you give them a go! N x
About to make these to go with dinner tonight! However, I’m only one person and I’m wondering the best way to store/reheat any extras to keep them crispy on the outside. Anyone have any ideas?
an easy way to add garlic flavour to the potatoes id to add the garlic to the water when boiling the potatoes. Adds more of a cooked garlic flavour rather then raw. Nagi your recipes inspire me!!! Thank You for being so amazing!
What a great idea Naomi, I’ll have to try it!! N x
I made these tonight as a side dish with steak, and I have to say that this recipe is absolutely delicious 😋!! I used medium size red potatoes with the skin on. I have to admit that it made my Mother’s Day meal extra tasty 😋. Thank you, Nagi for another 5 star recipe!! I’ve learned a lot from you.👍😊
Just wondering if these could be done in an air fryer? With summer coming, I don’t really want to use the oven.
Hey Ingrid! I love this recipe and I have tried them both in the air fryer and baked. I love them both ways. 15 minutes at 390F in the air fryer makes them perfect! Good luck!
Hi Ingrid, I haven’t tried to be honest, you don’t want to overcrowd them – so I’d love to know if you try it! N x
When I tried to smash them most of them fell apart? How did you smash them and keep them together?
Wow you did it again Nagi. I did these with your Pot Roast. I didn’t put the potatoes in the Pot Roast recipe in at 3 hours, I left them out and Used these beauties instead. This is just attracting too many people for meals at out house but love cooking your recipes. Thanks again Nagi x
Excellent recipe, very yummy results
This looks awesome! Totally doing this tonight with pollo asado. Thank you for sharing and posting!
This was a great recipe, but to keep herbs from burning, I waited 20 minutes before adding them to the potatoes. Turned out perfect!