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!!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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. 😂
Wow! Made these tonight! Fabulous. Made exactly as the recipe indicates
When are you going to learn how to cook?
I made these last night. I ‘took one for the team’ and added a sprinkle of grated tasty cheese in the last few minutes.
Totally wonderful way to serve the humble tater.
can you use canned potatoes for this
I wouldn’t, the skin is part of why this is so good. It’s super easy, no peeling.
I made these last night! Turned out so good! Crispy outside and fluffy inside.
Hello,
Just checking if there’s any reason why I shouldn’t do the boiling and smashing bit a couple of hours before the go in the oven? Want to do for a long lunch and would rather prep in advance. Thankyou!
You can parboil them ahead of time and let dry and refrigerate. I wouldn’t butter/oil them until ready to bake. We made these at a restaurant I used to work as a cook and potatoes were boiled in advance, refrigerated and deep fried to order.
Did you try the delayed cook method? I have just finished boiling and smashing and wanted to wait to cook would be interested in knowing how this worked for you. Thanks
I was wondering the same thing!
Great easy recipe. All Nagi’s recipes have been wonderful
Making these for the 2nd time! Absolutely delicious. I brushed the butter and oil onto them, so they were evenly coated. Can’t wait to eat them with our steaks tonight!
Made these to go with the chicken parmigiana recipe. My wife and daughter love me to make this for them.
your recipe is utter dickshit!. by mr helmut cheddar!
What the heck do you mean by that…dickshit???
LoL. Helmut. Stop your displaced anger and mirroring and calling yourself names. It’s not healthy.
What are you, like 14? 13? Have you considered NOT being a douce?
Awful and disrespectful, you might not like it that’s OK, i have myself sometimes across recepe that didn’t turn up the way I expected but have respect for Nagi and the effort she puts in to make her recepe available to everyone, You should be ashamed of yourself
What a class act.
ኃጢአተኛ ነፍስህ ከመዳን በላይ ናት እናም ሰላምን ወይም ሥቃይን አታውቅም ፣ የንስሐ ቅዝቃዜ ብቻ አብቅቷል ፣ ምክንያቱም ኃጢአቶችህ ከማንኛውም ተልእኮ የላቀ ስለሆነ ፣ መጨረሻው ቀርቧል ፣ የኃጢአት መርከቦች እራስህን ሂድ
Wow!! How rude!!!!
I’ve made these a couple of times now but today I did them in my new air fryer. Just YUM!!
Hey Sue, how long in the airfryer?
10 minutes, but watch them.
I made these tonight with
big-ish (half-fist sized-plus?) (my fist, not Nagi’s, obv! :D). My potato masher is a crappy thick plastic one, not the lovely thin metal one Nagi has, so after the initial squoosh I used a fork to press up/down and sideways the way you would for peanut butter cookies.
They didn’t quite stay togther (my fault, so I made the sacrifice and gobbed the side bits). But overall they were amazeballs as a side for BBQ pork ribs and salad, and I will definitely make (and try to perfect) these again.
Question: would love to try out this recipe for large gathering. Any way I could boil the potatoes the night before. Store the in the fridge then smash butter cook the following day? Would love to use this recipe!
Wonderful side dish. The creamy inside and crunchy outside is perfect. I followed note 2 and it added the garlic flavor I wanted. I used small Yukon gold potatoes. My potato masher worked great to smash the potatoes.
Nagi, how do we feel about adding cheese and bacon to these bad boys? Any tips?
Horrible. Potatoes didn’t stay together and they turned out like the Griswald family turkey. Followed the instructions to a T.
Great way to use up smaller potatoes, kids are going to love this also
SUPER EASY & DELICIOUS.
Letting the potatoes sit and drain then letting them sit and dry again was a great idea. They were delicious, everyone loved it and asked for the recipe (I shared your link). They didn’t come out as pretty as yours but even so they were enjoyed. I made them several hours before the party and reheated – still loved. I used red potatoes with the skin on, no parchment paper. Keep it simple. If you don’t want your potatoes to look crazy smashed, using a sharp knife place an “X” on the top of the potato and press gently with the bottom of a glass. But really the crazy crunch was worth the crazy look. Thank you Nagi.
We use regular russets (small potatoes are lovely but super expensive here) and microwave them in advance so the dish is quick to do. We cut them into about six sections, spread them skin side down on an oiled baking sheet, cover with parchment and press them flat with another, smaller baking sheet (as suggested by a reviewer here) then coat with more olive oil and/or butter and bake until crunchy adding cheese about 3/4 of the way through. So excellent!
I can’t stop making these! It is a little bit longer to make than most sides….but so worth the wait! Thank you for a great recipe.