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. 😂
Nagi, I’ve made these a few times, and tonight I made the parmesan encrusted potatoes and they are both SO good! They’re even good cooled off, as an after dinner snack! lol Thanks for all your recipes and hard work. 🙂
They are a tasty snack!! I am glad that you liked them Mo! N x
Wanted to say thank you. Made these for my family for a post Covid get together meal, my mom, who never asks for seconds of anything asked for more helpings of these potatoes. I can’t thank you enough for how much she enjoyed these!!
That’s lovely Vii, cooking for your mum!! N x
Made these tonight and wow! We love all of Nagi’s recipes. Crispy potato chips basically. Killer side to some air fried chicken legs.
You’re talking my language!! Chicken and chips!!! Woo Hoo!! N x
Can you prepare the potatoes the night, before and smash, add butter etc and bake them for lunch next day?
I have made this style of potato using various websites over the years and was always left dissatisfied. THIS recipe was IT. This is exactly what I pictured and expected each time I tried a new recipe. I cannot thank you enough for helping me get this right!! Thank you. Fantastic recipe!!!
That’s great Kathie! I am happy that you enjoyed them!! N x
Question:
Has anyone one tried these in an air fryer? Results? Temp? Time?
Have you tried the Smashed Potatoes with Duck Fat in a cast iron skillet? Maybe finish under the broiler?
I haven’t but OMG that sounds sooooooo good!! N x
This recipe is sooo good! my boyfriend and I are always fighting over the potatoes when we make this because there are never enough.
Hello, I’m wondering if I could boil the potatoes the night before and then smash/bake them the next day. Have you ever done this or see any flaws with this idea?
I suspect it will work although after being in the fridge they would need to come back to room temp before smashing to avoid condensation which would kill the crispiness! Pat them dry, smash, and let me know how they turn out! N x
My son polishes off at least 4 medium ones every time I make them. They look so good & smell beautiful when cooking. Easy & satisfying – thanks Nagi for another gorgeous recipe once again!
Hi, will the recipe work if I omit butter as I am dairy intolerant? Thanks.
Hi, somebody already asked this question but there was no response, so I will ask again: “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?” Why would you use up to one lb more with one option without adjusting any of the other ingredient amounts?
Exactly. And 12-14 tiny potatoes for 12 servings makes no sense. Is everyone having 1 bite? I am just going to try it out and make many more.
@Honey Bee
The 12-14 refer to the number of potatoes not the number of servings and she says “small” potatoes, “tiny” or marble potatoes that you refer to are not small they are about 1/3 -1/4 the size of a small potato.
Hope that clears it up.
Hi Timothy,
Thank you for your answer. Then at the top when the recipe says, “servings” it should be 3, as who eats less than 4 tiny potatoes? The indicator at the top of the recipe should be changed.
The recipe has an option for small potatoes (single bite size) and medium potatoes which have a thicker potatoey bit in the middle. Both take about the same amount of drizzled toppings so yes, the weights are correct! You just decide which size you want!! N x
These were absolutely delicious. I had medium-large potatoes so I pricked them all over with a fork then microwaved ’til soft. I cut in half prior to smashing and used ghee rather than a mix of olive oil and butter. SO GOOD! My boyfriend made fun of me for making so many until he started eating them.. then we decided to make a second batch. Seriously tasty.
Tip- do not use a potato masher or fork. It will just go right through the tongs and you’ll end up with a big mess. Get a sturdy flat bottom drinking glass and press them down. Keeps them together and way less mess!
Good tip JM! N x
How do you take 1 TBS of olive oil and distribute it among 3 lbs of potatoes?
With an eye dropper??
Hi Sandi – it’s 1.5 lbs, (not 3) and if it’s easier for you then mix the butter and oil together first before drizzling over the potatoes! N x
I made your Ultra Crispy Smashed Potatoes for a dinner party last evening and I’m glad I made lots. You are right about this recipe becoming a favorite way to make potatoes. They were crispy on the outside and velvety soft in the center. What more can you ask for. Thank you for sharing this wonderful preparation.
I don’t have unsalted butter. Hope salted wind
Works
I’ve made these several times and they are SO good and my family loves them as well. One of my favorite recipes!
I’ve made these many times and it’s a great recipe. Also works well with Brussels sprouts, but you have to watch them case they burn.
Hi. I wondered what herb you used at the end as a garnish on the potatoes
Parsley, Grace! N x
Hi Grace, dry or fresh dill is also lovely on potatoes 🙂