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. 😂
Fam loves these! So crispy and delish……best potatoes ever! I added grated pecorino Romano halfway through and broiled for last couple of minutes. Outstanding!
Love these!! However you can cut the time way down and get the same result, by par- cooking whole baby spuds in the microwave for about 3-4 mins, rest as advised, then add the the butter, oil etc (and crushed garlic for me!!) and do in the airfryer for 20 mins at 180. I’ve done it both ways and they come out exactly the same. Love this site but I do wish you would embrace the air-fryer revolution Nagi – almost everyone I know now has one.
Very nice recipe. To peel the potatoes or not to that was the dilemma. Would be handy to mention in the ingredients list.
I love all your recipes! I’m a self proclaimed chef bc of you, thank you. . 45 minutes at 390 Fahrenheit burned the potatoes in my oven. But next time I’ll keep an eye out ! My potatoes were really tiny
So delicious and easy!
Followed recipe.and these were absolutely delicious.
1 hr 40 min…not 1 hr 10…30 minutes total time means a lot. Great recipe regardless.
Your suggestion of adding herbs/dried spices to the water when boiling the potatoes was so delicious! I’ll be doing this every time I boil any potatoes for any recipe! ❤️
I also infused the garlic into the butter. Yum!
Definitely making these crispy delicious potatoes again. Thanks
Very delicious food, you can see from the photo that this food is very crispy.
Wow, this is a delicious food, my mom should be able to make it based on the instructions here.
These were absolutelt delicious. I used baby red and gold potatoes. They were a big hit, no leftovers.
Thanks for sharing the recipe!
I cook the potatoes in the micro for about 5 minutes, then follow your recipe. Delicious!
I have done these according to the recipe and never quite managed to smash correctly or get it crispy crunchy. Today I did it differently, small potatoes and cut in half, 5 mins in steamer in microwave, then smashed and buttered/oiled. Then 10 minutes in the air fryer. Absolutely delicious and very crispy/crunchy. Only downside is that it’s so quick its going to be difficult not to succumb and do these all too often ( my waist line would not thank me)
Love these! My sons favorite
Love these! Super easy! I use a bag of small, microwaveable potatoes. Smash them, dress them, and we’re good to go to the oven! Tonight I added some garlic powder, onion powder and a squirt of spicy brown mustard! Yum yum!
For the sake of clarity I would have said bring the water to a boil & then add the potatoes. Some recipes tell you to add potatoes to cold water. Very different cooking times.
Wow, these were awesome! My daughter recommended this recipe, and so glad she did! We had three each, but we definitely could’ve eaten more!
I rushed to make this potatoes next time I will use a muffin pan to control portions
LOVE them. Always a hit with the Fam!
Second time making these. Easy and so delicious! I cook my potatoes earlier in the day so they really dry. Used a large serving fork to mash-easier than a potato masher.