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 this treat also be made via air fryer? It looks so scrumptious. Any different parameters I need to know?
Made these last night. Added dry Italian seasoning and garlic powder to the melted butter. Was SOO good! Thank you!!
what a great recipe with so many useful tips! thank you:)
These are great! You can actually shorten the cook time if during the baking portion, you do it at 400 for about 10 minutes and then broil them on high for another 5-10. You just have to watch them a little more closely
Absolutely brilliant
The cook time is much longer than what’s listed.
Made these with the Simple Truth brand golden small potatoes. Sprinkled with garlic salt and fresh cracked pepper and topped with a little freshly shredded pecorino Romano cheese. Served with pork tenderloin that I made in the pressure cooker while the potatoes baked. Hubby can’t get enough of these topped with the gravy from the tenderloin. Wonderful recipe, 5 stars!
This was an absolute HIT with the whole family, and I mean a fussy hubby + 3.5 year old + a 1 year old! I used ghee instead of butter. This recipe is sooo easy & so exceptionally delicious. Will definitely be making this again; thank you very much 🙂 I made this with your Gravy Baked Chicken yumm
WOOT! This is the best!!! I’m so glad they were a hit Antoinette! N x
I just made these after finding the recipe last night. YES, definitely my new fave potato recipe. So simple and amazing, THANK YOU!
Once you’ve had smashed, it’s hard to go back Jen! N x
Name says it all – best smashed potatoes ever!
I’m so glad you agree Louise!! N x
These potatoes are excellent, crunchy tasty and very easy to make. Served up with rare roast beef and Nagi’s mushroom sauce!
The perfect combo Stephen!! N x
I made these tonight to try, alongside some conventional baked spuds (peeled, pre-boiled and oiled). They were a hit with my wife who is a potato lover. Lovely crunch, lovely flavour. If I cooked them and she liked them, they must have been good. Thank you!
I saw a great nine on BA, use another sheet pan of the same size to put on top of the potatoes and then press down to mash them. It worked perfectly on this recipe and prevented the potatoes from spreading out too much.
Very good and easy! I softened the potatoes in the instapot…next time I’ll buy smaller potatoes but will make again and often!
Do these reheat well? We are making prime rib for Christmas dinner, so the oven would be occupied. Could I make them first and then reheat them in the hot oven right before eating?
Hi Nagi! To save time and oven/cooker space on Christmas Day, could I boil and squish the potatoes the night before & keep in the fridge over night? Thanks! x
You sure can Annie, just let them come to room temp before placing back in the oven the next day. N x
Thank you Nagi! Have a wonderful Christmas x
Can I boil the potatoes and place them in the fridge for a couple of hours before smashing and baking them?
Sure can Andie, I would leave them at room temperature though. N x
Hi Nagi!
This was definitely 5 star but I made a few tweaks. I steamed the potatoes so they would maintain their flavor. I used a Tuscan Herb oil on top of the butter and added a sprinkle of powdered garlic. Excellent flavor but next time I will increase the oven temperature to 400 degrees. They just took way too long and I didn’t think to increase it until the last few minutes. Overall it’s a winner. Thanks!
That sounds amazing Sandy!! N x
I send my husband to get potatoes, duck fat and semolina for duck fat potatoes and he came back with just baby potatoes, so I made these. Very yummy (but then, everything on your website is) 🙂
Hi Nagi, love all your recipes, have cooked lots of them. Doing these for Chrissy day, can I use duck fat instead of oil and butter? Or oil and duck fat instead of butter?