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. 😂
Hi quick question, i don’t use butter much can i make without? also the potatoes are cooking the whole time in boiling water and uncovered? thank you!
Hi Debbie, you can make without – the butter is for flavour here. The potatoes are cooked uncovered 🙂 N x
You rock lady, count me in on this flavor train,
On your smashed potatoes, you must have forgot to mention, that the potatoes will not turn the “golden brown” without placing them under a broiler for awhile.
Hi Jim, they definitely do turn golden without the use of a broiler! Just see the pics in this recipe 😉 N x
Opps…Sorry for jumping the gun on my comments; I’m having thermostat problems.
jim
I really love all your recipes and the personality you put into your cooking. These are the only way I ever want potatoes again.
Made these last night and they were amazing. We had them as a main on their own so I added a bit of grated cheese after cooking and then melted that. Another amazing recipe Nagi and this is the way I will get my baked potatoes fix from now on x
Made them today for a little lunch nibble. Be warned you will need more 😂 they are so good! Don’t think I’ll be allowed to make potatoes another way!
What potatoes should I use? My little girl really wants to try these 😍
Absolutely scrumptious! They accompanied your pepper steak sauce recipe and the whole meal was heavenly washed down with a German Riesling. Thank you, you have given me some great alternative ideas too. Have signed up for your newsletter.
Hi Nagi, I’ve followed the directions as is, except I cut my potatoes in half before boiling them, as they were large potatoes. When I tried to squish them they just crumbled into pieces rather than staying in one piece! Still tasted yum when I baked the crumbled pieces in the oven, but wondering why mine just broke apart as soon as I applied a tiny bit of pressure from the top to squish them..
Same!!! Grr
Hi Ji, it’s the skin of the potato that kind of holds them in – I imagine because you’ve cut them that they became more crumbly. N x
Hi. So probably the skin keeps the flesh of the potato intact. Likely not having skin to keep it all together resulted in that crumbling.
These looks fantastico!! Yummers! Going to make for a special family gathering, on Tuesday. Wondering if I can get ready, on the pan, and smashed, earlier in the day, and then cook up at dinner time???? Thanks!
Every time I find a recipe online that’s looks and sounds great, it’s one yours! Thanks for sharing.
Oh shucks!!! Thanks so much Kate! N x
Made me these with multi coloured creamer potatoes. Turned out crispy and delicious. Great recipe thank you!
Looks great! Could you prepare them through step five, pop them in the fridge and bake off just before serving?
Hi Diana, you sure can – just bring them out of the fridge an hour before putting into the oven so they aren’t going in cold 🙂 N x
Love all your recipes, I know if it has your name on it it’s always good. Tonight I’m having roast pork with your crispy potatoes and for dessert your cinnamon and sultana rice pudding. Thank you so much 🤗
This is AMAZING!!!
Follow the steps exactly and you will be rewarded. This is perfect with the little yellow potatoes because they mash really well unlike the little redskin ones.
Thanks so much, Nagi!
These have become a family favorite!! I’m hoping to make these in a big batch ahead of time and freeze or refrigerate. Any suggestions on the best way to do this?
Hi Krystal, these are best served fresh, but if you want to make a big batch, just cook them through and then place in a hot oven to reheat and crisp back up before serving. N x
I had some of the same issues as others when smashing the boiled potatoes and I was worried that maybe they wouldn’t turn out as good. They were amazing! My family and loved them.
Wahoo, that’s great to hear Catherine! N x
These smashed potatoes are theeee best ! I love your recipes ! Thankyou!!!!
Why didn’t my little potatoes smash nicely. Instead broke into pieces. So disappointed
Hi Sharin, sorry you had issues here – it could be that they were slightly underdone and broke apart or it could be to do with the type of potato you used. N x
I love crispy fries and crispy roast potatoes and honestly thought your description and reviews were exaggerated.. Especially seeing them as they entered the oven because they were nowhere near as pretty as yours 😂 Im thrilled to say nothing was exaggerated 🤗 I tasted fresh out the oven waiting for my ribs to finish cooking and had to tear myself away to not finish them 😂 buttery, crispy and delicious and the skins make them healthier too 🤗
Thanks for another awesome recipe 🤗🤗🤗