Introducing your new favourite way with spuds – 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….
MEET YOUR NEW OBSESSION – CRISPY SMASHED POTATOES!!
Let me introduce you to your new favourite way with potatoes.
SMASHED!
CRISPY!
BUTTERY!!
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
FEED YOUR POTATO OBSESSION!
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
- 700 g / 1.4 lb small potatoes (Note 1)
- 50 g / 3 tbsp unsalted butter , melted
- 1 tbsp olive oil
- Salt and pepper
- Finely chopped parsley , optional garnish
Instructions
- Bring a pot of water to the boil. Cook potatoes until soft - small ones should take around 20 to 25 minutes, large ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
- Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection).
- Drain the potatoes and let them dry in the colander for 5 minutes or so.
- Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. More nubbly surface = better crunch!
- Leave on the tray to steam dry for 5 minutes or so - makes them crispier!
- Drizzle with butter, then just a bit of olive oil (about 1/4 tsp on each). Sprinkle with salt and pepper.
- Bake for 40 minutes or until deep golden and crispy. Do not flip!
- Serve hot, sprinkled with parsley if desired.
Recipe Notes:
Nutrition
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. 😂
I made smashed potatoes added mrs. Dash(garlic and herbs) to the melted butter, it didn’t burn I also put grated cheese and bacon(cooked and crumbled) on top, loved it thanks 5 stars
Sounds to die for Linda!
Hi Nagi. I love your recipes. I always get a lot of surprise guests after church and am always looking for new dishes to make ahead freeze and reheat. Do you think I could make these from start to finish then freeze them?
I haven’t tried to be honest I’m sure you could! Just thaw and reheat in the oven ☺️
I am looking forward to trying this recipe with fingerlings—since my small white potatoes were just too big and they just all ran together on my cookie sheet when I smash them. STILL DELISH tho!
Loved the recipe for sloppy Joes. Delish.
Thanks John!
Can’t wait to try these potatoes with your killer lemon butter sauce for fish!
Love the website! Made you dry brined turkey for our family dinner, and it was s huge hit! Very tender and juicy breast (we are a dark meat family)….
I’m so happy you loved the turkey – and these potatoes won’t disappoint! Enjoy!
HI Nagi!
It is coming on winter here and I am into comfort food. I finally tried your French Onion Smothered Pork Chops. WOW! So good and even better when we enjoyed the left-overs last night. I am having a friend over tonight and thought I would try your Steak and Pepper sauce with these Smashed Potatoes. I will let you know how that turns out. I am so happy I found your blog! I believe I bought some books (Kindle) but your web sight Is so handy. All your notes and comments give me great confidence and I am happy that you like them all different ways. I am a big fan and all these recipies are headed for my FAVORITE go-to Recipe book. I drop your name everywhere. Please, let me know how I can support you further. PS: I love your dog stories, too.
Thanks so much Marti, it means the world hearing such great feedback!
How I wish to have met you when I was in Sydney last month staying in the Gladesville neighborhood. Since discovering your site I have become a big fan as are the members of my weekly Sunday night “F&F” dinner (Family and Friends) who have enjoyed so many of your recipes, one of whom is a native of Sydney. This year I am in charge of the Thanksgiving turkey and am going to use your dry-brined recipe. Should you ever visit the Las Vegas area I would love to meet you.
Can’t wait to try these!was pondering what to do other than left-over meatloaf. I have a feeling they’ll be considered the main dish and not a side after a while.
this is a new fav in my household. A trick I use so when you smash the potatoes they don’t stick to your fork….dip the fork in melted butter! that way you don’t have to drizzle it on afterwards, and your fork wont stick to the potatoes.
GENIUS!!
Made these last night to go with some yummy sirloin and peas. We used multi-color potatoes and shredded some Parmigiano-Reggiano on top. Mmmmmmm MMMMM!
Quote: “Best potatoes I have EVER had!” from my husband who has LOVED potatoes for 65 years!