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….
I haven’t even been in Japan for 24 hours yet, and already had some pretty impressive Travel Fails. It all started back in Sydney, when I was bragging about how light my suitcase was. “It’s because I’m an efficient packer,”, I said smugly, multiple times.
As we strode through the airport to the check in counter, I marvelled at the luxury of moving so freely when I’m usually weighed down by multiple bags.
I’m still astounded how far through the airport I got before it dawned on me. “OMG”, I said, my face draining. “I LEFT MY SUITCASE ON THE SIDEWALK!!” I yelled as I sprinted back across the airport, out to where the Uber dropped us, relieved beyond words to see my suitcase was still there with a nearby security guard eyeing the unattended suitcase suspiciously – and rightfully so!
Travel Fail # 2 was even more impressive. It may have involved me leaving my ski bag on the luggage carousel at Tokyo airport. It may have also involved me not realising until the next day, when we were literally just about to board the bullet train to the snow. It may have involved everyone else going ahead to the snow without me while I went aaaaalll the way back to the airport to fetch my ski boots.
Travel Fail #3 was not so much epic as it was embarrassing because it occurred in a public environment. In the fully booked express train back to the airport, my suitcase with its super wheels that “roll oh-so-smoothly, I love this suitcase!”, took it upon itself to roll all the way down the carriage as the train accelerated. Then me chasing after it, except the strap of my handbag got caught on an armrest, bringing me to an abrupt halt.
Such are the joys of travel!! You have to laugh!🤣
In the spirit of my current trip to Japan, I had hoped to bring you something Asian-y, however, when I was making the video on the flight, I discovered half the footage was corrupt. So we’ll “just” have to make do with these Ultra Crispy Smashed Potatoes instead.
It’s a hard life. It’s a hard, hard, life.
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!!!
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.
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)
This one has your name written all over it. Do it, do it, do it! – Nagi x
Extra crispy on the outside, fluffy on the inside. They taste like French fries except they're buttery (and look more rustic! 🙂 ) These will be your new favourite way with potatoes! Makes 12, depending on size of potatoes. Make as many as can fit on the tray once smashed, as long as they aren't touching. Recipe VIDEO below.
- 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
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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.
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Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection).
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Drain the potatoes and let them dry in the colander for 5 minutes or so.
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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!
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Leave on the tray to steam dry for 5 minutes or so - makes them crispier!
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Drizzle with butter, then just a bit of olive oil (about 1/4 tsp on each). Sprinkle with salt and pepper.
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Bake for 40 minutes or until deep golden and crispy. Do not flip!
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Serve hot, sprinkled with parsley if desired.
1. I've used a variety of potatoes over the years and this works great with all types, including baby potatoes. High starch potatoes will yield a fluffier inside, whereas waxy potatoes are a bit less fluffy but are sort of creamy. You'll love both!
You can make these with smaller or medium potatoes. Small ones - size of a golf ball or smaller - will come out crisper (like finger food, you can pick them up), whereas larger ones have the same crispiness on the surface but you get more fluffy potato on the inside because they don't get squished as thinly. I like them both ways!
2. Flavourings: If you add garlic or dried herbs into the butter, it has a tendency to burn so you end up with black bits and they can be bitter. If you're really keen for garlic flavour, use the side of your knife to smash 2 cloves so they burst open. Place in small saucepan with butter and melt, then leave to infuse with garlic flavour. Discard cloves and proceed with recipe.
For herbs, add a generous amount (dried or fresh) into the pot of boiling water so the potatoes get infused with herb flavour. Discard herbs and proceed with recipe.
3. Nutrition per potato, assuming 12 potatoes.
WATCH HOW TO MAKE IT
LIFE OF DOZER
While I’m in Japan, Dozer is with the 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’m a queen of potatoes but these are the best by far. The family now demands on special dinner nights (I’m not telling them how easy they are to make, or they would demand them more often!)
I’ve just finished making these and they turned out perfectly! Delicious! Will definitely be making again. I only had really big potatoes in my pantry so cut them in half and it still worked great. 🙂
I love hearing that! So glad you enjoyed this Isabel! N x
Have you ever used fingerling potatoes?
I’m just wondering which small potato would give the most rustic flavor.
Thank you.
No never
Hi Brad! I believe fingerling are low in starch so they won’t work so well with this recipe unfortunately!
Made these last night, to go with a roast chicken as part of a welcome-home dinner for a family member who’s been away. I found your recipe easy to follow, accurate in terms of timings, temperature, and result – and they went down a treat. Crisp and creamy all at once – definitely savoury, properly peppered and salted, but also with a very subtle caramel-y flavour (from the butter, I’m guessing), which set the rest of dinner off beautifully. Wonderful – I’ll be cooking these again and again. Thank you for the recipe.
That’s great Jen! Thanks for letting me know! – N x ❤️
So easy, and tasty. Struggled for years to make perfect roast potatoes to go with roast dinner. These do the job every time.
OMG! I’m definitely going to make these tonight. They look so good and my family are potato fanatics. Will return with the verdict.
I don’t think I cooked them long enough. they didn’t “smash” very well-kinda just fell apart… 🙁
Me too… mine fell apart as well. I’m assuming it wasn’t cooked for long enough🤔
I made these yesterday and they were SO GOOD! I received compliments all around the table! Thanks
Can I boil the potatoes several hours in advance?in
Sure. However, they will be easier to smash while warm, so, I would suggest smashing them before you continue on with other things.
If only a few hours, they can sit at room temperature until ready to bake. Otherwise, they will need refrigeration (especially overnight).
Baking time will differ depending on the initial temperature of the potatoes when placed in oven. The baking time isn’t very important. What’s important is to bake the potatoes until your desired crispness.
I tried these a few nights ago and they were nothing short of astonishingly spectacular! i seasoned them with malt vinegar powder (got it from Amazon!) Holy cow… If you’re a fan of salt & vinegar crisps/chips, you have to try it!
Oooh that sounds terrific, I LOVE Salt and Vinegar chips!! N xx
This is the third recipe I have tried in two days. Wow! I am in HEAVEN. I tried a similar recipe before, but your tips and cooking time made all the difference. So happy I found your blog.
I love hearing that Beth! I’m so glad you found me too 🙂 N x
This may have solved my potato chip problem and created another one.
I think I’ll be okay with this snack problem. As long as I leave the Bacon off.
Maybe. Possibly.
Is it possible to freeze these? If so when in the process would you freeze. I want to have them for party but need to make ahead
Yes! Follow the recipe up until it calls for them to be baked. Instead of placing them on a baking sheet and then into the oven, you’ll want to place them on a baking sheet (flavoring, oil, butter and all) and put them in the freezer. Once completely frozen, pop the potatoes in a freezer safe container or Ziploc bag.
When ready to bake, lightly oil a baking sheet and place the frozen or thawed potatoes on it. Bake at 350° until desired crispness (cooking time will differ depending on the initial temperature of the potatoes when placed in oven).
I hope this has helped.
Should the potatoes be peeled?
It doesn’t say but I’d leave them on to hold them together after you smash them.
As previous reply you do leave the skin on. In instruction 1 it says ‘It’s ok if the skin splits’.
This recipe is the best smashed potato recipe I’ve ever made, and I have made lots. I’m a potato lover.
My husband and I love making these! One difference was to add up to 1/4 cup of salt to the water when boiling the potatoes in their jackets, the potatoes do not get salty, but when smashed and baked the insides are creamy. SOOO good!
How do you “steam dry” the potatoes after cooking? I’ve never heard of this. Thanks.
Hi Carol! That’s what happens when you leave the smashed potatoes for a bit on the tray 🙂 The heat from the potatoes makes them “steam dry” 🙂
I would also suggest returning the potatoes to the saucepan or stockpot and cover with a clean tea cloth for about 4-5 minutes to absorb some of the excess steam that tends to cling to the potatoes and make them soggy.
what degree do you set oven at
350°
Thank you LG! N x
Step 2 says “Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection).”
Please see the recipe! 🙂 N x