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Home Potato Recipes

Ultra Crispy Smashed Potatoes

By:Nagi
Published:9 Feb '18Updated:22 Dec '20
289 Comments
Recipe v Video v Dozer v

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….

The best, buttery, golden, ultra crispy smashed potatoes you will ever have! www.recipetineats.com

Smashed Potatoes

Let me introduce you to your new favourite way with potatoes.

SMASHED!

CRISPY!

BUTTERY!!

Buttery CRISPY SMASHED POTATOES!

The best, buttery, golden, ultra crispy smashed potatoes you will ever have! www.recipetineats.com

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!!!

The best, buttery, golden, ultra crispy smashed potatoes you will ever have! www.recipetineats.com

The best, buttery, golden, ultra crispy smashed potatoes you will ever have! www.recipetineats.com

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:

  1. Let the potatoes steam dry a bit after smashing them. This ensures optimum crispiness!
  2. 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 make Crispy Smashed Potatoes

The best, buttery, golden, ultra crispy smashed potatoes you will ever have! www.recipetineats.com

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

  • Truly Crunchy Roast Potatoes
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  • Crispy Parmesan Crusted Potatoes (side dish or to nibble)
  • Potato Salad
  • Greek Lemon Potatoes
  • Potato Rosti
  • See all Potato Recipes

The best, buttery, golden, ultra crispy smashed potatoes you will ever have! www.recipetineats.com

WATCH HOW TO MAKE IT

Sometimes it helps to have a visual, so watch me make these Crispy Smashed Potatoes!!

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The best, buttery, golden, ultra crispy smashed potatoes you will ever have! recipetineats.com

Ultra Crispy Smashed Potatoes

Author: Nagi
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Sides
4.99 from 86 votes
Servings12
Tap or hover to scale
Print
Recipe VIDEO above. 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. 

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:

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.

Nutrition Information:

Serving: 58gCalories: 85cal (4%)
Keywords: Smashed Potatoes
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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. 😂

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Hi, I'm Nagi!

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289 Comments

  1. Vimmi says

    January 27, 2021 at 6:43 am

    5 stars
    Made these last night. Added dry Italian seasoning and garlic powder to the melted butter. Was SOO good! Thank you!!

    Reply
  2. vinita says

    January 25, 2021 at 2:46 pm

    what a great recipe with so many useful tips! thank you:)

    Reply
  3. Doug says

    January 24, 2021 at 10:45 am

    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

    Reply
  4. Teresa Eaton says

    January 22, 2021 at 7:01 am

    5 stars
    Absolutely brilliant

    Reply
  5. Eryn Deeming Kehe says

    January 21, 2021 at 12:28 pm

    The cook time is much longer than what’s listed.

    Reply
  6. Lisa says

    January 16, 2021 at 9:24 am

    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!

    Reply
  7. Antoinette says

    January 11, 2021 at 9:20 pm

    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

    Reply
    • Nagi says

      January 12, 2021 at 11:11 am

      WOOT! This is the best!!! I’m so glad they were a hit Antoinette! N x

      Reply
  8. Jen says

    January 11, 2021 at 10:08 am

    5 stars
    I just made these after finding the recipe last night. YES, definitely my new fave potato recipe. So simple and amazing, THANK YOU!

    Reply
    • Nagi says

      January 12, 2021 at 11:11 am

      Once you’ve had smashed, it’s hard to go back Jen! N x

      Reply
  9. Louise says

    January 10, 2021 at 9:24 pm

    5 stars
    Name says it all – best smashed potatoes ever!

    Reply
    • Nagi says

      January 12, 2021 at 11:12 am

      I’m so glad you agree Louise!! N x

      Reply
  10. Stephen says

    January 10, 2021 at 8:52 pm

    5 stars
    These potatoes are excellent, crunchy tasty and very easy to make. Served up with rare roast beef and Nagi’s mushroom sauce!

    Reply
    • Nagi says

      January 12, 2021 at 11:12 am

      The perfect combo Stephen!! N x

      Reply
  11. Tony says

    January 4, 2021 at 8:22 pm

    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!

    Reply
  12. Linda Foster Russell says

    January 4, 2021 at 4:08 am

    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.

    Reply
  13. Renee says

    December 24, 2020 at 1:51 pm

    Very good and easy! I softened the potatoes in the instapot…next time I’ll buy smaller potatoes but will make again and often!

    Reply
  14. Jeana Wagner says

    December 15, 2020 at 1:24 am

    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?

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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