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!!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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. 😂
Jeanine B says
Made these last night with tiny red and gold potatoes. Used garlic infused olive oil I had on hand and then topped them with finely grated (microplaned) romano cheese for the last 6 or 7 minutes. They were a hit; will definitely make them again!
Michael Owens says
I just discovered these a couple months ago and tonight is the third time making them, this time with purple potatoes. The first line of the article is correct, we have yet to have half make it to the dinner table. we use Montreal Steak seasoning as the flavor and it is divine.
Lou from Gatineau Quebec says
OH BOY! ,dangerous hi!hi! Sooo good ,we love it ,tasty,crisp +++
Thank you again Nagi,
Like us Mr. Dozer must be thankful for your great recepies,🙋🏻♀️👍
James Spencer says
What potatoes do you use?
Nagi says
Hi James, I talk about this in note 1 – I hope you give them a go! N x
Katie says
About to make these to go with dinner tonight! However, I’m only one person and I’m wondering the best way to store/reheat any extras to keep them crispy on the outside. Anyone have any ideas?
Naomi says
an easy way to add garlic flavour to the potatoes id to add the garlic to the water when boiling the potatoes. Adds more of a cooked garlic flavour rather then raw. Nagi your recipes inspire me!!! Thank You for being so amazing!
Nagi says
What a great idea Naomi, I’ll have to try it!! N x
Teresa says
I made these tonight as a side dish with steak, and I have to say that this recipe is absolutely delicious 😋!! I used medium size red potatoes with the skin on. I have to admit that it made my Mother’s Day meal extra tasty 😋. Thank you, Nagi for another 5 star recipe!! I’ve learned a lot from you.👍😊
Ingrid says
Just wondering if these could be done in an air fryer? With summer coming, I don’t really want to use the oven.
Britt says
Hey Ingrid! I love this recipe and I have tried them both in the air fryer and baked. I love them both ways. 15 minutes at 390F in the air fryer makes them perfect! Good luck!
Nagi says
Hi Ingrid, I haven’t tried to be honest, you don’t want to overcrowd them – so I’d love to know if you try it! N x
Gena says
When I tried to smash them most of them fell apart? How did you smash them and keep them together?
James Christy says
Wow you did it again Nagi. I did these with your Pot Roast. I didn’t put the potatoes in the Pot Roast recipe in at 3 hours, I left them out and Used these beauties instead. This is just attracting too many people for meals at out house but love cooking your recipes. Thanks again Nagi x
Red says
Excellent recipe, very yummy results
Nick S. says
This looks awesome! Totally doing this tonight with pollo asado. Thank you for sharing and posting!
Larry says
This was a great recipe, but to keep herbs from burning, I waited 20 minutes before adding them to the potatoes. Turned out perfect!
Jackie says
these were amazing!!! my only gripe is that they take so long…but well worth the wait 🙂
going to try microwaving them to shave off some cooking time. tips welcome!
J says
Why not flip?
Nagi says
Because there’s no need to here J! N x
Tracy says
Great minds – I always do the same. Keeps the potatoes dry on the outside so that they go lovely and crispy. Especially if you then roast them in duck or goose fat with rock salt. Also nice with rosemary.
No matter how many of these I make, it’s never enough! Thanks Nagi 🙂
Mark Sumner says
Hi Nagi!
Love all your recipes.. especially the potato rosti.. yum!
with respect to this smashed potato recipe, would it be better to use ghee instead of melted butter as you do in the rosti recipe?
Linda says
Made these for my 3 girls but melted the butter with oil and added squeezed fresh lemon juice …they were so tasty and everyone wanted more thank you
Nagi says
Hi Mark, you could if you wanted to – the butter in this recipe is more for flavour rather than for crunch factor but ghee would be just as good! N x
Mark says
Hi Nagi!
I ended up using ghee as per the potato rosti and the result was great!
Thank you 😊
FLAP says
OMD**G! These are just perfect. I haven’t made any snack quite as on-pointe as these little taters. I didn’t have to ‘puff” them up, as in adding or subtracting any ingredient. And they were easy to make, those perfect little crispy chicken thighs you have on your site-my favorite and only way to make chicken. Served with a dollop of sour cream, flavored a bit with fresh chives. Heaven! My flatmate (who cooks by defrosting) was going crazy, I was happy I had made more than I originally planned. Thank you so much for posting these on your blog, your site will now forever
be my first “go-to” for any meal or snack. Many blessings from Florida, Flap. 04/05/21
** D stands for DEAR.**
Ben says
Great recipe. The only thing that needs to be changed is your total time to complete. 30min to boil, 10 to rest/steam, 55min in oven. Thats already 1hr 35min and we havent smashed anything, or started on the garlic butter. The recipe says 1hr 10min total. I am making these for Easter brunch btw.
Paulette Smith says
On the crispy smashed potatoes, do you peel them first or do you leave the skins on??
Nagi says
Skin on Paulette, it holds them together! N x