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. 😂
Sharon Elenbaas says
Do you think I can use leftover mashed potatoes for this recipe?
Nagi says
Hi Sharon, I don’t think you’d get quite the same effect as mash usually has liquid added – N x
Victoria Regina Marsh says
KEEPER! Everyone raved about these potatoes, me included. 🙂 Must try. Thank you, Nagi, for sharing.
d4v1d says
turned out rather well. i used both baby blue and medium yellow size – the medium was obliterated by the potato masher, but i rescued by using a wet fork to re-gather, re-constitute, and re-activate the starches (glue). For safety, lightly grated on some parm (more glue), and turned out amazingly well.
note: 350F will not caramelize a potato…you need at least 400F.
Nagi says
I’m so glad you managed to salvage them! I find 350F is fine for me without burning them & results in golden crispy potatoes – it just depends on the type of potato used – N x
Dhammika says
delicious !! I tried it !! It was so good everyone enjoyed it so easy to make !! Thank you for sharing !!
Nagi says
Wahoo! That’s awesome to hear Dhammika ❤️
Jill Barnshaw says
Hi! I will be making this tonight, should i line the pan with non stick foil?
Nagi says
Hi Jill, I cook mine straight on the pan to ensure they get crispy – N x
heidi says
I am making these tonight, I had to halve the potatoes as they were too large. Hope they don’t fall apart when I “smash” them
Nagi says
I hope you love them Heidi!
Sandee says
Can I boil the potato’s, smash them and leave in the refrigerator over night and put them in the hot oven the next day?
linda says
Should I spray my pan with cooking spray to keep the potatoes from sticking?
Nagi says
Hi Linda, I don’t usually, they are drizzled in oil which will stop them from sticking – N x
Ananda says
Should i peel the potatoes?
Nagi says
There’s no need Ananda 🙂
Lori says
Hi I was wondering if I could sprinkle the potatoes with garlic salt and Parmesan cheese before cooking
Nagi says
Hi Lori, I would sprinkle with parmesan the last 15 minutes or so just to ensure it doesn’t burn in the oven – N x
John says
Knockout! Yummm.
Nagi says
Wahoo! Thanks John!
Michele says
Have you ever done these where you steam them in advance and then finish them in the oven later? Trying to pre-prep for a dinner event and curious about that. Thanks.
Nagi says
Hi Michele, yes I’ve done that before and they have turned out perfectly – N x
Sabrina says
I used multicoloured baby potatoes and boiled them in a garlic paprika broth. When i smashed them, they completely fell apart! Thought that i ruined them! I also used the stovetop instead of the oven because of a lack of time amd it works like wonders! Soooo crispy outside and buttery on the inside! Used combination of butter and onion infused oil! DELICIOUS!!!
Connie Lowfy says
Cooking it to ight
Cynthia says
Hi Nagi! When I made these, the potatoes completely felt apart when I smashed them. Ended up making hash browns LOL! What did I do wrong? I used a potato masher and pressed down. Should I try something different? Thanks!
Nagi says
Hi Cynthia, can I ask what type of potatoes you used? – N x
Cynthia says
At that time, I’m not sure. But I think I boiled them instead of microwaved. Maybe that was the issue?
I made them again last night using Eastern potatoes and I used the bottom of a glass, like you suggested, to smash. Worked much better this time! Sorry for all the drama 😩
Ps – what astro sign are you?
Annie Miranda says
These were totally scrumptious! Thank you!
Nagi says
I’m so happy you loved them Annie!
Carol says
Brilliant recipe!
Nagi says
Thanks Carol!
Linda says
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
Nagi says
Sounds to die for Linda!
Ancient says
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?
Nagi says
I haven’t tried to be honest I’m sure you could! Just thaw and reheat in the oven ☺️
Julie says
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!