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. 😂
John Baggs says
Loved the recipe for sloppy Joes. Delish.
Nagi says
Thanks John!
Shirley Henry says
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)….
Nagi says
I’m so happy you loved the turkey – and these potatoes won’t disappoint! Enjoy!
Marti Darling says
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.
Nagi Maehashi says
Thanks so much Marti, it means the world hearing such great feedback!
Sharon Rampe says
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.
norman b farrell says
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.
Rhonda says
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.
Nagi says
GENIUS!!
Joey & Quynh Mollica says
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!
Lia Saunders says
Quote: “Best potatoes I have EVER had!” from my husband who has LOVED potatoes for 65 years!
Laurie says
That is also my question Jessica, has anyone tried this with sweet potatoes? They are my favorites, but I must admit, these look delicious! I just found your site this morning and I LOVE it! You have a new follower!
Nagi says
Hi Laurie! It doesn’t come out crispy with sweet potato unfortunately 🙂 I have been trying to figure out the best way to make this with sweet potato! N x
Steven says
Nagi these potatoes should be banned they are so delicious. 🤪🤪. Omg.
Mandy says
Has anybody tried doing pumpkin this way?
Nagi says
I haven’;t because I think they are too juicy 🙂 N x
Lia T says
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!)
Isabel says
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. 🙂
Nagi says
I love hearing that! So glad you enjoyed this Isabel! N x
Brad says
Have you ever used fingerling potatoes?
I’m just wondering which small potato would give the most rustic flavor.
Thank you.
Nagi says
Hi Brad! I believe fingerling are low in starch so they won’t work so well with this recipe unfortunately!
Jodie says
No never
Jen says
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.
Nagi says
That’s great Jen! Thanks for letting me know! – N x ❤️
Keith Watson says
So easy, and tasty. Struggled for years to make perfect roast potatoes to go with roast dinner. These do the job every time.
Tanisha says
OMG! I’m definitely going to make these tonight. They look so good and my family are potato fanatics. Will return with the verdict.
Isabella MacQuarrie says
I don’t think I cooked them long enough. they didn’t “smash” very well-kinda just fell apart… 🙁
Lorrie says
If they fell apart, they were cooked too long. Shorter cooking time, like 8 minutes, is plenty. You just need them to yield slightly, as they will cook completely during the second stage.
Syun says
Me too… mine fell apart as well. I’m assuming it wasn’t cooked for long enough🤔
Linda says
I made these yesterday and they were SO GOOD! I received compliments all around the table! Thanks
Florie says
Can I boil the potatoes several hours in advance?in
Anese says
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.