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. 😂
I added just a touch of grated cheddar and a couple of real bacon bits (I had some on hand from another recipe). I wonder if you could use sweet potatoes if you wanted to change up for a sweet/savory flavor?
Hi Flap, sweet potatoes don’t go as crispy due to the sugar content in them – something I’d need to test, but I love the idea! N x
Thanks. I’m mostly used to turning them into pies!
No matter what recipe I’m looking for, I always seem to find one of yours, Nagi. And when I do, I know it’ll be awesome!
Oh thanks so much Rafaela!! ❤️ N x
Do my dearest husband came in while I was starting the smash process and suggested putting them all on one pan and using another pan-same size-to smash them!!! Holy cow!! Talk about timesaver! Additional tip-I used a basting brush to “paint” the parchment with olive oil-again, big time saver which means I’ll do again and again! Thank you for a delish way to serve potatoes!
Ok, so these look terrific, but you have a big mistake on your recipe card that has thrown off my night. Card says total cook time 1 hour. However, I am on boil now (30mins) will need 5 mins to steam and 5 more after the smash … AND THEN bake for 45min to 55min more???? This is a lot more than 1 hour cook time. I should have read ahead, and blame myself for not planning properly. But perhaps update the cook time for others.
I used the microwave (8-15 minutes) +baking at 220c (with fan) and it
took less than hour with the same results.
Fabulous. Not rocket science so whatever you want to top these with, go for it. I suspect Nagi has your blessing. Cooking should be fun and exciting. I am adding some of that sprinkle bacon in a bottle, some sour cream and chives before serving. Thank you Nagi. You always have the answer!!
the slider for quantity does not reflect the change in weight:ie: small potatoes 12-14
medium potatoes 6-8
regardless of weight.
this does not change the fact that it sounds so good I am trying this next. Thanks Nagi
These were so good!
This is my latest addiction. I have made few recipes that I love as much as this. I could eat them daily. I add a bit of melted butter over top when they come out of the oven. Yum!
I think the degrees for cooking is backwards. 200c is 95 f I was trying to understand why it was taking so long also.
Hi Elizabeth, no it’s written correctly – 200°C/390°F 🙂 N x
Simple and delicious. I followed the exact cook time a they came out crispy but creamy in the middle. I sprinkled some thyme and basil before baking which added a nice flavor.
This worked GREAT… very tasty… but it did smoke up my house. What do you think my problem was?
Can this treat also be made via air fryer? It looks so scrumptious. Any different parameters I need to know?
Made these last night. Added dry Italian seasoning and garlic powder to the melted butter. Was SOO good! Thank you!!
what a great recipe with so many useful tips! thank you:)
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
Absolutely brilliant
The cook time is much longer than what’s listed.
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!
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
WOOT! This is the best!!! I’m so glad they were a hit Antoinette! N x
I just made these after finding the recipe last night. YES, definitely my new fave potato recipe. So simple and amazing, THANK YOU!
Once you’ve had smashed, it’s hard to go back Jen! N x