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 made these for my family and everyone gave them a 10/10! Thanks for a great recipe Nagi 🙂
Wahoo, that’s great Shannon!! N x
Going to do these tonight! Just a note this could probably be made with all ghee and the butter won’t burn in the oven because it’s clarified butter (no milk solids)..I’ll probably try that at least once.
Hi Nagi
I’m looking for the potatoes receipe made in the muffin tin.
Can you help me find them.
Hi Julie – I have two – https://fast-enhancement.today/roasted-sweet-potato-stacks/%3C/a%3E https://fast-enhancement.today/cheesy-potato-gratin-stacks-muffin-tin/%3C/a%3E. You can use the search bar to find any recipe you’re looking for 🙂 N x
We added garlic powder to these and they have become a staple! We also figured out that if I boil the potatoes and keep them in the fridge for a few hours it makes them smash so much easier and is not as big of a mess!
Thats great Jenny! N x
These are the best potato’s I’ve ever had!
And I’m a massive potato lover.
My partner was also loving them!
Everybody must try them 🙂
I know how that feels Tash! I’m so glad you loved them! N x
Made these tonight with our BBQ Chicken Strips. We loved them! I just did them in the microwave like a baked potato for 10 minutes, let set, then smashed them & they were a delicious smash hit!
YUM! Perfect Marcia! N x
My vege box has had a surfeit of new potatoes over the last 3 weeks so I’ve made this 3 times! They’re delicious cold as well. I find it handy to use a silicone pastry brush for the butter/oil to get it into the books & crannies. Thanks Nagi, you are the queen of lockdown food!
Made these last night and my fussy 9 year old said ‘can you please make potatoes like this every night?’ So that’s a definite winner in our house! Super crunchy and yummy.
WOOT! Excellent to hear Kerrie! N x
“serious risk that only half of these will make it to the dinner table” Nagi ain’t joking, she’s for real!
It’s a real problem Emily 😂 N x
Hi, will I be able to do this with leftover potatoes? I live on a small Caribbean island where we are under 24hr lockdown for over 2 weeks, not even allowed to shop for food. (We were told to stock up beforehand!). We are running low on everything so trying to make things last. Found some sausages and red cabbage in the freezer and thought I could do this with leftover potatoes? Many of your recipes have got me through so far, thank you!
Yes 100% Emily!! Enjoy! N x
OMG amazing absolutely loved them perfect with our roast tonight will definitely do again and looking forward to exploring your other recipes 🙂
Wahoo, thanks so much for letting me know Kirrilly! N x
So.. there were only golden potatoes at the store. I found your recipe via Pinterest. But… they’re not baby potatoes. Is it possible to cut them and still use them?
Is there someway I can hack this page so I can give these 10 stars out of 5? Not sure I can ever eat a potato done any other way now!
WOOT! That’s awes Mike! N x
Made these tonight and they were perfect! Crispy buttery perfection! Also made your roast chicken tonight both are now a family favorite.
Nagi…these look like a great potato dish. Can they be easily cooked in an air fryer?
I haven’t tried to be honest David – would love to know if it works though! N x
Sorry forgot to rate it 😁
Thanks Abby!
I have made these before but with garlic butter I love them but husband doesn’t and I don’t know why they are a favourite with everyone else!
All the more for you 😉
This is one of my favourite ways to eat potatoes (I mean, I’ve yet to find a potato recipe I don’t like, lol…). I hadn’t made these in ages and I’m glad I came across this recipe and whipped some up last night for dinner.
It was as yummy as I remember. The only thing I found needed tweaking, as I see some other commenters have mentioned, is the temperature. Not sure why, but 350F doesn’t cut it for my standard oven. This kind of recipe works better at 400F (or more) for me.
I love varying the seasoning for these guys, too. Sometimes I’ll sprinkle on smoked paprika, chili powder or grated parm. One day when I’m feeling very ‘extra’, I want to top them after baking as you would a loaded baked potato – sour cream, bacon, cheddar… 🙂
I totally know what you mean Priscila, anything potato has my name on it!! I find some small variances with temperature – depending on your oven type. And I love the loaded potato idea… drool!!!
oh my GOSH!!! Best smashed potato’s EVER!!! One of the best sides I’ve even eaten let alone made myself.. Thank you, thank you, thank you!!
What a great compliment, thanks so so so much Cynthia!!!
Yummy. I have never made these before… not sure why, but they were so delicious…. my hubby and I devoured the whole tray!!!
I will make these all the time now. Thanks for the wonderful idea!
You’re totally converted now – you wont look back!!