By:Nagi
599 Comments
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 areperfect 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 GarlicMarinated 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
Truly Crunchy Roast Potatoes
Potatoes au Gratin (Dauphinoise)
- Crispy Parmesan Crusted Potatoes (side dishor to nibble)
Potato Salad
Greek Lemon Potatoes
Potato Rosti
Twice-baked Stuffed Jacket Potatoes
See all Potato Recipes
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
Author: Nagi
Prep: 10 minutes mins
Cook: 1 hour hr 30 minutes mins
Total: 1 hour hr 10 minutes mins
Sides
4.96 from 205 votes
Servings12
Tap or hover to scale
Recipe VIDEO above. Extra crispy on the outside, fluffy on the inside. They taste like French fries except they're buttery (and look more rustic! 🙂 ) These will be your new favourite way with potatoes! Makes 12, depending on size of potatoes. Make as many as can fit on the tray once smashed, as long as they aren't touching.
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:
1. I've used a variety of potatoes over the years and this works great with all types, including baby potatoes. High starch potatoes will yield a fluffier inside, whereas waxy potatoes are a bit less fluffy but are sort of creamy. You'll love both!
You can make these with smaller or medium potatoes. Small ones - size of a golf ball or smaller - will come out crisper (like finger food, you can pick them up), whereas larger ones have the same crispiness on the surface but you get more fluffy potato on the inside because they don't get squished as thinly. I like them both ways!
2. Flavourings: If you add garlic or dried herbs into the butter, it has a tendency to burn so you end up with black bits and they can be bitter. If you're really keen for garlic flavour, use the side of your knife to smash 2 cloves so they burst open. Place in small saucepan with butter and melt, then leave to infuse with garlic flavour. Discard cloves and proceed with recipe.
For herbs, add a generous amount (dried or fresh) into the pot of boiling water so the potatoes get infused with herb flavour. Discard herbs and proceed with recipe.
3. Nutrition per potato, assuming 12 potatoes.
Nutrition Information:
Serving: 58gCalories: 85cal (4%)
Keywords: Smashed Potatoes
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
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Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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599 Comments
Hollie saysHeads up Nagi (my favourite kitchen queen!) There seems to be some rogue comments here encouraging gambling. Love these crispy smashed tatties, they get devoured every time 😀
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- Yolo247 says
recipe is too good thnku
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- Diamondexch9 says
Love it
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- Reddy Anna Book says
Recipe is very easy and good
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- 250Betbook says
Nice recipe
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- Sky99Exch says
Good Recipe
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- Mostbet says
Nice Recipe
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- Bdbetway says
i love it
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- Satsport247 says
Your recipe is so helpful for me
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- John says
Covering the potatoes with parchment paper before using the potato smasher makes handling easier. Great recipe!Reply
- Kurt says
The only thing I add is throw a clove of crushed garlic in the butter to make these smashed garlicky goodnessReply
- Georgie says
Family faveReply
- ok says
i’ve been using this recipe for years. always turns out delicious and the entire batch gets scarfed down every time! I make the garlic infused butter as directed and it’s a great extra touch. thanks for the simple yummy recipe!Reply
- Dixie says
Made it with what I had at home. Pretty good considering the type of potatoes I had.
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- Tory says
Absolutely delicious! Thank you for sharing how to make your incredible dishes! You’re my new go-to for meal planning!Reply
- Sue Karam says
Thanks for all your recipes Nagi, I love them all especially this one, I call these ‘magic’ potatoes, because it doesn’t matter how many you make they just disappear! So no matter how many you think you need, double it.
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- Revi says
Dear Nagi – wow! Made as directed with all your tips. Hubby scarfed down nearly the whole batch. Combo of roasted potatoes and home fries. Keeper recipe.Reply
- 11xplay.com says
good recipe i love itReply
- Valerie says
I was wondering if i could make them ahead of time travel and keep warm in crock pot? Thank you in advanceReply
- george speropulos says
I think that using Russet potatoes was where the recipe started going sideways on me.
From what I can tell, you are using what you call “waxy” potatoes.
In the states those are called Yukon Gold.
The russets weren’t “crispy” in the traditional sense, the skin becomes a cross between crunchy and leathery. Hard to eat, hard to chew, hard to enjoy.
I think for this to be successful, you must start with tiny Yukon Golds or else this recipe is doomed from the start.
Made exactly as written otherwise.
Love most of your recipe’s and hold great respect for your love of cooking and your fuzzy Sous Chef!
George the GreekReply
- Kevin Michael East says
George, I just did these with little potatoes(reds and yellows) steamed in the Magic Pot for 10 mins. Tray in the oven, butter, olive oil, fresh black pepper, coarse salt. 15 mins bake then broiled for 5. Less O.O. next time but tender, crispy and worth making again for sure. Any idea why yours seemed leathery ? My caveat : little potatoes are sold here as Gourmet vegetables and are stupidly expensive..Reply
