Introduction

Ultra Crispy Smashed Potatoes are a heavenly combination of creamy interiors and golden, crunchy exteriors. Perfect as a side dish or a snack, they bring simple ingredients to life with delicious texture and flavor.

A close-up view of several golden smashed potatoes spread out on a white marbled surface. Each potato is flattened and has a crispy, browned crust with textured edges showing some bubbling and crinkling from roasting. The centers are soft and creamy yellow with a slightly glossy look, sprinkled with coarse salt, cracked black pepper, and finely chopped green herbs. Small browned bits of potato skin and crispy parts are scattered around the potatoes, adding to their rustic appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

700g / 1.4 lb small potatoes (12 – 14)
1 – 1.2kg / 2 – 2.4 lb medium potatoes (6 – 8)

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

Step 1: Bring a pot of water to a boil and add 1 tablespoon of salt. Cook the potatoes until soft—small ones for about 20 to 25 minutes, medium ones for around 30 minutes. It’s fine if the skins split during cooking. You can also steam or microwave them if preferred.

Step 2: Preheat your oven to 200°C (390°F) or 180°C (fan).
Step 3: Drain the potatoes and let them dry in a colander for about 5 minutes to remove excess moisture.
Step 4: Place the potatoes on a baking tray. Using a large fork or potato masher, gently press down to flatten each potato, keeping them in one piece. Thinner smashed potatoes will be crispier, while thicker ones will have fluffier insides. The more uneven the surface, the better the crunch.

Step 5: Leave the smashed potatoes on the tray to steam dry for another 5 minutes. This step helps increase their crispiness.
Step 6: Drizzle the melted butter over the potatoes, then add the olive oil. Sprinkle with salt and black pepper evenly.
Step 7: Bake the potatoes in the preheated oven for 45 minutes if using small potatoes or up to 55 minutes for medium ones. Bake until they turn deep golden and crispy. Avoid flipping them during baking.

Step 8: Serve the smashed potatoes hot, garnished with finely chopped parsley if desired.

Tips & Variations

Use waxy potatoes for a better texture that holds together well when smashed.
For extra flavor, sprinkle smoked paprika or garlic powder before baking.

Replace parsley with fresh rosemary or thyme for a different herbaceous note.
Try adding grated parmesan cheese on top during the last 10 minutes of baking for added richness.
If you prefer, you can steam or microwave the potatoes instead of boiling to save time.

Storage

Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking tray and warm in a preheated oven at 180°C (350°F) for 10-15 minutes to restore their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

The image shows several crispy smashed potatoes on a white marbled surface. Each potato is golden brown with rough, uneven edges and crispy, crunchy texture on the outside, while the inside is soft and yellowish. Some pieces have bits of browned crust attached, and all are sprinkled with coarse salt, black pepper, and small green herb flakes for garnish. The potatoes are scattered randomly, giving a homemade, rustic look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use large potatoes instead of small or medium ones?

Large potatoes can be used, but they may take longer to cook and could be more challenging to smash evenly. Small to medium-sized potatoes are best for achieving the ideal texture.

Is it necessary to steam dry the potatoes before baking?

Yes, allowing the potatoes to steam dry removes excess moisture, which helps them become crispier when baked. Skipping this step may result in less crispiness.