Golden, crunchy, and irresistibly fluffy inside, these smashed potatoes are a healthier twist on comfort food.
Packed with fiber, potassium, and slow-digesting carbs, they offer lasting energy while remaining naturally low in fat.
A touch of olive oil provides good-for-you fats, making them lighter than fried potatoes.
Easy to prepare, deeply satisfying, and perfect for everyday cooking, they’re a family-friendly side that works for weeknight dinners or casual gatherings.
Crispy Smashed Potatoes
Equipment
- 1 large pot (for boiling)
- 1 colander for draining
- 1 colander for draining
- 1 potato masher or large fork (for smashing)
- 1 small saucepan (if infusing butter with garlic, optional)
- Measuring spoons (1 tbsp, ¾ tsp, ¼ tsp)
- Kitchen brush or spoon (for drizzling butter/oil)
Ingredients
- 700 g 1.4 lb small potatoes or 1–1.2 kg (2–2.4 lb) medium potatoes
- 1 tbsp salt for boiling
- 30 g 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- ¾ tsp salt for sprinkling
- ¼ tsp black pepper
- Fresh parsley finely chopped (optional, for garnish)
Instructions
- Boil the Potatoes Until Tender: Fill a large pot with enough water to fully submerge the potatoes, then bring it to a strong rolling boil. Stir in 1 tablespoon of salt to season the water—this helps the potatoes absorb flavor from the very beginning. Gently add the potatoes and cook until they are fork-tender all the way through. Small, bite-sized potatoes usually take 20–25 minutes, while medium ones may need closer to 30 minutes. Don’t worry if the skins split during cooking; this simply means the potatoes are soft enough to smash later. You may also choose to steam or microwave the potatoes instead, but boiling ensures even cooking.
- Preheat the Oven for Roasting: While the potatoes cook, heat your oven to 200°C (390°F), or 180°C (350°F) if using a fan-assisted oven. Allow it to fully preheat so the potatoes crisp up properly when they hit the tray.
- Drain and Steam-Dry the Potatoes: Once the potatoes are fully cooked, carefully drain them in a colander.Leave them there for about 5 minutes so the excess steam can escape. This step is essential because too much surface moisture will prevent them from becoming crispy in the oven. The drier they are, the better crunch you’ll achieve.
- Smash the Potatoes into Rustic Discs: Arrange the drained potatoes on a large baking tray, leaving some space between each one. Using the back of a large fork or a potato masher, press down firmly on each potato until it flattens but still holds together in one piece. The thickness of your smash determines the texture: Thinner smashes create more surface area and result in maximum crispiness. Thicker smashes stay fluffier inside, with a crispy shell. For best results, aim for a rustic look with rough edges and craggy surfaces—these uneven textures turn golden and crunchy in the oven.
- Let Potatoes Steam-Dry Again: After smashing, let the potatoes rest directly on the tray for another 5 minutes. This second steam-dry step makes a huge difference in texture, ensuring the butter and oil coat the surface instead of sliding off. Patience here equals extra crispiness later.
- Season and Coat with Fats: Drizzle the melted butter evenly over the smashed potatoes, making sure to cover as much surface as possible. Follow with the olive oil, which helps the edges turn crisp and golden. Lightly sprinkle ¾ teaspoon of salt and ¼ teaspoon of freshly ground black pepper over the top. If you like, you can also brush the butter and oil mixture over the potatoes for even coverage. This layering of fats creates rich flavor while encouraging a crunchy finish.
- Bake Until Golden and Crispy: Place the tray into the preheated oven and roast the potatoes uncovered. For smaller potatoes, bake for about 45 minutes, and for medium-sized ones, extend the time to around 55 minutes. You’ll know they’re ready when the tops and edges are a deep golden brown with a noticeable crunch. Resist the urge to flip them over—keeping them undisturbed allows the bottoms to crisp up beautifully against the tray.
- Garnish and Serve Immediately: Once perfectly crisp, remove the tray from the oven. If desired, sprinkle finely chopped fresh parsley over the top for a burst of color and freshness. Serve the smashed potatoes while hot, as the crispness is at its peak right after roasting. They pair wonderfully with grilled meats, roasted vegetables, or even as a snack with dipping sauces.
Notes
- Works with both small and medium potatoes; smaller ones crisp more, larger ones stay fluffier inside.
- Drying the potatoes twice is key for achieving maximum crunch.
- Use a mix of butter and olive oil for the best flavor and crisp texture.
- Do not flip potatoes during roasting; leaving them untouched ensures golden bottoms.
- For extra flavor, infuse butter with garlic or boil potatoes with fresh herbs before smashing.
- Best served hot straight from the oven while still crisp.
Chef’s Secrets for Perfect Crispiness
The magic of this recipe lies in the drying process and the smashing technique.
Allowing the potatoes to steam-dry not once but twice removes excess moisture, which is the biggest enemy of crispiness.
When smashing, aim for an uneven surface rather than a perfectly flat disc—the rough edges create more contact points with the tray and the heat, which means extra golden crunch.
Another secret is the combination of butter and olive oil: butter adds richness and flavor, while olive oil ensures the potatoes roast evenly without burning.
Lastly, resist the temptation to flip them during baking—undisturbed roasting guarantees crunchy undersides that taste almost like fries.
Serving Suggestions for Every Occasion
Crispy smashed potatoes are a versatile side dish that pairs well with nearly any meal.
For a hearty dinner, serve them alongside roasted chicken, grilled steak, or baked salmon.
They’re equally satisfying with vegetarian mains like roasted vegetables, lentil loaf, or stuffed peppers.
For a casual snack or appetizer, arrange them on a platter with dipping sauces such as garlic aioli, spicy ketchup, or sour cream and chives.
If you want to make them the star of the show, top the hot potatoes with melted cheese, bacon bits, or a sprinkle of smoked paprika for a loaded potato experience.
Whether you’re preparing a family dinner, a holiday spread, or a game-day snack, these potatoes will always be a crowd-pleaser.
Storage Tips to Maintain Freshness
While smashed potatoes are best eaten fresh out of the oven for maximum crispiness, you can store leftovers if needed.
Allow them to cool completely, then transfer to an airtight container and refrigerate for up to 3 days.
To reheat, avoid the microwave, which softens the edges; instead, use a preheated oven at 200°C (390°F) for about 10–12 minutes until they regain their crunch.
You can also reheat them in an air fryer for a faster option.
Freezing is possible but not ideal, as the texture becomes less crispy once thawed.
If you must freeze, place the cooked potatoes on a tray until solid, then transfer to a freezer bag for up to 1 month.
Reheat directly from frozen in the oven until hot and crispy again.
Frequently Asked Questions
1. Can I make these with sweet potatoes?
Yes, you can! Sweet potatoes smash and roast beautifully, though they won’t be as crispy as regular potatoes due to their higher moisture and sugar content.
They will, however, develop caramelized edges and a naturally sweet flavor.
2. What type of potato works best?
You can use either waxy or starchy potatoes. Starchy varieties (like Russets) give fluffier centers, while waxy ones (like baby red or Yukon Gold) hold their shape better and have a creamy bite.
Both are delicious, so it comes down to personal preference.
3. Can I prepare them ahead of time?
Yes. You can boil and smash the potatoes a few hours in advance, then refrigerate them on the tray until ready to bake.
Just drizzle with butter and oil right before roasting to ensure they crisp properly.
4. How do I make them extra flavorful?
For garlic lovers, gently infuse the butter with smashed garlic cloves, then drizzle it over the potatoes.
For herb enthusiasts, boil the potatoes with rosemary, thyme, or bay leaves in the water so they pick up subtle flavor before roasting.
5. Can I make these without butter?
Absolutely. Simply replace the butter with more olive oil or a neutral oil like avocado oil.
The potatoes will still crisp nicely, though the buttery flavor will be missing. If you want a dairy-free “buttery” taste, try vegan butter alternatives.
