Crispy Smashed Potatoes
These crispy smashed potatoes are oven-baked to golden perfection—crunchy on the outside, soft and fluffy inside. Made with just a handful of ingredients, they’re simple, wholesome, and naturally satisfying. A healthier alternative to fried potatoes, they make the perfect side for any main dish, from grilled meats to vegetarian meals.
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.
