Ultra Crispy Smashed Potatoes
These ultra-crispy smashed potatoes are bound to become your new favorite way to enjoy spuds!
With a golden, crunchy exterior and a fluffy, buttery interior, they’re the perfect side dish to elevate any meal.
The best part? It’s so simple! Just a few basic ingredients, and the oven does most of the work.
Whether you like them thin and crispy or thick and fluffy, these smashed potatoes give you the best of both worlds, with every bite loaded with flavor!
Make a batch today, and you’ll understand why they’re so irresistible.
For Ultra Crispy Smashed Potatoes
- Potatoes – Small (12-14) or medium (6-8) potatoes work best for this recipe. The smaller potatoes will be crispier, while medium potatoes will have a fluffier interior.
- Salt (for boiling) – Adds flavor to the potatoes while they cook.
- Unsalted Butter – For drizzling over the potatoes to give them a rich, buttery flavor.
- Olive Oil – Helps crisp the potatoes during baking.
- Salt (for sprinkling) – Season the potatoes for added flavor after baking.
- Black Pepper – For a little bit of seasoning and spice.
- Finely Chopped Parsley (optional) – For garnish to add a bit of freshness.
Ultra Crispy Smashed Potatoes
Craving the perfect balance of crispy and fluffy? These Ultra Crispy Smashed Potatoes deliver just that! With a golden, crunchy exterior and a soft, buttery center, they’re the ultimate comfort food.
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Servings: 12
-Nutrition
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Ingredients
Potatoes:- 700g / 1.4 lb small potatoes (12–14)
- OR
- 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, for garnish)
Instructions:
- Cook the Potatoes:
- Bring a large pot of water to a boil and add 1 tbsp salt.
- Cook the potatoes until soft. Small potatoes will take about 20–25 minutes, while medium ones might take around 30 minutes.
- The skin may split, which is perfectly fine. You can also steam or microwave them if preferred.
- Preheat the Oven:
- Preheat your oven to 200°C / 390°F (or 180°C for fan-forced ovens).
- Dry the Potatoes:
- Drain the cooked potatoes and let them sit in a colander for 5 minutes to steam off excess moisture.
- Smash the Potatoes:
- Arrange the potatoes on a baking tray.
- Use a fork or potato masher to gently smash each potato, keeping them intact.
- The thinner you smash them, the crispier they’ll be. A thicker smash will result in fluffier interiors.
- The more irregular the surface, the crunchier the result!
- Let Them Steam Dry:
- Allow the smashed potatoes to sit for another 5 minutes on the tray.
- This helps them crisp up better when baked.
- Drizzle and Season:
- Drizzle melted butter and olive oil over the smashed potatoes.
- Sprinkle with salt and black pepper.
- Bake the Potatoes:
- Bake the potatoes for 45 minutes (if using small potatoes) to 55 minutes (if using medium potatoes), or until they are deep golden and crispy.
- No need to flip them!
- Serve:
- Serve the potatoes hot, garnished with finely chopped parsley if desired.
Notes:
- Potato Types:
Both high-starch potatoes (e.g., russets) and waxy potatoes (e.g., red potatoes) work well for this recipe. High-starch potatoes will give a fluffier inside, while waxy potatoes are slightly creamier. Either type will deliver fantastic results! - Flavor Additions:
- Garlic: Avoid adding garlic directly to the butter as it may burn and become bitter. For a mild garlic flavor, smash 2 cloves with the side of a knife, then melt them in butter. Let the garlic infuse the butter, then discard the cloves before using the butter on the potatoes.
- Herbs: For an herbal infusion, add fresh or dried herbs to the boiling water. This will impart a lovely herbaceous flavor to the potatoes without burning them. Discard the herbs before proceeding with the recipe.
Nutrition
Calories: 37.3 kcal | Carbohydrates: 4.3g | Protein: 0.9g | Fat: 2.8g | Saturated Fat: 1g
Cholesterol: 6.5mg | Sodium: 54.4mg | Potassium: 47.3mg | Fiber: 0.4g | Sugar: 0.7g
Vitamin A: 115 IU | Vitamin C: 0.8mg | Calcium: 5mg | Iron: 0.2mg
- Can I use different types of potatoes?
Yes, you can! For fluffier potatoes, go for high-starch types like russets. If you prefer a creamier texture, try waxy potatoes like reds. Both work beautifully – it’s all about your preference for texture. - How do I stop the potatoes from sticking to the tray?
No one likes a sticky mess! Just make sure to generously oil the baking tray before placing the smashed potatoes on it. This gives them a crisp golden finish and makes cleanup a breeze! - Can I make these potatoes ahead of time?
Sure! You can prep the potatoes by boiling and smashing them up to a day in advance. Just store them in the fridge, then pop them in the oven when you’re ready to bake. It’s that easy! - What if I don’t have a potato masher?
No masher? No problem! You can use a fork or the bottom of a cup to gently press down on the potatoes. As long as you get that nice, flat, nubbly surface, you’re good to go. - How do I make them even crispier?
For extra crispiness, let the smashed potatoes sit for a few minutes on the tray before baking to remove any excess moisture. Drizzling with both melted butter and olive oil also helps achieve that golden, crispy perfection.
