Crispy Smashed Potatoes Recipe
Introducing your new go-to potato dish – buttery, crispy smashed potatoes! With an ultra-crispy exterior and a soft, fluffy interior, there's a real chance that only half of these will make it to the dinner table.
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Servings: 12 servings
Ingredients
- 30 g / 2 tbsp unsalted butter melted
- 1 tbsp olive oil
- 3/4 tsp salt for sprinkling
- 1/4 tsp black pepper
- 1 tbsp salt for boiling
- 700 g / 1.4 lb small potatoes 12 - 14 (Note 1)
- 1 - 1.2 kg / 2 - 2.4lb medium potatoes 6 - 8
- Finely chopped parsley optional garnish
Instructions
- Cook potatoes: Begin by bringing a large pot of water to a rolling boil and adding 1 tbsp of salt. Add the potatoes and cook until tender—small potatoes will take about 20 to 25 minutes, while medium ones will require around 30 minutes. It's perfectly fine if the skins burst during cooking. Alternatively, you can steam or microwave the potatoes if preferred.
- Preheat your oven to 200°C/390°F (180°C fan-forced).
- Steam dry: Once cooked, drain the potatoes and allow them to sit in the colander for approximately 5 minutes to dry off.
- Smash: Arrange the potatoes on a baking tray, then use a large fork or potato masher to gently press them down, keeping them mostly intact. Thinner potatoes will be crispier, while thicker ones will have a fluffier interior—both textures are delightful. The more uneven the surface, the crunchier the outcome!
- Steam dry again: Leave the smashed potatoes on the tray for another 5 minutes to steam dry, enhancing their crispiness.
- Drizzle: Generously drizzle the melted butter over the potatoes, followed by the olive oil. Season with the sprinkling salt and black pepper.
- Bake: Place the tray in the preheated oven and bake for 45 minutes for small potatoes and up to 55 minutes for medium ones, or until they reach a deep golden color and become irresistibly crispy. Avoid flipping them during baking.
- Serve the potatoes hot, optionally garnished with finely chopped parsley for a touch of freshness and color. Enjoy!
Notes
- Various types of potatoes work wonderfully for this recipe, including baby potatoes. High-starch potatoes will result in a fluffier interior, while waxy potatoes have a slightly less fluffy but creamier texture. Both are equally delightful! This dish can be made with small or medium potatoes. Small ones, about the size of a golf ball or smaller, will come out crispier and can be picked up as finger food. Larger ones, while having the same crispiness on the surface, offer more fluffy potato inside since they don't get smashed as thinly. Both variations are delicious!
- For flavorings, adding garlic or dried herbs directly into the butter can cause them to burn and turn bitter. To infuse garlic flavor, smash two cloves with the side of a knife and place them in a small saucepan with the butter. Melt the butter and let it infuse with the garlic, then discard the cloves and proceed with the recipe. For herb flavor, add a generous amount of dried or fresh herbs to the pot of boiling water so the potatoes absorb the herb flavor. Discard the herbs and continue with the recipe as directed.