Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Ultra Crispy Smashed Potatoes Recipe
Introducing your new favorite potato recipe – buttery, crispy SMASHED POTATOES! Loopy crispy on the surface and fluffy on the within, there’s a critical danger that solely half of those will make it to the dinner desk….
Let me introduce you to your new favorite approach with potatoes.
SMASHED!
CRISPY!
BUTTERY!!
Buttery CRISPY SMASHED POTATOES!
If you’re but to expertise the thrill of crispy smashed potatoes, and my first expertise was solely 3 years in the past once I was launched to them by Claire from Sprinkles and Sprouts, a fellow Australian meals blogger, these are going to vary your potato sport without end.
These style like buttery french fries, albeit they’re look fully completely different. “Rustic”, I declare loftily. They’re fluffy on the within, and extremely crispy on each the underside and on the floor. All these ridges are the perfect! Overlook squashing them neat and flat – the extra nubbly the floor, the higher the crunch!!!
Extremely Crispy Smashed Potatoes are straight ahead to make – boil, squish, drizzle, bake – however there are two little ideas I’ve found alongside the way in which:
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Let the potatoes steam dry a bit after smashing them. This ensures optimum crispiness!
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Use butter and a contact of oil. As a result of butter = flavour, oil ensures extra even and higher browning and crispiness. Can’t use simply butter as a result of it burns within the oven at excessive temperatures.
Additionally, you possibly can completely be at liberty so as to add flavourings like garlic and dried herbs, however they do burn a bit so that you’ll get little black bits on the floor. In all honesty, these are so tasty as they’re, they don’t want something extra! (In my private, potato-opinion)
I might be completely joyful simply munching on these as a snack. And if I had a bigger oven, or a number of ovens, I might make a great deal of these and serve them as a snack at gatherings. As a result of for those who make these with small potatoes as I’ve performed, they’re good finger meals snacking measurement.
However I usually serve these on the aspect of mains. It is going to go along with just about any Western dish, from pork chops to fish, chicken to steak. Attempt it on the aspect of this Steak with Creamy Peppercorn Sauce, these Lemon Garlic Marinated Pork Chops, these Crispy Garlic Chicken Thighs or this Solar Dried Tomato Stuffed Chicken Breast.
Nevertheless you propose to serve these Crispy Smashed Potatoes, it has your identify written throughout it. Do it, do it, do it! – Johnsat x
Extra potato recipes
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Actually Crunchy Roast Potatoes
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Potatoes au Gratin (Dauphinoise)
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Crispy Parmesan Crusted Potatoes (aspect dish or to nibble)
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Potato Salad
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Greek Lemon Potatoes
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Potato Rosti
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Twice-baked Stuffed Jacket Potatoes
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See all Potato Recipes
Typically it helps to have a visible, so watch me make these Crispy Smashed Potatoes!!
Ingredients
- 700g / 1.4 lb small potatoes (12 – 14) (Note 1)
- 1 – 1.2kg / 2 – 2.4lb 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
- Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft – small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
- Preheat oven to 200°C/390°F (180°C fan).
- Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.
- Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
- Steam dry again: Leave on the tray to steam dry for 5 minutes or so – makes them crispier!
- Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
- Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
- Serve hot, sprinkled with parsley if desired.
Notes
1. I’ve used a variety of potatoes over the years and this works great with all types, including baby potatoes. High starch potatoes will yield a fluffier inside, whereas waxy potatoes are a bit less fluffy but are sort of creamy. You’ll love both!
You can make these with smaller or medium potatoes. Small ones – size of a golf ball or smaller – will come out crisper (like finger food, you can pick them up), whereas larger ones have the same crispiness on the surface but you get more fluffy potato on the inside because they don’t get squished as thinly. I like them both ways!
2. Flavourings: If you add garlic or dried herbs into the butter, it has a tendency to burn so you end up with black bits and they can be bitter. If you’re really keen for garlic flavour, use the side of your knife to smash 2 cloves so they burst open. Place in small saucepan with butter and melt, then leave to infuse with garlic flavour. Discard cloves and proceed with recipe.
For herbs, add a generous amount (dried or fresh) into the pot of boiling water so the potatoes get infused with herb flavour. Discard herbs and proceed with recipe.
3. Nutrition per potato, assuming 12 potatoes.
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