If you’re a potato lover like me, you’re going to absolutely fall for this Ultra Crispy Smashed Potatoes Recipe. Trust me, these aren’t your ordinary boiled or roasted potatoes — they come out super crunchy on the outside with soft, fluffy insides that just melt in your mouth. I’ve tried tons of ways to get that perfect crispy crust, and this method is foolproof. Stick with me, and I’ll share all the little tricks to make these potatoes the star of your dinner table.
Why You’ll Love This Recipe
- Unbeatable Texture: Crispy edges and fluffy centers create the perfect contrast in every bite.
- Simple Ingredients: You probably already have everything you need in your kitchen pantry.
- Versatile Side Dish: Goes perfectly with weeknight dinners or even party appetizers.
- Easy to Customize: You can play around with herbs, spices, and oils for your favorite flavors.
Ingredients You’ll Need
The beauty of this Ultra Crispy Smashed Potatoes Recipe is in its simplicity. Using a mix of small and medium potatoes ensures a nice variety of textures, while the butter and olive oil team up to deliver that golden-crisp finish.
- Small potatoes: These cook quickly and give you lots of crispy nooks and crannies when smashed.
- Medium potatoes: A bit heartier, giving you that fluffy interior everyone loves.
- Salt for boiling: Helps season the potatoes evenly from the inside out.
- Unsalted butter: Melted and drizzled on top for rich, buttery flavor.
- Olive oil: Boosts crispiness and helps the potatoes brown beautifully.
- Salt and black pepper (for sprinkling): The final seasoning that makes the dish sing.
- Chopped parsley (optional): A fresh, vibrant garnish that adds a subtle herbaceous pop.
Variations
I love how adaptable this Ultra Crispy Smashed Potatoes Recipe is. Over time, I’ve tweaked it a bit based on what I have in the fridge and my mood, and honestly, it’s hard to go wrong. Feel free to get creative—you’ll probably discover your own favorite spin!
- Garlic and Herb: Adding crushed garlic or garlic powder before baking brings an irresistible aroma—I always do this when I’m craving something extra flavorful.
- Spicy Kick: Sprinkle smoked paprika or cayenne pepper for a little heat—my family goes crazy for this version on game night.
- Dairy-Free: Swap butter for extra olive oil or avocado oil to keep it vegan-friendly without losing any crispiness.
- Cheesy Top: In the last 5 minutes of baking, add a sprinkle of Parmesan or cheddar for a melty, golden crust that’s simply heavenly.
How to Make Ultra Crispy Smashed Potatoes Recipe
Step 1: Cook Your Potatoes Until Tender
This is where it all starts. I bring a large pot of salted water to a boil and gently add my potatoes. Small ones usually take about 20 to 25 minutes, while the bigger ones need closer to 30 minutes. Don’t worry if a few skins split—that’s a good sign because it helps with crispiness later! You can also steam or microwave them to save time, but boiling or steaming gives the best texture for smashing.
Step 2: Dry and Smash
Once your potatoes are tender, drain them and let them sit in a colander for about 5 minutes to steam dry. This little rest period makes a huge difference for crispiness. Then, transfer them to a baking tray lined with parchment. Here’s the fun part: Use a large fork or potato masher to gently press down on each potato until it flattens but stays in one piece. The thinner they’re smashed, the crispier the edges get—though thicker potatoes will have fluffier middles, which I love too!
Step 3: Let Them Rest Again, Then Dress
After smashing, give your potatoes another 5-minute rest on the tray; this little steam dry step is a trick I learned that ups the crunch factor. Then, drizzle the melted butter and olive oil all over and sprinkle with salt and black pepper. Make sure every potato is nicely coated—that’s the secret to that gorgeous golden color and crispy crust.
Step 4: Bake to Golden Perfection
Pop the tray into a preheated oven at 200°C/390°F (180°C fan). Bake small potatoes for around 45 minutes, medium potatoes may take up to 55 minutes. The key here is patience—don’t flip them! You want that one side developing a deep golden crunch. When they’re done, you’ll see bubbling butter and a crackly crust you’re going to want to dig into immediately.
Pro Tips for Making Ultra Crispy Smashed Potatoes Recipe
- Don’t Overcrowd the Tray: Give each potato a little breathing room so the heat circulates and every edge crisps up evenly.
- Use Post-Boil Rest Times: Those steam drying steps before and after smashing really help keep moisture at bay for maximum crunch.
- Low and Slow for Thick Potatoes: If you prefer fluffier insides, smash a bit less and bake a bit longer at a moderate temp for best results.
- Salt Liberally, But Wisely: The salt during boil seasons inside, while sprinkling after baking boosts flavor and balances richness beautifully.
How to Serve Ultra Crispy Smashed Potatoes Recipe
Garnishes
My go-to garnish is finely chopped fresh parsley—it adds a pop of color and a fresh, herbal note that brightens each bite. Sometimes, I sprinkle a little grated Parmesan or a dash of smoked paprika on top for a subtle twist. If you’re feeling fancy, a drizzle of garlic-infused olive oil right before serving works wonders too.
Side Dishes
Ultra Crispy Smashed Potatoes are a fantastic companion for practically anything! I love pairing them with roasted chicken or grilled steak for a hearty meal. They also complement vegetarian mains like mushroom stroganoff or a vibrant green salad beautifully. On busy weeknights, they’re the perfect quick side to grilled fish or even a fresh tomato salsa.
Creative Ways to Present
For a fun twist at gatherings, I like to arrange these potatoes on a big platter with little bowls of different dipping sauces—think sour cream, spicy aioli, or chimichurri. They turn into perfect finger food! Another time, I stacked them in mini towers layered with melted cheese and fresh herbs for a crowd-pleasing appetizer that’s as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Ultra Crispy Smashed Potatoes in an airtight container in the fridge. They keep well for up to 3 days. The texture softens a bit over time, but they’re still delicious with a little reheating.
Freezing
Freezing isn’t my favorite with crispy smashed potatoes since the texture tends to suffer after thawing, but if you must, freeze them on a tray first, then transfer to a ziplock to avoid clumping. Reheat straight from frozen in a hot oven for best results.
Reheating
To revive that crispy crust, reheat your leftovers in a hot oven or toaster oven at 200°C (around 400°F) for 10-15 minutes. Avoid the microwave—it makes them soggy. If you have a few extra minutes, give them a quick pan-fry in a little olive oil to boost crunchiness before serving.
FAQs
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Can I use other types of potatoes for this Ultra Crispy Smashed Potatoes Recipe?
Absolutely! While I recommend using small to medium waxy potatoes because they hold their shape well, you can try Yukon gold or red potatoes. Just remember that starchy potatoes like Russets might fall apart more easily but will yield a fluffier texture inside.
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How do I get the potatoes super crispy without flipping them during baking?
The keys are the steam-drying steps before and after smashing and using a generous coating of melted butter and olive oil. Also, don’t overcrowd your baking tray—each potato needs space for hot air to circulate and crisp up evenly. Baking at a high temperature helps, too.
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Can I make this recipe in advance and reheat later?
Yes! You can prepare the potatoes up through smashing and seasoning, then refrigerate them before baking. When ready, bake them straight from the fridge, adding a few extra minutes to crisp back up. Leftovers reheat best in the oven or a skillet.
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What’s the best way to smash potatoes evenly?
I like using the bottom of a sturdy glass or a potato masher so I can control the pressure, ensuring the potato breaks just enough without falling apart. Keep the potatoes on a stable surface like a baking tray lined with parchment to avoid mess and make cleanup easier.
Final Thoughts
This Ultra Crispy Smashed Potatoes Recipe has become one of my absolute favorites to make whenever I want a crowd-pleasing side dish that’s both comforting and impressive. I remember the first time I nailed that perfect crispy crust—it felt like a little kitchen victory! You’ll love how easy it is to customize and how reliably delicious it turns out every time. So next time you’re craving something crispy, fluffy, and utterly satisfying, give these smashed potatoes a whirl. Your taste buds—and your dinner guests—will thank you!
Print
Ultra Crispy Smashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Ultra Crispy Smashed Potatoes are a delightful way to enjoy potatoes with a crispy golden crust and fluffy interior. This recipe involves boiling small or medium potatoes until tender, smashing them gently to create a nubbly texture, then drizzling with melted butter and olive oil before baking until deeply golden and crunchy. Garnished with freshly chopped parsley, these potatoes serve as a perfect side dish reminiscent of rustic, buttery French fries.
Ingredients
Potatoes
- 700g / 1.4 lb small potatoes (12 – 14)
- 1 – 1.2kg / 2 – 2.4 lb medium potatoes (6 – 8)
- 1 tbsp salt (for boiling)
Seasoning and Garnish
- 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 salted water to a boil by adding 1 tablespoon of salt. Add the small or medium potatoes and cook until tender—small potatoes should take about 20 to 25 minutes, while medium ones take around 30 minutes. It’s fine if the skins crack slightly during cooking. Alternatively, you can steam or microwave the potatoes until soft.
- Preheat oven: Set your oven to 200°C (390°F) or 180°C (fan) to preheat for baking the potatoes.
- Steam dry: Drain the potatoes thoroughly and let them sit in a colander for about 5 minutes to allow excess moisture to evaporate, ensuring a crisper texture.
- Smash potatoes: Arrange the potatoes on a baking tray and use a large fork or potato masher to gently press down on each potato, keeping it in one piece. The thinner you smash them, the crispier they become; thicker results in fluffier insides. The goal is to create a nubbly, rough surface for maximum crunch.
- Steam dry again: Let the smashed potatoes sit on the tray for another 5 minutes to steam dry, which further enhances crispiness during baking.
- Drizzle and season: Drizzle the melted butter evenly over the smashed potatoes followed by the olive oil. Sprinkle with the 3/4 teaspoon salt and 1/4 teaspoon black pepper to season.
- Bake potatoes: Place the tray in the preheated oven and bake for 45 minutes if using small potatoes or up to 55 minutes for medium potatoes. Bake until the potatoes are deeply golden and crispy on the edges. Do not flip them during baking to keep the crust intact.
- Serve: Remove from the oven and serve hot, optionally garnished with finely chopped parsley for a fresh, vibrant finish.
Notes
- Watch the recipe video above for step-by-step guidance.
- These potatoes are extra crispy on the outside and fluffy on the inside, tasting similar to buttery French fries with a rustic look.
- The yield is approximately 12 potatoes, depending on their size.
- Make as many potatoes as will fit on the baking tray without touching to allow even crisping.
Nutrition
- Serving Size: 58 g
- Calories: 85 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 4.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1.5 g
- Protein: 1.5 g
- Cholesterol: 7 mg
