Ultra Crispy Smashed Potatoes are irresistibly golden and crunchy, with fluffy centers and a buttery finish that elevates every bite.

This side dish captures the essence of French fries with a rustic charm, making it a crowd-pleaser for everyday meals or special occasions.

Key Ingredients for Ultra Crispy Smashed Potatoes

Small or medium potatoes – Choose based on texture preference: smaller ones crisp up more, while medium ones offer a fluffier bite inside. Both work beautifully.

Salt – Essential for flavor and crucial during boiling to season the potatoes from the inside out.

Unsalted butter – Adds richness and encourages that deep, golden crispiness on the exterior.

Olive oil – Enhances the crunch and brings a slightly fruity aroma to balance the butter.

Black pepper – Gives a mild heat and sharpness that cuts through the creaminess of the potatoes.

Parsley (optional) – A fresh, colorful garnish that adds a hint of herbaceous brightness.

How to Make Ultra Crispy Smashed Potatoes: A Quick Overview

Boil the potatoes in salted water until fork-tender. Let them steam dry, then smash gently on a baking tray. Steam dry again, drizzle with butter and olive oil, and season well. Roast until the edges are dark golden and irresistibly crisp—do not flip! Serve hot and sprinkle with parsley if desired.

Smashed Potato Secrets: Tips for Ultra Crispy Results

To get truly ultra crispy smashed potatoes, let them steam dry after both boiling and smashing. This reduces moisture for better browning. Smaller potatoes naturally crisp more, while medium ones give a fluffier center. Don’t overcrowd the tray—spacing allows the hot air to circulate and develop those golden edges.

How to Store Leftovers of Ultra Crispy Smashed Potatoes

Store cooled smashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven (around 200°C/390°F) to revive their crispiness. Avoid microwaving as it softens the edges. These can also be frozen and reheated straight from the freezer in the oven for about 20 minutes.

Frequently Asked Questions

Can I use sweet potatoes for this recipe?
Yes, but they’ll be less crispy due to their moisture and sugar content. Still delicious, just different in texture.

Why do my smashed potatoes stick to the tray?
Make sure they’re fully steam-dried and use a good drizzle of oil and butter. Nonstick parchment or a silicone mat also helps.

Can I make them ahead of time?
You can boil and smash the potatoes ahead, refrigerate, and roast them just before serving for best texture.

What are the best potatoes to use?
High-starch types like Russets give fluffier insides, while waxy ones like Yukon Golds are creamier and hold their shape well.

Ultra Crispy Smashed Potatoes

A rustic delight boasting a golden, ultra-crispy exterior with a soft, buttery interior. These smashed potatoes echo the indulgent taste of French fries, elevated with a rich texture and delightful crunch. A perfect accompaniment to any meal or a standalone snack that’s irresistibly good. Yields approximately 12, depending on the size of the potatoes used.

Print Pin Rate

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Ingredients

3/4 tsp salt for sprinkling
1 tbsp olive oil
Finely chopped parsley optional, for garnish
30 g / 2 tbsp unsalted butter melted
700 g / 1.4 lb small potatoes 12–14 or 1–1.2kg / 2–2.4 lb medium potatoes (6–8)
1/4 tsp black pepper
1 tbsp salt for boiling water

Instructions

Bring a large pot of water to a rolling boil, stir in 1 tablespoon of salt, and add the potatoes. Boil until fork-tender—approximately 20 to 25 minutes for small potatoes, and up to 30 minutes for medium ones. It’s acceptable if the skins split during cooking. Alternatively, steam or microwave the potatoes until soft.
Preheat your oven to 200°C (390°F), or 180°C (356°F) if using a fan-assisted oven.
Once cooked, drain the potatoes thoroughly and allow them to sit in the colander for about 5 minutes to release excess steam.
Arrange the potatoes on a baking tray. Using a potato masher or the back of a large fork, press each one flat to your preferred thickness. A thinner smash produces a crispier texture, while thicker retains more fluff inside. Ensure they remain in one piece for optimal roasting.
Let the smashed potatoes rest on the tray for another 5 minutes to further dry, enhancing their eventual crispiness.
Evenly drizzle the melted butter over each potato, followed by olive oil. Sprinkle the tops with the remaining salt and the black pepper.
Bake in the oven for 45 minutes if using small potatoes or up to 55 minutes for medium-sized ones, until they achieve a deep golden-brown color and crisp texture. Do not turn them during baking.
Serve immediately while hot, garnished with chopped parsley if desired.

Notes

A range of potato varieties will work—high-starch types provide a fluffier interior, while waxier potatoes offer a creamier consistency. Small, golf ball-sized potatoes yield extra crisp results and are ideal for finger food, whereas larger ones offer a satisfying contrast between crunchy edges and a soft center. Both approaches deliver outstanding results.