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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.
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Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

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.