There is a specific kind of culinary magic that happens when a humble root vegetable meets the perfect balance of heat, fat, and pressure. If you have been searching for the absolute best way to prepare a side dish that outshines the main course, look no further than these Crispy Smashed Potatoes. This method transforms ordinary spuds into a textural masterpiece: they are shattered and craggy on the edges, deeply golden and buttery on the bottom, yet remarkably fluffy in the center. Unlike traditional roasted potatoes, the “smashing” technique creates an increased surface area, which means more room for crunch in every single bite. These taste remarkably like the best French fries you have ever had, but with a rustic, home-style charm that makes them feel special enough for a holiday feast yet simple enough for a Tuesday night dinner.
Table of Contents
Essential Ingredients for Golden Perfection
To achieve the iconic crunch that defines this dish, you only need a handful of high-quality pantry staples. The secret lies not in a long list of spices, but in the interaction between the potato starches and the blend of fats used during the roasting process.
- Potatoes: You have two primary options here depending on your preference. You can use 700 grams (about 1.4 pounds) of small potatoes, which usually equates to 12 to 14 individual pieces. Alternatively, you can use 1 to 1.2 kilograms (2 to 2.4 pounds) of medium-sized potatoes, which is roughly 6 to 8 pieces.
- Salt for Boiling: 1 tablespoon of salt. This is crucial for seasoning the potato from the inside out during the initial cook.
- Unsalted Butter: 30 grams or 2 tablespoons, melted. Butter provides that unmistakable richness and assists in the browning process.
- Olive Oil: 1 tablespoon. While butter provides flavor, olive oil has a higher smoke point and ensures the potatoes crisp up evenly without burning too quickly in a hot oven.
- Sea Salt: 3/4 teaspoon for the final sprinkling before the tray goes into the oven.
- Black Pepper: 1/4 teaspoon of freshly cracked black pepper.
- Fresh Parsley: An optional garnish of finely chopped parsley adds a pop of color and a hit of freshness to the finished dish.
Primary Cooking Instructions
The process of creating these potatoes involves a specific sequence of boiling, drying, and roasting. Following these steps ensures that you don’t end up with soggy spuds.
- Boil the Potatoes: Begin by bringing a large pot of water to a rolling boil. Add your tablespoon of salt. Carefully drop in the potatoes and cook until they are completely soft and tender all the way through. For small golf-ball-sized potatoes, this typically takes 20 to 25 minutes. If you are using medium potatoes, expect a duration closer to 30 minutes. It is perfectly fine if the skins begin to split during this stage.
- Preheat Your Oven: Set your oven to 200 Celsius or 390 Fahrenheit. If you are using a fan-forced or convection setting, adjust the temperature to 180 Celsius.
- Initial Steam Dry: Drain the potatoes into a colander. Let them sit and vent for about 5 minutes. This allows surface moisture to evaporate, which is the first secret to a crispy exterior.
- The Smashing Process: Arrange the potatoes on a large baking tray. Using a large fork or a heavy potato masher, gently but firmly press down on each potato to flatten it. Aim to keep them in one piece, but don’t worry about being too neat. A “nubbly,” uneven surface creates more ridges for the oil to pool in, leading to a better crunch.
- Second Steam Dry: Once smashed, let the potatoes sit on the tray for another 5 minutes. This second resting period ensures the internal steam escapes before the fat is added.
- Seasoning: Drizzle the melted butter over the potatoes first, followed by the olive oil. This layering helps the fats coat the irregular surfaces. Sprinkle evenly with the salt and black pepper.
- The Roast: Slide the tray into the oven. Bake small potatoes for 45 minutes and medium potatoes for approximately 55 minutes. You are looking for a deep golden hue and a visible crispness. Crucially, do not flip the potatoes during this time; let the bottom get intensely caramelized against the tray.
- Garnish and Serve: Remove from the oven and sprinkle with fresh parsley if desired. Serve immediately while the temperature is high and the crunch is at its peak.
Achieving the Ultimate Creamy Consistency and Crunch
The science behind a perfect Crispy Smashed Potato involves managing moisture and heat. When you boil the potato first, you are hydrating the starches. If you were to simply roast a raw potato, it would take a long time for the center to soften, and the outside might dry out before the inside is fluffy. By boiling them until soft, you guarantee a mashed-potato-like interior.
The “steam dry” steps are perhaps the most vital parts of the entire recipe. If you apply oil and butter to a potato that is still dripping with water, the fat will slide right off, and the water will turn to steam in the oven, leading to a soggy texture. By allowing the potatoes to sit for five minutes after boiling and another five minutes after smashing, you ensure the surface is dry enough to truly fry in the oven.
When it comes to the “smash” itself, the thickness of the potato determines the final result. If you press them very thin, they will become almost chip-like and incredibly crunchy throughout. If you leave them slightly thicker, you get a beautiful contrast between a glass-like outer shell and a cloud-like, fluffy center. Both methods are delicious, but if you are serving these as finger food, a thinner smash is generally easier to handle.
Deep Dive FAQ
What are the best types of potatoes to use for this recipe?
You can successfully use almost any variety of potato, but the results will vary slightly. High-starch potatoes, like Russets or certain heritage varieties, will give you the fluffiest, most floury interior. Waxy potatoes, such as red-skinned varieties or Yukon Golds, will yield a creamier, more buttery center that holds its shape well. Both work beautifully, so feel free to use whatever you have on hand or what is in season at your local market.
Can I make these ahead of time for a dinner party?
While these are best served fresh from the oven, you can do the heavy lifting in advance. You can boil, smash, and dry the potatoes several hours ahead of time or even the day before (if stored in the refrigerator). When you are ready to serve, simply drizzle with the fats and roast. If you have leftovers, they can be reheated in a hot oven or an air fryer to regain some of their crunch, though they will never be quite as spectacular as they are the first time around.
Why do you use both butter and oil instead of just one?
This is a matter of culinary physics. Butter contains milk solids that provide incredible flavor and help with browning, but it has a low burn point. If you used only butter, it would likely smoke and turn bitter during a 50-minute roast. Olive oil has a higher smoke point and helps the heat distribute evenly across the skin. By combining the two, you get the gourmet flavor of butter with the high-heat performance of oil.
Is it necessary to use small potatoes or can I use large ones?
You can use any size, but small potatoes (about the size of a golf ball) are the “gold standard” for this recipe. They offer the best ratio of skin-to-flesh, which maximizes the crispiness. If you use very large potatoes, they can become difficult to smash without falling apart completely. If you only have large potatoes, consider cutting them in half after boiling and smashing the halves individually.
Successful Modifications and Flavor Substitutions
While the classic butter, salt, and pepper combination is hard to beat, there are ways to infuse more flavor without burning the ingredients. As noted in the reference, adding fresh garlic or dried herbs directly to the tray can result in bitter, burnt black flecks because of the long roasting time.
If you want a garlic infusion, try smashing two cloves of garlic and simmering them in the butter while you melt it. Once the butter is fragrant, discard the garlic cloves and use the infused butter to drizzle over your potatoes. This gives you the aroma and taste of garlic without the risk of charred bits. For herb lovers, you can add sprigs of rosemary or thyme to the boiling water. The potatoes will absorb the herbal notes through the skin as they cook. Alternatively, toss the potatoes with fresh herbs or a sprinkle of garlic powder in the last five minutes of roasting.
For a dairy-free or vegan version, you can substitute the butter with a high-quality vegan butter alternative or simply use more olive oil. If you want a bit of heat, a sprinkle of smoked paprika or a dash of cayenne pepper added alongside the salt and black pepper provides a lovely warmth and a vibrant orange-red hue to the finished dish.
Best Accompaniments and Serving Suggestions
These potatoes are incredibly versatile. Because they have the flavor profile of a high-end French fry, they pair beautifully with almost any protein. They are a natural fit for a juicy steak with a creamy peppercorn sauce, where the craggy edges of the potatoes can soak up the extra gravy. They are also excellent alongside lemon garlic marinated pork chops or crispy garlic chicken thighs.
For a lighter meal, serve these as the star of a “potato bowl” topped with a dollop of sour cream, chives, and perhaps some crumbled bacon. Because they can be picked up with your fingers when made with small potatoes, they also make a fantastic appetizer for gatherings. Set them out on a wooden board with a side of aioli, spicy mayo, or even a simple herb-infused yogurt dip. They are a guaranteed crowd-pleaser that guests will be talking about long after the party ends.
Step-by-Step Details and Sensory Experience
Imagine the sound of the first potato being pressed under a masher—the soft “give” of the tender flesh and the slight crackle of the skin as it expands outward. As these potatoes roast, your kitchen will fill with the rich, nutty aroma of browning butter. The visual transformation is equally satisfying. You start with pale, round tubers and end with golden-brown discs that look like topographical maps of a delicious, crunchy landscape.
When you pull the tray out of the oven, the oil should be sizzling around the base of each potato. This “frying” action on the bottom of the tray is what creates the “shatter-crisp” texture. When you take a bite, you should experience an audible crunch, followed immediately by the melting, soft texture of the seasoned interior. It is this specific contrast—the play between the hard, salty exterior and the velvety middle—that makes this recipe a perennial favorite among home cooks and professional chefs alike.
Nutritional Information
The following nutritional estimate is based on a single serving, assuming the recipe is divided into 12 individual potatoes.
| Nutrient | Amount Per Serving | Daily Value Percentage |
| Calories | 85 calories | 4 percent |
| Total Fat | 4 grams | 5 percent |
| Saturated Fat | 2 grams | 10 percent |
| Cholesterol | 5 milligrams | 2 percent |
| Sodium | 150 milligrams | 6 percent |
| Total Carbohydrates | 12 grams | 4 percent |
| Dietary Fiber | 1.5 grams | 5 percent |
| Sugars | 0.5 grams | – |
| Protein | 1.5 grams | 3 percent |
Nutritional Disclaimer
The nutritional information provided is an estimate based on standard ingredient measurements. Actual nutritional values may vary depending on the specific variety of potato used, the exact brand of butter or oil, and individual preparation methods. For those with specific dietary requirements, please consult a registered dietitian or use a certified nutritional calculator with your exact ingredients.
A Final Word on This Potato Masterpiece
In the world of side dishes, few things are as universally loved as a perfectly cooked potato. This recipe for Crispy Smashed Potatoes takes a simple, affordable ingredient and elevates it through technique and patience. By respecting the drying process and allowing the oven to do its work without interference, you create a dish that is far more than the sum of its parts. Whether you are hosting a formal dinner or just looking to upgrade your weeknight side, these potatoes offer a satisfying, buttery, and incredibly crunchy experience that will have everyone reaching for seconds. Give them the time they need to get truly golden, and you will be rewarded with the best potatoes you have ever tasted.
PrintThe Ultimate Guide to Perfect Crispy Smashed Potatoes
These buttery, crispy smashed potatoes are the ultimate side dish. Shatteringly crunchy on the outside and incredibly fluffy on the inside, they taste just like the best French fries you have ever had.
- Prep Time: 10 mins
- Cook Time: 75 mins
- Total Time: 85 mins
- Yield: 12 potatoes 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Western
- Diet: Vegetarian
Ingredients
700g / 1.4 lb small potatoes (12 – 14)
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)
Instructions
1. Bring a pot of water to the boil and add 1 tbsp salt. Cook potatoes until soft (20-30 minutes).
2. Preheat oven to 200 Celsius / 390 Fahrenheit.
3. Drain potatoes and let them steam dry in a colander for 5 minutes.
4. Place potatoes on a tray and use a fork or masher to squish them. Let steam dry again for 5 minutes.
5. Drizzle with melted butter, then olive oil. Sprinkle with salt and pepper.
6. Bake for 45 to 55 minutes until deep golden and crispy. Do not flip.
7. Serve hot, sprinkled with fresh parsley.
Notes
Letting the potatoes steam dry twice is the secret to maximum crunch.
Use a mix of butter for flavor and oil for a high smoke point.
Avoid adding fresh garlic early as it will burn during the long roast time.
Nutrition
- Serving Size: 1 potato
- Calories: 85
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 1.5g
- Cholesterol: 5mg
