If you’re anything like me, you probably think of potatoes as the ultimate comfort food. But let me tell you about this gem I’ve found — the Ultra Crispy Smashed Potatoes Recipe is a total game-changer. Crisp on the outside, tender and fluffy on the inside, these potatoes are like the lovechild of fries and roasties, but so much easier to make at home! Once you try this, you’ll see why my family goes crazy for them, and I’m betting you’ll want to make them over and over.
Why You’ll Love This Recipe
- Perfect Texture: Crispy exteriors meet fluffy, soft centers every single time.
- Simple Ingredients: You only need pantry staples and good quality potatoes.
- Versatile Side: Pairs beautifully with everything from weeknight dinners to special occasions.
- Kid-Friendly: My kids adore smashing the potatoes before baking—they make it a fun family activity!
Ingredients You’ll Need
These potatoes shine because of the quality of each ingredient—simple, fresh, and straightforward. You’ll want potatoes that hold their shape but get tender when cooked, plus a nice hit of butter and olive oil to help with that golden crust.
- Small potatoes: Look for uniform sizes to ensure even cooking; new potatoes work great here for their tender skin.
- Medium potatoes: Russets or Yukon Golds are perfect since they offer a nice balance of fluffiness and structure.
- Salt (for boiling): Helps season the potatoes right from the start and enhances their natural flavor.
- Unsalted butter: Melted butter adds that irresistible richness that’s key to crispy edges.
- Olive oil: Combines with butter to help potatoes get that amazing crunch while keeping them moist inside.
- Salt (for sprinkling): Don’t skimp on seasoning—it brings the whole dish together.
- Black pepper: Freshly cracked is ideal for a subtle kick.
- Finely chopped parsley (optional): Adds freshness and a bright pop of color on top.
Variations
I love taking this Ultra Crispy Smashed Potatoes Recipe and switching it up depending on the season or what’s in my pantry. It’s a super flexible recipe that you can easily tailor to your taste or dietary needs.
- Herby Twist: I often toss the potatoes with rosemary or thyme before baking for an earthy, fragrant flavor that’s a total crowd-pleaser.
- Cheesy Upgrade: Sprinkle shredded Parmesan or cheddar during the last 10 minutes of baking for an ooey-gooey crust.
- Spicy Kick: Add a pinch of smoked paprika or chili flakes – my husband can’t get enough of this version!
- Vegan Version: Replace the butter with extra olive oil or vegan butter and skip the parsley garnish or use nutritional yeast for a cheesy note.
How to Make Ultra Crispy Smashed Potatoes Recipe
Step 1: Cook the Potatoes Until Tender
First things first — bring a big pot of water to a boil and add a tablespoon of salt. This seasons the potatoes as they cook from the inside out. Add your potatoes (whether small or medium), and let them cook until you can easily pierce one with a fork — that’s about 20-25 minutes for small ones, 30 minutes for medium. I love using this step as a chance to test for readiness; if the skin cracks or splits a bit, that’s perfect! It means they’re soft but not falling apart. If you’re short on time, steaming or microwaving potatoes works too — just watch closely so they don’t get mushy.
Step 2: Drain and Dry Thoroughly
Drain your potatoes in a colander and let them sit for at least five minutes to steam-dry. Moisture is the enemy of crispiness here, so this drying step is crucial. I’ve skipped this before and honestly, the potatoes just don’t get as crunchy. You’ll thank me later for this one!
Step 3: Smash ’Em Good
Time for the fun part! Arrange your potatoes on a baking tray — make sure they’re not overcrowded or touching for max crisp. Using a large fork or potato masher, gently press down each potato until it’s about 1/2-inch thick but still in one piece. Here’s what I’ve learned: the thinner you smash, the crispier they get. But if you want fluffier insides with just pockets of crunch, leave them a bit thicker. Both ways are delicious, so it’s up to your mood.
Step 4: Steam Dry Again Before Drizzling
Leave those smashed potatoes to rest on the tray for another 5 minutes. This little trick lets any extra steam escape and helps those edges crisp up like a dream once baked.
Step 5: Butter, Oil, and Season
Drizzle the melted butter over the potatoes first, then follow with olive oil — this combo is magic for texture and flavor. Sprinkle salt and freshly cracked black pepper generously over the top. If you’re feeling fancy, a sprinkle of garlic powder or some fresh herbs here works wonders.
Step 6: Bake to Golden Perfection
Pop your tray into a preheated oven at 200°C (390°F) — or 180°C if you have a fan oven. Bake the small smashed potatoes for about 45 minutes, medium ones for up to 55 minutes. Be patient and resist the urge to flip them! They’ll develop a beautifully crisp, deep golden crust on the bottom and edges just by roasting undisturbed. Your kitchen will smell amazing — trust me.
Serve piping hot , sprinkled with a little chopped parsley if you like a pop of fresh green and a bit of brightness.
Pro Tips for Making Ultra Crispy Smashed Potatoes Recipe
- Don’t Skip Drying: I learned early on that steam drying both before and after smashing is key to achieving that perfect crisp edge.
- Use a Fork for More Texture: Smashing with a fork instead of a masher creates more nooks and crannies for crunch and flavor to cling onto.
- Butter & Oil Combo: Combining melted butter with olive oil gives a richer taste without burning the butter too quickly.
- Don’t Flip While Baking: Keeping potatoes face-up ensures maximum browning on the bottom without drying them out.
How to Serve Ultra Crispy Smashed Potatoes Recipe
Garnishes
I like to finish these smashed spuds off with a sprinkle of finely chopped parsley—it adds freshness and a subtle herbal note. Sometimes, a little grated Parmesan or a dusting of smoked paprika can jazz them up even more if you want to impress guests or just treat yourself.
Side Dishes
These potatoes pair beautifully with grilled chicken, steak, or even a big bowl of garden salad. I’ve also served them alongside crispy roasted veggies or a juicy burger for an indulgent weekend dinner. Honestly, they’re the perfect all-around side that complements almost anything.
Creative Ways to Present
For special dinners, I’ve turned these into individual plates by topping each potato with a dollop of sour cream and a sprinkle of chives or bacon bits—instant crowd-pleaser! They also work great on a rustic wooden board alongside dips like garlic aioli or spicy ketchup for casual entertaining.
Make Ahead and Storage
Storing Leftovers
Your Ultra Crispy Smashed Potatoes keep beautifully in an airtight container in the fridge for up to 3 days. I usually reheat them within 24 hours to enjoy that near-fresh crispiness. Before storing, let them cool completely to prevent sogginess.
Freezing
I’ve tried freezing leftovers and while they freeze okay, you’ll lose some crisp. If you freeze, flash freeze them on a tray first, then transfer into a freezer bag to keep their shape. Reheat from frozen using a hot oven or air fryer to help crunch return.
Reheating
The best way I’ve found to reheat is in a hot oven at 200°C (about 400°F) for 8-10 minutes, or in an air fryer at 190°C (375°F). This revives the crispiness so well—it’s almost like fresh out of the oven again.
FAQs
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Can I use any type of potato for the Ultra Crispy Smashed Potatoes Recipe?
Yes, you can use different types of potatoes, but I recommend waxy or all-purpose varieties like baby Yukon Golds or red potatoes for small sizes, and Russets or Yukon Golds for medium sizes. These hold their shape well while becoming tender inside and crisp outside.
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Do I need to peel the potatoes?
Nope! Keeping the skins on adds great texture and flavor, plus it saves time. Just make sure to scrub them well before cooking.
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How do I get the potatoes really crispy?
Steam drying before and after smashing, using a butter and olive oil drizzle, and baking at a high temperature without flipping are all key steps. Plus, smashing thinner means more surface area for crispiness.
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Can I make this recipe ahead of time?
Yes! You can boil and smash the potatoes a few hours before baking and keep them covered in the fridge. Just add the butter, oil, and seasoning before popping them in the oven.
Final Thoughts
I absolutely love how this Ultra Crispy Smashed Potatoes Recipe combines crunchy, golden edges with soft, fluffy centers — it feels like treating yourself to the best of both worlds with zero fuss. It’s become my go-to side for everything from busy weeknight dinners to weekend gatherings. When I first tried this method, I couldn’t believe how easy it was to achieve restaurant-quality crispiness at home. I hope you enjoy making (and smashing!) these potatoes as much as I do — they truly might become your new favorite way to do potatoes too!
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Ultra Crispy Smashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes (boiling and baking combined: 20-30 minutes boiling + 45-55 minutes baking; overlapping steaming and preparation included in total time below)
- Total Time: 70 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Ultra Crispy Smashed Potatoes are a delightful twist on traditional potatoes, featuring a crispy exterior with a fluffy interior, similar in taste to buttery French fries but with a rustic charm. This recipe involves boiling small to medium potatoes until tender, gently smashing them to create a nubbly surface that crisps up beautifully in the oven, then drizzling with butter and olive oil for rich flavor. Perfect as a side dish or snack, they are easy to prepare and guaranteed to become a favorite.
Ingredients
Potatoes
- 700g / 1.4 lb small potatoes (12 – 14)
- 1 – 1.2kg / 2 – 2.4 lb medium potatoes (6 – 8)
Seasoning and Fats
- 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
Garnish (optional)
- Finely chopped parsley
Instructions
- Cook potatoes: Bring a pot of water to a boil and add 1 tablespoon of salt. Boil the small potatoes for 20 to 25 minutes or the medium potatoes for about 30 minutes until they are soft and tender. It is okay if the potato skins split during cooking. Alternatively, you can steam or microwave the potatoes until tender.
- Preheat oven: Set your oven to 200°C/390°F, or 180°C if using the fan setting, to ensure it is hot and ready for baking the potatoes later.
- Steam dry potatoes: Drain the cooked potatoes thoroughly and place them in a colander for about 5 minutes to air dry. This step removes excess moisture, which helps achieve optimal crispiness when baked.
- Smash potatoes: Place the potatoes onto a baking tray and use a large fork or potato masher to gently press down and flatten each potato without breaking it apart completely. The thinner you smash them, the crispier they will become, while thicker pieces maintain a fluffier inside. The nubby texture from smashing promotes better crisping.
- Steam dry again: Let the smashed potatoes sit on the tray for another 5 minutes to further dry the surfaces, which enhances crispness when baked.
- Drizzle with fats and season: Pour the melted butter over the potatoes, followed by a drizzle of olive oil. Sprinkle evenly with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper for flavor.
- Bake potatoes: Bake the potatoes in the preheated oven for 45 minutes if using small potatoes, or 55 minutes for medium ones, until they turn deep golden brown and very crispy. Do not flip the potatoes while baking to preserve the crispy surface.
- Serve: Remove from oven and serve hot. Garnish with finely chopped parsley if desired for a fresh and colorful finish.
Notes
- Recipe includes a video demonstration for visual guidance.
- Achieves an extra crispy outside with a soft, fluffy inside texture.
- The taste resembles buttery French fries with a rustic appearance.
- Yields approximately 12 servings, depending on the potato sizes.
- Make as many potatoes as can fit comfortably on your baking tray without them touching to ensure proper crisping.
Nutrition
- Serving Size: 58 g
- Calories: 85 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 4.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1.2 g
- Protein: 2 g
- Cholesterol: 8 mg
