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–+ servings
Close-up of golden brown, crispy smash potatoes seasoned and topped with fresh chopped chives.

Crispy Smash Potatoes

This recipe makes crispy smash potatoes with golden, crunchy edges and fluffy insides. It's an easy side dish perfect for any meal.
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Prep Time 10 minutes
Cook Time 55 minutes
Steam Dry Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 potatoes
Course: Side Dish
Calories: 85
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Potatoes
  • 700 g small potatoes 12-14 count
  • 1 kg medium potatoes 6-8 count
For Cooking
  • 1 tbsp salt for boiling
For Topping
  • 30 g unsalted butter melted
  • 1 tbsp olive oil
  • 3/4 tsp salt for sprinkling
  • 1/4 tsp black pepper
  • parsley finely chopped, optional garnish

Equipment

  • Large pot
  • Colander
  • Baking sheet
  • Fork
  • Potato masher

Method
 

  1. Boil the potatoes: Bring a pot of water to a boil, add 1 tablespoon of salt. Cook the potatoes until they are soft. Small potatoes will take about 20 to 25 minutes, and medium potatoes may take around 30 minutes. The skin splitting is okay.
  2. Preheat your oven to 200°C (390°F) or 180°C fan.
  3. Drain and dry the potatoes: Drain the cooked potatoes and let them dry in the colander for about 5 minutes.
  4. Smash the potatoes: Place the dried potatoes on a baking sheet. Use a large fork or a potato masher to gently squish them, trying to keep them in one piece. Aim for thinness for crispier results, or slightly thicker for fluffier insides. A more uneven surface will create better crunch.
  5. Steam dry again: Leave the smashed potatoes on the baking sheet to steam dry for another 5 minutes. This step helps them become crispier.
  6. Add toppings: Drizzle the potatoes with melted butter, then with olive oil. Sprinkle evenly with salt and pepper.
  7. Bake until golden: Bake for 45 minutes for small potatoes or 55 minutes for medium potatoes, or until they are deep golden brown and crispy. Do not flip them during baking.
  8. Serve: Serve the crispy smash potatoes hot. Sprinkle with fresh parsley if desired.

Nutrition

Calories: 85kcal

Notes

You can use any type of potato for this recipe, including baby potatoes. High-starch potatoes will result in a fluffier interior, while waxy potatoes offer a creamier texture. Both are delicious. Smaller potatoes, about the size of a golf ball or less, will become crispier and can be eaten like finger food. Larger potatoes will have a crispy surface but a fluffier inside because they are not smashed as thinly. If you want to add garlic flavor, smash 2 cloves of garlic so they burst open. Place them in a small saucepan with the butter and melt. Let the butter infuse with garlic flavor for a few minutes, then discard the garlic cloves and proceed with the recipe. For herb flavor, add a generous amount of dried or fresh herbs to the boiling water with the potatoes. Discard the herbs before proceeding.

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