Name: Ultra Crispy Smashed Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: European
Ingredients: 700 g small potatoes; 1 tbsp salt, for boiling; 30 g unsalted butter, melted; 1 tbsp olive oil; 3/4 tsp salt, for sprinkling; 1/4 tsp black pepper; finely chopped parsley, optional garnish

I love making these ultra crispy smashed potatoes whenever I want something simple yet incredibly satisfying. They come out buttery, deeply golden, and perfectly crisp on the outside while staying soft and fluffy on the inside. I often serve them straight from the oven because that’s when they taste their absolute best.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

700 g small potatoes

1 tbsp salt, for boiling

30 g unsalted butter, melted

1 tbsp olive oil

3/4 tsp salt, for sprinkling

1/4 tsp black pepper

finely chopped parsley, optional garnish

Directions

I start by bringing a pot of water to a boil and adding salt. Then I cook the potatoes for about 20 to 25 minutes until they are tender.

While the potatoes cook, I preheat the oven to 200°C (or 180°C with a fan).

Once the potatoes are ready, I drain them and let them steam dry in a colander for about 5 minutes. This step helps remove excess moisture.

Next, I place the potatoes on a baking tray and gently smash each one using a fork or potato masher, making sure they stay mostly intact.

I leave them on the tray for another 5 minutes to dry again, which helps achieve extra crispiness.

Then I drizzle melted butter and olive oil over the potatoes and sprinkle them with salt and black pepper.

I bake them for about 45 minutes until they turn deep golden and crispy. I make sure not to flip them during baking so they develop that perfect crust.

Finally, I serve them hot and sprinkle chopped parsley on top if I feel like adding a fresh touch.

Servings and timing

I prepare this recipe in about 70 minutes total.
Prep time takes around 10 minutes, and cooking takes about 60 minutes.
This recipe makes 12 servings, and each serving contains approximately 85 kcal.

Variations

I sometimes like to switch things up depending on what I have at home. I can add garlic powder or paprika for extra flavor. Sometimes I sprinkle grated parmesan cheese before baking for a cheesy crust. I also enjoy adding rosemary or thyme for a more aromatic version.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using the oven at 180°C until they become crispy again. I avoid the microwave because it makes them soft instead of crispy.

FAQs

Can I use larger potatoes instead of small ones?

I can, but I make sure to cut them into smaller chunks before boiling so they cook evenly and are easier to smash.

Why do I need to steam dry the potatoes?

I do this to remove excess moisture, which helps the potatoes crisp up better in the oven.

Can I make these ahead of time?

I can boil and smash the potatoes ahead of time, then bake them just before serving for the best texture.

Do I need to peel the potatoes?

I don’t peel them because the skin adds texture and helps create those crispy edges.

What can I serve with smashed potatoes?

I like serving them with grilled chicken, steak, or even a fresh salad for a balanced meal.

Conclusion

I always come back to this smashed potato recipe because it’s simple, reliable, and incredibly delicious. The crispy edges and soft centers make every bite satisfying, and I can easily adapt the flavors to suit my mood. Whether I’m making a quick dinner side or a crowd-pleasing snack, this recipe never disappoints.

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