Crispy smashed potatoes are the perfect balance of a golden, crispy exterior and a fluffy interior. They’re easy to make, cost-effective, and a delicious side dish served with roasted leg of lamb, ribeye steak, or crispy skin salmon.
They are extremely tasty with sour cream and bacon chutney but also pair well with tangy gremolata or salsa verde.
Jump to:
- Watch how to make it
- Why you'll love smashed potatoes
- What are smashed potatoes
- Best potatoes to use
- Ingredients needed
- How to make crispy smashed potatoes (step-by-step)
- Tips for the crispiest potatoes
- Serving suggestions
- Variations and substitutions
- Storage and reheating
- Frequently asked questions
- More potato dishes
- Recipe
- Comments
Watch how to make it
Why you'll love smashed potatoes
- Effortlessly crispy: Frying or baking ensures the perfect balance of a golden, crispy crust and a fluffy interior.
- Budget-friendly: Potatoes are affordable, and this recipe transforms them into something special with minimal ingredients.
- Easy side dish: Goes great with nearly everything.
- Crowd-Pleasing: Ideal for dinner parties and holidays where you need to cook for the family.
- Simplicity - Easy and quick enough for weeknight meals.
What are smashed potatoes
Smashed potatoes are exactly what they sound like—boiled or steamed potatoes crushed just enough to create rough edges. Toss them in a hot oven or frying pan with your favorite oil, and those edges crisp up into golden bits of irresistible deliciousness, while the insides stay perfectly fluffy and soft.
Unlike mashed potatoes, which aim for creamy smoothness, smashed potatoes celebrate their rough edges and crispiness. They’re a standout side dish for dinner parties, yet simple enough to whip up on a random Tuesday night.
Best potatoes to use
When it comes to smashed potatoes, size matters. Choose small potatoes about 1.5 to 2 inches (4–5 cm) in diameter and weighing 40–50 grams each. These cook evenly and are the perfect size for smashing and crisping up.
For the best results, Yukon Gold potatoes are an excellent all-rounder, combining the creamy texture of waxy potatoes with the fluffiness and crispiness of starchy ones. Baby red potatoes are another great option, holding their shape well during boiling and crisping up beautifully in the pan, oven or air fryer.
If you’re in the UK, Maris Piper potatoes are a fantastic choice, known for their versatility and balance of starchiness, widely considered the best potato for crispy fluffy fries. For extra fluffiness, Russets are ideal, but handle them gently as they can break apart easily when smashed.
Avoid larger potatoes, as they don’t crisp as evenly and take longer to cook through.
Ingredients needed
- Small potatoes (1.5–2 inches / 4–5 cm, 40–50 g each): Yukon Gold, baby red, Maris Piper, or Russets work best.
- Olive oil or alternatives: I like using extra virgin olive oil for most cooking, especially when I'm not grilling something over extreme heat. This way keeps the health benefit intact and I like the flavor. Otherwise, beef tallow or duck fat for extra richness and flavor. If you don't mind it, then use good quality canola or sunflower oil. Avoid hydrogenated oils.
- Seasoning: Salt and pepper are essential, but you can add a pinch of smoked paprika or cayenne pepper for a little heat. If you want to be fancy, then add a few crushed skin-on garlic cloves and a sprig of thyme or rosemary to the potatoes when frying.
- Sour cream (optional): With a 20–30% fat content, sour cream and potatoes are a fantastic pairing, adding creaminess and tang to balance the richness and crispy texture.
- Optional toppings: Bacon and onion jam, gremolata, chimichurri or salsa verde for added flavor.
See recipe card for quantities.
How to make crispy smashed potatoes (step-by-step)
- Boil the Potatoes - Start by boiling your potatoes in salted water until tender, about 30 minutes, depending on their size. You’ll know they’re ready when a skewer or small knife slides in effortlessly.
- Smash the Potatoes - Once cooked, carefully remove the potatoes from the water and let them cool slightly. Using the back of a spatula, fork, or whatever you prefer, gently smash each potato just enough to create rough edges—these will crisp up beautifully.
- Season and Fry - Sprinkle the smashed potatoes with salt, pepper, and, if you like, a touch of smoked paprika or cayenne for heat. Heat a generous amount of olive oil in a preheated pan and fry the potatoes over medium heat until golden and crispy, flipping carefully to caramelize and crisp up both sides.
- Serve - Once they’re perfectly crispy and golden, transfer the potatoes to a plate. Add a dollop of sour cream, sauce of your choice if you want, chopped parsley, and freshly grated black pepper.
Tips for the crispiest potatoes
- Dry the Potatoes - After boiling, let the potatoes sit for a few minutes to steam off excess moisture. This helps them crisp up better when frying.
- Rough Edges Are Key - When smashing, create jagged edges—these are what crisp up beautifully in the pan or oven.
- Use Enough Oil - A generous amount of olive oil, tallow, or duck fat ensures even crisping and a golden crust.
- Don’t Overcrowd the Pan - If frying, give the potatoes space so they brown evenly instead of steaming. Work in batches if needed.
- Season as You Cook - Add salt and pepper before frying to build layers of flavor. For an extra kick, add smoked paprika or cayenne to the potatoes.
Serving suggestions
Crispy smashed potatoes go well with a variety of dishes or as a stand-alone dish served with a delicious sauce.
- Meat dishes - I love it with bavette steak, lamb koftas, delicious roasted leg of lamb or traditional South African frikkadels(meatballs).
- Chicken - A simple juicy oven baked chicken breast or buttery chicken Kiev are perfect with crispy smashed potatoes for a hearty and filling dinner any day of the week
- With Fish: These are delicious with sea bass crudo for dinner, or for breakfast with cured salmon gravlax and poached egg. For an absolute showstopper serve with luxuriously rich garlic butter shrimps.
- Delicious sauces: To take them to a different level of flavor, serve your crispy smashed potatoes with a creamy blue cheese dressing, garlic and herb butter, or simply toss them with some classic Caesar dressing for a simple yet delicious potato dish. If you like spicy, then add a teaspoon of adjika paste to the potatoes just before you remove them from the pan.
No matter how you serve them, these are guaranteed to be a dinner party favorite and staple to cook any day of the week.
Variations and substitutions
- Potato Varieties - While Yukon Gold, baby red, Maris Piper, and Russets are ideal, you can try purple potatoes or fingerlings for a unique look and flavor.
- Seasoning Options - Season with rosemary salt, smoked salt or chili flakes for an extra layer of flavor or heat.
- Cooking Fat Alternatives - Swap olive oil for clarified butter, beef tallow, or duck fat for extra richness and flavor.
- Cooking Methods - Instead of frying, bake the smashed potatoes at 220°C (425°F) for 25–30 minutes, flipping halfway for even crisping. Make sure to add enough oil to the baking dish. Use an air fryer for a quicker, lower-fat alternative. If you bake them in the oven, sprinkle them with cheese like Parmesan or cheddar 5 minutes before they are ready for delicious cheesy crispy smashed potatoes.
Storage and reheating
- Storage - Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. Ensure they’re completely cooled before storing to prevent condensation.
- Freezing - While freezing isn’t ideal, you can freeze cooked potatoes for up to 1 month.
- Reheating:
- Oven: Reheat at 200 °C (400 °F) for 10–15 minutes to restore crispiness.
- Air Fryer: Heat at 180 °C (350 °F) for 5–7 minutes for a quick and crispy result.
- Stovetop: Warm in a hot pan with a drizzle of oil to regain the crispy texture.
- Pro Tip: Avoid microwaving, as it will make the potatoes soft instead of crispy.
Frequently asked questions
Yes! Boil and smash the potatoes ahead of time, then refrigerate them for up to 3 days. When ready to serve, fry or bake them until crispy.
Absolutely. Bake the smashed potatoes at 220°C (425°F) for 25–30 minutes, flipping halfway through. While frying gives a slightly crispier result, baking is an excellent alternative.
Add cayenne pepper, chili flakes, or freshly chopped chilies for a spicy kick.
More potato dishes
Looking for other recipes like this? Try these:
This site contains affiliate links. I may earn a tiny commission on qualifying purchases at no extra cost to you. By bookmarking these links you help support the upkeep of this site.
If you found this post helpful or have learned something, comment, subscribe, and follow me on social platforms for more tasty recipes.
Recipe
Ultimate Crispy Smashed Potatoes (Video)
Ingredients
- 500 grams potatoes - note 1
- 50 grams olive oil - note 2
- 50 grams sour cream - 20–30% fat content
- 6 grams parsley - (optional) chopped
- salt and pepper - to taste
Instructions
- Boil the Potatoes - Start by boiling your potatoes in salted water until tender, about 30 minutes, depending on their size. You’ll know they’re ready when a skewer or small knife slides in effortlessly.
- Smash the Potatoes - Once cooked, carefully remove the potatoes from the water and let them cool slightly. Using the back of a spatula, fork, or whatever you prefer, gently smash each potato just enough to create rough edges—these will crisp up beautifully.
- Season and Fry - Sprinkle the smashed potatoes with salt, pepper, and, if you like, a touch of smoked paprika or cayenne for heat. Heat a generous amount of olive oil in a preheated pan and fry the potatoes over medium heat until golden and crispy, flipping carefully to caramelize and crisp up both sides.
- Serve - Once they’re perfectly crispy and golden, transfer the potatoes to a plate. Add a dollop of sour cream, sauce of your choice if you want, chopped parsley, and freshly grated black pepper.
Video
Notes
- When it comes to smashed potatoes, size matters. Choose small potatoes about 1.5 to 2 inches (4–5 cm) in diameter and weighing 40–50 grams each. These cook evenly and are the perfect size for smashing and crisping up. For the best results, Yukon Gold potatoes are an excellent all-rounder, combining the creamy texture of waxy potatoes with the fluffiness and crispiness of starchy ones. Baby red potatoes are another great option, holding their shape well during boiling and crisping up beautifully in the pan, oven or air fryer. If you’re in the UK, Maris Piper potatoes are a fantastic choice, known for their versatility and balance of starchiness, widely considered the best potato for crispy fluffy fries. For extra fluffiness, Russets are ideal, but handle them gently as they can break apart easily when smashed. Avoid larger potatoes, as they don’t crisp as evenly and take longer to cook through.
- I like using extra virgin olive oil for most cooking, especially when I'm not grilling something over extreme heat. This way keeps the health benefit intact and I like the flavor. Otherwise, beef tallow or duck fat for extra richness and flavor. If you don't mind it, then use good quality canola or sunflower oil. Avoid hydrogenated oils because they are hyper unhealthy. Also, avoid using butter as it will burn and be just as bad for you as well as taste horrible. If you want to add butter, you add it off the heat once the potatoes are cooked, but the pan is still hot.
Tips for Best Results:
- Dry the Potatoes: Allow them to steam off excess moisture before smashing.
- Rough Edges Matter: The more jagged, the crispier.
- Don’t Overcrowd: Fry in batches to prevent steaming.
- Use Enough Oil: Generosity with oil ensures a perfect golden crust.
Variations and Substitutions:
- Swap olive oil for duck fat, beef tallow or canola oil.
- Add toppings like grated Parmesan or cheddar for extra indulgence.
- Bake at 220°C (425°F) for 25–30 minutes, flipping halfway, as a frying alternative or cook in the air fryer for 15 minutes.
- Add crushed skin-on garlic and a few sprigs of rosemary when halfway through frying the potatoes for delicious garlic and herb smashed potatoes.
Important note
Cooking times will vary depending on the size and type of potatoes used. Always keep an eye on them to prevent them from burning and use common sense to judge doneness.Storage and Reheating:
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Can be frozen for 1 month. Thaw before reheating.
- Reheating: Reheat in an oven at 200°C (400°F) for 10–15 minutes. Fry in a pan on low heat with a touch of oil or use an air fryer for quicker results. Avoid microwaving as it will not crisp up.
Comments
No Comments