These smashed potatoes are everything you love about French fries—crispy, golden edges with buttery, fluffy centers.
Baked to perfection in the oven, they’re rustic, comforting, and downright irresistible.
Your family will love how crunchy they get on the outside, while staying soft and pillowy inside.
And you’ll love how simple they are to make, using just a few ingredients for a side dish that steals the show.
For the Potatoes
- Potatoes – Small or medium potatoes both work well. Smaller ones turn out crispier, while larger ones give you a fluffier inside.
- Salt (for boiling) – Helps season the potatoes as they cook and boosts flavor from the inside out.
- Butter (melted) – Adds richness and helps create that golden, crispy finish.
- Olive Oil – Works with the butter to crisp up the edges while roasting.
- Salt & Pepper (for seasoning) – A simple sprinkle is all you need to bring out the flavor.
- Fresh Parsley (Optional) – For a pop of color and a little herby freshness before serving.
Ultra Crispy Smashed Potatoes
Notes
Ingredients
Potatoes:- 700g (1.4 lb) small potatoes (12–14) or
- 1–1.2kg (2–2.4 lb) medium potatoes (6–8)
- 1 tbsp salt (for boiling water)
- 30g (2 tbsp) unsalted butter, melted
- 1 tbsp olive oil
- ¾ tsp salt (for sprinkling)
- ¼ tsp black pepper
- Chopped parsley (optional, for garnish)
Instructions
- Boil the potatoes:
Bring a pot of water to a boil, add 1 tbsp salt, and cook the potatoes until soft.- Small ones take about 20–25 mins
- Medium ones take around 30 mins
It's totally fine if the skins split.
- Preheat your oven to 200°C / 390°F (180°C fan).
- Drain and steam dry the cooked potatoes for about 5 minutes in a colander.
- Smash them:
Place potatoes on a baking tray. Use a fork or potato masher to press them down until flat but still in one piece.- Thinner = crispier
- Thicker = fluffier insides
More rough surface = more crunch!
- Let them dry again on the tray for another 5 minutes (helps make them extra crispy!).
- Drizzle and season:
Pour over the melted butter, then olive oil. Sprinkle with salt and pepper. - Bake:
Roast for 45–55 minutes (depending on size) until golden and super crispy. No flipping needed! - Serve hot, with parsley if you like.
Tips & Notes:
- Potato types: High-starch potatoes = fluffier inside. Waxy potatoes = creamier. Both are great!
- Size matters: Small ones get crispier and are fun finger food. Larger ones give you more fluffy center.
- Flavor tip: Want garlic? Smash 2 garlic cloves, melt them with butter, let it infuse, then discard the garlic. For herb flavor, toss herbs in the boiling water with the potatoes!
Nutrition
Calories: 85kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g |
Cholesterol: 5mg | Sodium: 150mg | Potassium: 220mg | Fiber: 1g | Sugar: 0.5g |
Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 0.3mg
1. How do I make sure the potatoes turn out super crispy?
Let them dry after boiling and again after smashing. Less moisture = more crunch!
2. Why are my potatoes falling apart when I smash them?
They may be undercooked or over-smashed. Make sure they’re fork-tender and press gently.
3. Can I make these ahead of time?
Yes! You can boil and dry the potatoes in advance. Roast right before serving for best texture.
4. What kind of potatoes work best?
Small waxy potatoes like red or yellow are ideal—they get crispy on the outside and stay creamy inside.
5. How can I add more flavor?
Toss with garlic powder, fresh herbs, or a little Parmesan before baking. A drizzle of butter doesn’t hurt either!