Ultra Crispy Smashed Potatoes
These smashed potatoes are everything you love about French fries—crispy, golden edges with buttery, fluffy centers—all baked in the oven and easier than you’d think. They’ve become a family favorite around here, and once you try them, you’ll see why. Perfect as a side dish or even on their own with a little dip on the side!
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Servings: 12
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!