These Crispy Smashed Potatoes are one of those side dishes that always disappears fast.
With their crunchy golden edges and fluffy buttery centers, they are the perfect potato. Plus they can be cooked in the oven or the air fryer!
These are the perfect mix of French fries, roast potatoes and buttery boiled potatoes. They have a wonderful mix of textures, they taste amazing and are so easy to make!
These are perfect for pairing with almost anything, from Roast chicken to Steak. We love them with Marry me Salmon or Honey Mustard Chicken. You can enjoy them with a dipping sauce as a fun finger food, or even add a fried egg and eat them for breakfast.
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Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Potatoes: Go for either baby potatoes or small potatoes. You'll find baby potatoes give you more crispy edges where as small potatoes you get more fluffy insides. Try to find potatoes that are roughly the size of a golf ball. The variety you pick will depend on the time of year. I have tried this with starchy potatoes and waxy potatoes. Starchy ones give you a very fluffy interior whereas the waxier potatoes aren't as fluffy but they are really soft and creamy inside.
Butter: I use salted butter as that is what I always have in the fridge but you can use unsalted butter as well. The butter adds flavor to the potatoes.
Olive oil: Just regular olive oil rather than extra virgin is fine. You're using it to help crisp the potatoes up rather than for flavor.
Thyme: Fresh thyme is best here as it gives more flavor and doesn't burn as easily in the oven. You can use rosemary instead or leave the herbs off completely.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Salt the potato boiling water well to make sure the potatoes have plenty of flavor.
- Try not to poke too many holes into your potatoes while they are cooking as this will mean they absorb water and will take longer to crisp in the oven. Test them after 20 minutes and cook for longer if needed.
- You can add flavourings, like herbs and spices, to the potato cooking water to add extra flavor without the worry of them burning in the oven. (More on this in adaptations section)
- Or use a flavored butter for extra flavor. (More on this in adaptations section)
- If the skins split while you are boiling the potatoes, don't worry, they will still work perfectly well.
- Once the potatoes are cooked, drain them completely and then let them steam dry in the colander for 5 minutes. This ensures they are completely dry. This is the first key to really crispy potatoes!
- Put the potatoes onto the lined baking sheet before you squash them, there is less chance of them falling apart this way.
- When smashing the potatoes you can use a fork, or the bottom of a heavy cup or glass. You want them squashed but still in one piece rather than completely annihilated. "Crispy Smashed Potatoes" is probably not the best name for these, I should probably have called them"Crispy Squashed Potatoes" 😉.
- Once the potatoes have been squashed, let them sit for 5 minutes while you melt the butter. This gives them a further chance to steam dry. This is the second key to really crispy potatoes!
Why Is This Recipe Special?
I developed this recipe before the kids were born as I love the buttery fluffiness of buttery boiled potatoes but sometimes you do want the extra crunch! This recipe has been on the blog since 2015 and I was making them for at least 10 years before that! So it is a recipe that has stood the test of time and is definitely a family favorite. Nagi over at Recipe Tin Eats, has always raved about them, you can check out her comments at the bottom of the page. She also wrote about them in her monthly feature in SuperFood Ideas Magazine.
- They are crispy, fluffy and buttery at the same time so a perfect mix of potato dishes.
- They literally go with anything. You can have them for breakfast, lunch or dinner.
- You can change up the flavors to suit the meal you are making.
- Potatoes are an affordable way to add food to your table.
Nagi @ Recipe Tin Eats Says
Holy cr4p. Firstly - YUM! There is now no point in ME posting smashed potatoes, I'll just direct readers to your recipe when I use this on the side of a recipe I plan to share soon!
I made these for the latest Super Food Ideas feature I did!! I'm going to include a reference to you in the text, hopefully it makes the cut 🙂
Recipe Adaptations
These are just suggestions and things that have worked in my test kitchen for my family, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- If you keep your bacon grease, use this in place of the butter and oil. It gives the potatoes a wonderful flavor.
- Or add some bacon to the tray when you add the potatoes to the oven. You get wonderfully flavored potatoes and can crumbled the cooked bacon over the potatoes at the end.
- Using flavored butters is a great way to change up the flavor of the potatoes. I've had great success with store bought truffle butter, and my homemade horseradish butter and maître d'hôtel butter.
- I also tried honey butter with a sprinkle of red pepper flakes and while the kids didn't enjoy it, I thought they were so different and delicious.
- If you want extra herb flavor you can add fresh or dried herbs to the potato cooking water. Be generous. I use around 4 long sprigs of rosemary for 12-15 baby potatoes.
- If you love garlic, you can either add smashed cloves to the potato cooking water. Or infuse your butter with garlic. I find that garlic directly on the potatoes in the oven burns.
- Spices like cumin, smoked paprika and spice blends like Peri Peri Seasoning and Spanish Seasoning add lovely flavor but they can burn in the oven. The best way to impart this flavor is to generously add it to the water when you cook the potatoes. They will soak up the flavors as they cook.
- Once cooked, right before you serve them serve them, sprinkle with them with some parmesan and finely chopped parsley.
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FAQ's
These are some of the questions our testers have asked. If you have any other questions, please drop me a comment below, are I'll get back to you as soon as I can.
You sure can, in fact they are even better if you do as they are truely dry this way. I often cook them in the morning ready for the evening but I have cooked them the day before.
Yes! The baby potatoes that come in a microwave bag are perfect for this! Just follow the instructions on the bag, but be sure to leave the potatoes to steam dry (as per the recipe card) so that they crisp up perfectly.
Yes. If you boil and smash these in advance you will relate all the steam and the potatoes get really crispy in the oven. They are more crisp and less fluffy, but still delicious!
You sure can! I have full instructions in the recipe card for cooking them in an air fryer (or toaster oven).
Yes, I have found the oven or air fryer is the best way to do this. The microwave gets rid of the crispy edges! Heat the air fryer/oven to 390ºF/200ºC and pop them in for 5-6 minutes. Keep an eye on them as you don't want them to burn.
Yes. Although I do think they aren't quite as crispy when reheated.
To freeze, lay the smashed potatoes onto a line tray and freeze. Once frozen solid transfer to a freezer safe container and freeze for up to 3 months. Remove the number you want and lay them on a lined baking tray to defrost. Then reheat as above.
Serving Suggestions
If you're wondering what to serve with this recipe, I've pulled together some of my (and my kids) favorite ideas so you can mix and match sides and drinks to make a complete meal.
What to eat with Crispy Smashed Potatoes
Just about anything! These really are one of the most versatile potato recipes. You can have them anywhere where you would usually have French fries, so next to a Mushroom Double Swiss Burger, Buffalo Chicken Breasts or Garlic Butter Chicken. They are also perfect next to something saucy like Chicken and Gravy or British Sausage Casserole. Or add them to something a bit fancy like my Shrimp Stuffed Salmon.
They are great as a snack food! Try a bowl of these instead of chips when you are watching a movie! You can also serve them for breakfast with a fried or poached egg!
What to drink with Crispy Smashed Potatoes
This really depends on what you are serving them with! They are versatile so will go with most wines and beers.
Personally if I am looking for a white wine then I go for a Vermentino or a Vadhelo but that is because they are two of my favorite white wines, they do work really well with the buttery potatoes But these buttery crispy delicious bites would be great with a Chardonnay as well.
If we are serving these something with ketchup like a burger then I usually go for red (although I do prefer white) and I will go for a Sangiovese.
If we are adding garlic butter or maybe dipping them into mayo as a snack then a crisp Sauvignon Blanc is perfect.
My hubby will generally pick a beer to go with crispy potatoes likes these, something crisp and refreshing like a Peroni Nastro, they do a non-alcoholic version that he enjoys.
But the beauty of these is they go with anything so enjoy your favorite tipple!
More Recipes to Try
If you enjoyed this dish, here are a few more potato recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
Before I share the recipe, let's take a few more minutes to gaze at the nubbly, crispy potatoes.
Enjoy x
If you try these Crispy Smashed Potatoes, please leave a 🌟rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that this recipe is trustworthy. And in a world where AI is becoming so common, it is nice to still have real human interactions.
Any questions about the recipe? Use the comment section below and I'll get back to you as soon as I can.
Get the Recipe
Smashed Crispy Potatoes
Ingredients
- 12 baby potatoes leave whole (Note 1)
- 1 tablespoon salt (Note 2)
- 2 tablespoons butter melted
- 2 tablespoons olive oil
- ¾ teaspoon flaked sea salt
- ¼ teaspoon cracked black pepper
- 2 teaspoons fresh thyme leaves optional (Note 3)
Instructions
- Bring a large pan of water to the boil, add the salt and whole potatoes. Cook for 20 minutes until just cooked. (Note 4)1 tablespoon salt12 baby potatoes
- Drain well. Then leave the potatoes in the colander or dry pan to steam dry for 5 minutes.
To cook in the oven
- Preheat oven to 200ºC/390ºF.
- Line a large baking sheet with parchment paper and spread the potatoes out.
- Use a fork, spoon or the bottom of a heavy glass to squash the potatoes almost flat. Let the potatoes sit for a further 5 minutes to release any internal steam. (Note 5)
- Pour over the olive oil and melted butter, then sprinkle with salt, pepper and fresh thyme leaves (if using).2 tablespoons olive oil2 tablespoons butter¾ teaspoon flaked sea salt¼ teaspoon cracked black pepper2 teaspoons fresh thyme leaves
- Cook for 35-40 minutes until crispy and golden.
To cook in an air fryer
- Preheat your air fryer to 205ºC/400°F.
- Place the cooked potatoes on a cutting board and use a fork, spoon or the bottom of a heavy glass to squash the potatoes almost flat. Let the potatoes sit for a further 5 minutes to release any internal steam. (Note 5)
- Pour over the olive oil and melted butter, then sprinkle with salt, pepper and fresh thyme leaves (if using).
- Carefully transfer the potatoes to the basket of your air fryer. I find a flipper spatula (also called a turner spatula) the best tool for this.
- Bake for 20 minutes until golden and crispy.
Notes
- Go for either baby potatoes or small potatoes. You'll find baby potatoes give you more crispy edges where as small potatoes you get more fluffy insides. Try to find potatoes that are roughly the size of a golf ball or maybe a little bigger. The variety you pick will depend on the time of year. I have tried this with starchy potatoes and waxy potatoes. Starchy ones give you a very fluffy interior whereas the waxier potatoes aren't as fluffy but they are really soft and creamy inside.
- Don't be alarmed by adding this much salt. It really enhances the final dish without making it salty. Most of it is poured away when you drain the potatoes.
- When you add fresh herbs to the potatoes they do go a little crispy in the oven, but the flavor is wonderful. If you fresher you can add a generous amount of the herbs to the cooking water to flavor the potatoes this way. (I write more about this in the bulk of the post.)
- If the potatoes split when boiling don't worry. But try not to poke too many holes into your potatoes when testing them as this will mean they absorb water and will take longer to crisp later.
- You want them squashed but still in one piece rather than completely annihilated. Don't worry if they spit unevenly, this is what gives you all the crispy bits.
Nutrition
Nutrition is per serving
Byron Welch says
Just keep doing what your doing Clair it sounds being even more scrumptious Byron
Claire | Sprinkles and Sprouts says
Thank you Byron
Bonnie says
Wonderful recipe. I never been here before. I was following a recipe from another blog, she referred over here for your smashed potatoes. I was making a pork chop dish that was delish. But, I always served it with mash potatoes. In the recipe, she gave a link to your site here for the smashed potatoes. I made them with her pork chops. Anyway, love the recipe. I will look over your site and see what I can get myself in to. Thank you
Claire | Sprinkles and Sprouts says
Thank you so much for commenting Bonnie.
I am so happy that you enjoyed the smashed potatoes. They are pretty much on weekly rotation in our house. Sometimes with thyme...sometimes with rosemary and sometimes just with salt and pepper!
I hope you find lots of other recipe you want to try 😀
For other potato recipes try my Cheesy Garlic Butter Potatoes, they are my kids favourites!
WENDY says
Hi there I was wondering if this recipe can be prepared ahead like your other prepare ahead potatoes? Looking for a potato recipe for Christmas & would love to have as much done as possible beforehand so I get to spend more time with my family 🙂 LOVE your recipes!!
Claire | Sprinkles and Sprouts says
Hi Wendy, thank you so much 🙂
Yes these can be prepared in advance. Two ways I do this.
Boil the potatoes as per the instructions, allow to cool and then keep in the fridge until you want to cook them. Then when you want them, continue as per the recipe, by crushing them and roasting them.
Or
Cook them completely as per the recipe and store them in the fridge. Then when you want them re-heat them in a hot oven with a drizzle of oil or melted butter.
Hope that helps 🙂
WENDY says
Perfect! Thank you so much for taking the time to reply I really appreciate it
ASV says
Is there any chance you can freeze these?
Thanks heaps
ASV
Claire | Sprinkles and Sprouts says
Hi,
I haven't tried freezing them, but I think they might be okay.
I would freeze them on a tray and once they are solid transfer them to a container. That should help them to keep their shape (and the crispy edges)
Then I would defrost on a baking sheet and re-heat in a hot oven.
They may not be quite as crispy but they will still be tasty 😀
Hope that helps.
Nagi@RecipeTinEats says
I made these for the latest Super Food Ideas feature I did!! I'm going to include a reference to you in the text, hopefully it makes the cut 🙂
Claire | Sprinkles and Sprouts says
Oh wow!!! Thank you 😀 <3
Fayth says
Thanks for the recipe! I made these today but they weren't as crisp as I expected. Still very good though. I'm pretty sure I converted the oven temp right so I may just leave them in a bit longer next time. Either way, they're definitely delicious!
Claire | Sprinkles and Sprouts says
Glad you enjoyed them Fayth.
Few thoughts about the crispiness make sure you drain them really well. (I will update the recipe to state this)
If the potatoes are still a little wet then they will start to steam in the oven rather than crisp.
Also try not to use a fork or knife to test the potatoes too much. Holes in the skin can mean the potatoes absorb water and don't crisp as easily.
I would suggest using an oven temperature of 430F with the really dry potatoes and see if that works.
Thank you for coming back to comment, I hope you try them again. 🙂
Fayth says
Ahah, you know, I didn't even think about them getting steamed in the oven. That is probably exactly what happened, as I was a bit impatient and didn't take the time to get them very dry. I'll know for next time, thanks!
Claire | Sprinkles and Sprouts says
I get impatient for potatoes too, perfectly understandable 😀
Malika1434 says
Great recipe
Claire | Sprinkles and Sprouts says
Thank you Malika
deby says
Like I have said many times before. I have never met a potato I didn't like. And yours are right up there. Deby cookinginthejungle.com
Claire | Sprinkles and Sprouts says
Hehe, thank you Deby
madsad says
looks delicious
Claire | Sprinkles and Sprouts says
Thank you 🙂
Nagi@RecipeTinEats says
Holy cr4p. Firstly - YUM! There is now no point in ME posting smashed potatoes, I'll just direct readers to your recipe when I use this on the side of a recipe I plan to share soon!
Secondly, your photos are smashing! That tip about treating artificial as though it was a window really seems to have clicked for you!! I really love that close up shot. It REALLY captures the crispiness and also the soft moist inside!!
Pinning!
Claire | Sprinkles and Sprouts says
Thank you 🙂 Can't wait to see what you post, I love these so much so any I can cook to go with them will be an instant favourite!
Smashing photos...pun intended??? 😉
But seriously yes, thank you so much for your lighting tips. They have been so much help. I feel like my photos are finally looking like I expect them to! x