Smashed Crispy Potatoes

close up on the really crispy edges of a smashed potato

These Crispy Smashed Potatoes are golden, crunch, and completely irresistible. With a. few simple ingredients, you can whip up this easy side dish that pairs perfectly with pretty much every meal!

4.24 from 13 votes

Print Recipe Pin Recipe

Cook Time 55

Total Time 55

Course Side

Cuisine Modern Australian

Servings

Calories 607 kcal

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 salt
12 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 oil
2 tablespoons butter
¾ teaspoon flaked sea salt
¼ teaspoon cracked black pepper
2 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.

Tried this recipe?Let us know how it was!

Nutrition

Nutrition is per serving

For more great recipes follow me on PinterestFollow @sprinklessprout