CuisineFriedIndianMainsPakistaniQuick & EasyVeganVegan Curries

Ultra Crispy Smashed Potatoes

15 mins Cook
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Introducing your new favorite potato recipe – buttery, crispy SMASHED POTATOES! crazy crispy on the outdoor and fluffy at the inner, there’s a serious risk that best 1/2 of those will make it to the dinner desk….

Smashed Potatoes

Smashed Potatoes

let me introduce you to your new favored way with potatoes.





Best ever potato recipe!

If you are but to experience the thrill of crispy smashed potatoes, and my first experience was most effective 3 years ago whilst I used to be delivered to them using Claire from Sprinkles and Sprouts, a fellow Australian food blogger, these are going to trade your potato sport for all time.

these taste like buttery french fries, albeit their appearance is distinctive. “Rustic”, I declare loftily. They’re fluffy at the inner, and ultra crispy on both the bottom and at the floor. All the one’s ridges are the best! neglect squashing them neat and flat – the greater nubbly the surface, the higher the crunch!!!

Tips to make ultra crispy smashed potatoes

Ultra Crispy Smashed Potatoes are straightforward to make – boil, squish, drizzle, bake – however, there are two little recommendations I’ve determined alongside the manner:

permit the potatoes to steam dry a chunk after smashing them. This guarantees the most effective crispiness!

Use butter and a hint of oil. due to the fact butter = flavor, oil ensures extra even and higher browning and crispiness. Can’t use just butter as it burns inside the oven at excessive temperatures.

also, you can experience free to feature flavorings like garlic and dried herbs, but they do burn a bit so you’ll get little black bits on the floor. In all honesty, these are so tasty as they may be, they don’t need something extra! (In my private, potato opinion)

How to serve Ultra Crispy Smashed Potatoes

I would be glad just munching on these as a snack. And if I had a bigger oven or multiple ovens, I might make loads of those and serve them as a snack at gatherings. due to the fact in this case, you make these with small potatoes as I have done, they’re the ideal finger food snacking size.

but I generally serve those at the facet of mains. it’s going to go together with pretty much an awful lot of any Western dish, from red meat chops to fish, bird to steak. strive it at the facet of this Steak with Creamy Peppercorn Sauce, these Lemon Garlic Marinated pork Chops, those Crispy Garlic hen Thighs or this sun Dried Tomato stuffed bird Breast.

but you propose to serve those Crispy Smashed Potatoes, it has your call written all over it. Do it, do it, do it!

Ultra Crispy Smashed Potatoes

Ultra Crispy Smashed Potatoes

Introducing your new favorite potato recipe – buttery, crispy SMASHED POTATOES! crazy crispy on the outdoor and fluffy at the inner, there’s a serious risk that best 1/2 of those will make it to the dinner desk….
prep time
10 mins
cooking time
15 mins
total time
25 mins




  • 700g / 1.4 lb small potatoes (12 - 14) (Note 1)

  • 1 - 1.2kg / 2 - 2.4lb medium potatoes (6 - 8)


  • 1 tbsp salt (for boiling)

  • 30g / 2 tbsp unsalted butter , melted

  • 1 tbsp olive oil

  • 3/4 tsp salt (for sprinkling)

  • 1/4 tsp black pepper

  • Finely chopped parsley , optional garnish


cook potatoes: deliver a pot of water to a boil, add 1 tbsp salt. cook potatoes until smooth - small ones must take around 20 to twenty-five mins, and medium ones would possibly take 30 minutes. it's adequate if the pores and skin split. rather, steam or microwave them.
Preheat oven to 2 hundred°C/390°F (180°C fan).
Steam dry: Drain the potatoes and let them dry inside the colander for 5 mins or so.
destroy! place on the tray then use a huge fork or potato masher to squish them, maintaining them in one piece. thin = crisper. Thicker = fluffier insides. (both are precise!) greater nubbly floor = higher crunch!
Steam dry once more: leave on the tray to steam dry for 5 minutes or so - makes them crispier!
Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
Bake: Bake for forty-five mins (small potatoes) to 55 mins (medium) or till deep golden and crispy. Do now not turn!
Serve hot, sprinkled with parsley if desired.


I have used an expansion of potatoes over time and this works remarkably with every kind, which includes baby potatoes. high starch potatoes will yield a fluffier inside, while waxy potatoes are a piece much less fluffy but are a type of creamy. you will love both! you can make these with smaller or medium potatoes. Small ones - the length of a golfing ball or smaller - will come out crisper (like finger food, you may choose them up), whereas larger ones have the identical crispiness at the surface however you get greater fluffy potato on the internal due to the fact they do not get squished as thinly. I like both methods! Flavourings: if you upload garlic or dried herbs into the butter, it tends to burn so that you come to with black bits and that they can be bitter. if you're certainly eager for garlic flavor, use the aspect of your knife to smash 2 cloves so they burst open. area in a small saucepan with butter and melt, then depart to infuse with garlic flavor. Discard cloves and proceed with the recipe. For herbs, upload a beneficent amount (dried or sparkling) into the pot of boiling water so the potatoes get infused with herb flavor. Discard herbs and continue with the recipe. nutrition according to potato, assuming 12 potatoes.
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