If you’re a potato lover this is about to become your new favorite potato recipe: crispy, crunchy, smashed potatoes! Fluffy, creamy, and tender on the inside and shatteringly crunchy on the outside. Seriously SO GOOD.

I love potatoes like I love no other root vegetable. Potatoes are and will always be my favourite food from the underground world. I could live on potatoes alone. These potatoes in particular are delicious, golden crusty nuggets of smashed creamy potato goodness. They’re great on their own as a snack and also make an incredible side dish.

smashed potatoes | www.iamafoodblog.com

Smashed potatoes taste like fries, but if fries were rustic, lofi, chill vibes potatoes that aren’t concerned about fitting in. They all come out different because they all smash wonderfully uniquely. Just like fries, they’re crispy on the outside and fluffy and potatoey on the inside. Because they’re smashed, there is so much more potential surface area for crispy crunch.

Smashed potatoes are super easy and not at all complicated. They’re as simple as: boiling, tossing, smashing, and baking. That’s it. No peeling, no special equipment, just good, solid, tender flavorful potatoes.

boiled and salted potatoes | www.iamafoodblog.com

How to make crispy smashed potatoes

The key to crispy potatoes is cooking them before they go in the oven. Just like British style potato roasties the secret is double cooking. Boiling the potatoes makes sure the potatoes are tender and creamy before crisping up in the oven. Smashing them gives them extra surface area and craggily bits for crunch.

  1. Boil baby potatoes in salted water.
  2. Drain and let potatoes dry in a colander for about 5 minutes.
  3. Toss the potatoes in oil and season with salt.
  4. Place the potatoes on a baking sheet and smash with the bottom of a glass.
  5. Bake for 20-25 minutes at 450°F.
  6. Enjoy!

Our current favorite way of enjoying smashed potatoes is with scallion oil and chili crisp. Super flavorful, spicy, and absolutely addictive!

smashed potatoes | www.iamafoodblog.com

Crispy smashed potato ingredients

All you need for the BEST crispy smashed potatoes are:

  • baby potatoes – baby potatoes aka new potatoes are best! They’re extra creamy, sweet and tender. They sell them in little bags near the regular potatoes. It doesn’t matter which color you get :)
  • high heat neutral oil – since these guys roast in the oven at 450°F it’s best to use a high heat oil like canola, grapeseed, sunflower seed, or safflower.
  • sea salt – a good sprinkle of flaky salt adds a little bit of crunch and brings out the sweetness of the potato flavor
  • herbs of choice – fresh herbs absolutely elevate potatoes. Roughly chop them, then sprinkle over the potatoes after they come out of the oven. Try dill, cilantro, green onions, fennel tops, basil, rosemary, sage, parsley, oregano, chives, or thyme.

baked smashed potatoes | www.iamafoodblog.com

How to serve

Have them as a snack as is right out of the oven, as finger food or an appetizer, or serve them as a side with some of the following:

Oh, if you want to make smashed potatoes in the air fryer or on the stove top, I’ve got you:

Air fryer smashed potatoes

Put lightly oiled smashed potatoes in a preheated air fryer at 400°F for 15-20 minutes or until crisp and golden.

Stove top smashed potatoes

Smash the potatoes and then fry in oil in a cast iron skillet until crispy, flipping once, over medium heat.

smashed potatoes | www.iamafoodblog.com

Happy potato smashing!
xoxo steph

 

smashed potatoes recipe | www.iamafoodblog.com

Smashed Potatoes

The best smashed potatoes: fluffy, creamy, and tender on the inside and shatteringly crunchy on the outside.
Serves 4
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients

  • 1.5 lb potatoes baby/nugget potatoes preferred
  • 4 tbsp neutral oil divided

Instructions

  • Heat the oven to 450°F. Bring a large pot of water to a boil over high heat and salt generously. Add the baby potatoes and cook for 20 minutes, until soft.
    boiled potatoes | www.iamafoodblog.com
  • Drain in a colander and let dry completely, about 5 minutes. Drizzle the potatoes in oil and season with salt.
    boiled and salted potatoes | www.iamafoodblog.com
  • Arrange the potatoes on a baking sheet, lightly brushed with oil and use a potato masher or the bottom of a heavy glass to press down on the potatoes until smashed to your desired potato preference, 1/2 - 1/4 inch thick. Thicker potatoes mean fluffier insides, thinner potatoes mean crispier potatoes.
    smashed potatoes | www.iamafoodblog.com
  • Bake until golden and crispy, about 20-25 minutes.
    baked smashed potatoes | www.iamafoodblog.com
  • Transfer to a platter and top with scallion oil, chili oil, and cilantro, if using, and enjoy!
    smashed potatoes | www.iamafoodblog.com

Estimated Nutrition

Nutrition Facts
Smashed Potatoes
Amount Per Serving
Calories 238 Calories from Fat 124
% Daily Value*
Fat 13.8g21%
Saturated Fat 1.8g11%
Cholesterol 0.01mg0%
Sodium 10mg0%
Potassium 692mg20%
Carbohydrates 26.7g9%
Fiber 4.1g17%
Sugar 2g2%
Protein 2.9g6%
* Percent Daily Values are based on a 2000 calorie diet.

8 Comments

  1. Quanny says:

    I made these this morning with breakfast, and they were excellent.
    I used baby fingerling potatoes, and – being an avid garlic fanatic – I threw in an entire head of garlic cloves as well.
    My only regret? Add even more garlic! Nothing beats that crispy chewy taste of fried garlic with home fry potatoes. Also, salt generously!

  2. Micol says:

    This looks beautiful, and I adore potatoes and garlic, so I will try. Can these be made with bigger potatoes at all, or is little the way to go?

    Thanks

  3. Denise says:

    These are GREAT! Before these I would drizzle mine with olive oil (no frying), sprinkle with pepper and a little garlic powder and top with Parm cheese, bake at 425 until golden brown and crispy. YUM!

  4. jstew52 says:

    That rosemary looks suspiciously like thyme…

  5. Joan Clements says:

    Fantastic, the rosemary and garlic brought lamb to mind but not in a weird way. We ate it with left over Guinness and beef stew and a garden salad. I wouldn’t change a thing :)

  6. vg12th says:

    So what do I do with regular sized potatoes. Will they not turn out as good?

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