Smashed Potatoes
Create the ultimate Smashed Potatoes, featuring irresistibly crisp, golden edges and wonderfully fluffy, creamy centers. This recipe's secret lies in a double-drying method that guarantees a perfectly crunchy texture every single time.
Equipment
- Large Pot
- Colander
- Baking Sheet
- Potato masher or large fork
Ingredients
Potatoes – choose:
- 700 g small potatoes (12 - 14) (about 1.4 lb)
- 1 kg medium potatoes (6 - 8) (about 2 - 2.4 lb)
Cooking:
- 1 tbsp salt for boiling
- 30 g unsalted butter, melted (about 2 tbsp)
- 1 tbsp olive oil
- 3/4 tsp salt for sprinkling
- 1/4 tsp black pepper
- Finely chopped parsley optional garnish
Instructions
- Bring a pot of water to a boil, add 1 tbsp salt, then cook the potatoes until tender, about 20 to 25 minutes for small potatoes or about 30 minutes for medium ones. A fork should slide in with almost no resistance, and split skins are fine.
- Heat the oven to 200 °C/390 °F (180 °C fan). Starting with a fully hot oven helps the potatoes roast instead of slowly drying out.
- Drain the potatoes in a colander and leave them there for about 5 minutes. This first steam-dry lets excess moisture escape, which sets up better crisping later.
- Transfer the potatoes to a tray and press each one with a large fork or potato masher until flattened but still in one piece. Go thinner for crisper edges or leave them a bit thicker for fluffier centers, and keep those rough edges because they brown best.
- Let the smashed potatoes sit on the tray for about 5 minutes before seasoning. This second steam-dry helps the surface lose even more moisture so the edges can turn deeply crisp.
- Drizzle over the melted butter and olive oil, then sprinkle with 3/4 tsp salt and 1/4 tsp black pepper. Try to coat the tops and craggy edges well, since those little ridges become the crunchiest parts.
- Bake for 45 minutes if using small potatoes or 55 minutes if using medium potatoes, and do not flip them. They’re ready when the bottoms and edges are deep golden and the tops look dry and craggy.
- Serve hot and finish with parsley if desired. The texture is best straight from the oven while the edges are crisp and the centers stay creamy.
Notes
Crisping Tip: For maximum crispiness, do not skip the two drying steps. Allow the potatoes to steam-dry in the colander after boiling and again on the baking sheet after smashing. This removes moisture and helps them roast instead of steam.
Pan Selection: Use a bare, well-oiled baking sheet instead of parchment paper. Direct contact with the hot metal creates a superior crispy crust on the bottom of the potatoes.
Don't Flip: Avoid flipping the potatoes during baking. This allows the tops to get craggy and crisp in the oven's heat while the bottoms brown perfectly on the pan.
Make-Ahead: To save time, you can boil the potatoes up to 2 days ahead. Let them cool, then refrigerate. When ready, proceed with smashing and roasting as directed.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.