How do I get smashed potatoes crispy on the outside and soft on the inside?

To achieve crispy smashed potatoes, boil the potatoes until tender, then drain and let them steam dry for a few minutes. Gently smash them so they are flattened but still in one piece. Brush with a mix of oil and melted butter to prevent burning while promoting browning. Roast in a hot oven (around 425°F/220°C) until golden and crisp, usually 20-25 minutes. The combination of steam drying and high heat roasting is key for a crispy exterior with soft, fluffy inside.

What type and size of potatoes are best for making smashed potatoes?

Small to medium-sized potatoes work best, such as baby Yukon Gold or red potatoes. They provide the ideal size for smashing and roasting. High-starch potatoes like Russets create fluffier interiors, while waxy potatoes hold their shape more and are creamier. Baby potatoes yield crispier, bite-sized pieces perfect for snacks, whereas medium potatoes offer more fluffy texture with a crispy surface.

Can I add garlic or herbs to smashed potatoes without them burning?

Yes, but fresh garlic and dried herbs can burn in the oven. To avoid this, gently crush garlic cloves and infuse their flavor into melted butter, then remove the cloves before brushing the potatoes. For herbs, adding fresh sprigs or dried herbs to the boiling water allows flavor infusion without direct oven exposure. Alternatively, add chopped fresh herbs like parsley or chives after roasting for a brighter taste.

Is it possible to prepare smashed potatoes ahead of time and still keep them crispy?

Yes, you can boil potatoes in advance and refrigerate them. When ready to serve, smash and roast them in a hot oven until crispy. Reheating directly without roasting can result in soggy potatoes, so roasting prior to serving is important to restore their crispiness. This method makes busy-day meal prep easier without sacrificing texture or flavor.

What are some popular ways to serve crispy smashed potatoes?

Crispy smashed potatoes make a versatile side dish suitable for pairing with chicken, steak, pork chops, or fish. They also work well as finger food or appetizers. Garnishing with fresh parsley, grated Parmesan, or a sprinkle of flaky sea salt adds extra flavor. Serving with dipping sauces like garlic aioli or spicy ketchup can elevate their appeal for parties or casual meals.

Crispy Smashed Potatoes Recipe For Perfect Golden Texture

Name: Crispy Smashed Potatoes
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: – 700g to 1.2kg small to medium potatoes (12 14 small or 6 8 medium); – 1 tablespoon salt for boiling; – 30g unsalted butter, melted (about 2 tablespoons); – 1 tablespoon olive oil; – 3/4 teaspoon salt for sprinkling; – 1/4 teaspoon black pepper; – Finely chopped parsley for optional garnish

Ingredients

– 700g to 1.2kg small to medium potatoes (12 14 small or 6 8 medium)

– 1 tablespoon salt for boiling

– 30g unsalted butter, melted (about 2 tablespoons)

– 1 tablespoon olive oil

– 3/4 teaspoon salt for sprinkling

– 1/4 teaspoon black pepper

– Finely chopped parsley for optional garnish

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Instructions

1-First, boil a pot of water with 1 tablespoon of salt to get things started. This helps season the potatoes from the inside out. Cook the potatoes until they’re tender about 20 25 minutes for small ones or 30 minutes for medium until the skins might split a bit. You can also steam or microwave them as alternatives if you’re short on time.

2-Next, preheat your oven to 200°C (390°F) or 180°C with a fan for even heat. Drain the potatoes and let them dry in a colander for 5 minutes to remove excess moisture. Then, arrange them on a baking tray and gently smash each one with a fork or masher, keeping their shape intact; smash them thinner for extra crispiness or thicker for a fluffier inside.

3-After smashing, let the potatoes steam dry on the tray for another 5 minutes. This step is key to achieving that golden crunch. Now, drizzle the melted butter and olive oil over them, then sprinkle with 3/4 teaspoon salt and 1/4 teaspoon black pepper for seasoning.

4-Finally, bake for 45 minutes for small potatoes or 55 minutes for medium until they’re deep golden and crispy no need to flip them halfway. Serve them hot, optionally garnished with finely chopped parsley for a fresh touch. For more ideas on pairing sides, you might enjoy my garlic butter rice with kale recipe, which goes great with these potatoes.

Notes

🔥 Allow the smashed potatoes to steam dry before baking to boost crispiness.
🧈 Use both butter for flavor and olive oil to promote browning; butter alone can burn at high heat.
🌿 Avoid adding garlic or dried herbs directly before baking to prevent burning—infuse butter with garlic or add herbs in boiling water instead.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 220 kcal
Sugar: 1 g
Sodium: 400 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 25 mg