Crispy Smashed Potatoes Recipe (Ultra Crunchy Every Time)

Honestly? I didn’t think a potato could surprise me.

I’ve roasted them, mashed them, boiled them, baked them whole. I thought I’d seen everything a potato could do. Then I tried smashed potatoes for the first time — and something clicked.

The tray came out of the oven and I just stood there. Every edge was golden. When I lifted one with a spatula, I actually heard it crackle. The outside was like a chip. The inside was soft and fluffy. How had I never made these before?

This is not just another potato recipe. This is the potato recipe. And I’m going to walk you through the whole thing.

So What Makes These So Different?

Here’s the thing — the ingredients list is boring. Potatoes, butter, oil, salt, pepper. That’s pretty much it.

The magic is entirely in how you cook them.

You boil the potatoes until they’re fully soft. Not just cooked through — actually tender all the way. Then you put them on a tray and physically smash them flat with whatever you’ve got lying around.

Those rough, flattened discs go into a hot oven. And here’s what happens next: all those jagged edges and uneven peaks turn golden and crunchy. The inside? Still fluffy. The result is something you genuinely can’t stop eating.

Think of it like this — it’s what would happen if a french fry and a roasted potato had a baby. Except crispier than both.

I’ve made these for weeknight dinners when I couldn’t be bothered. I’ve made them for Christmas. I’ve put them out as a party snack. Every single time, people ask me: “How did you make the potatoes?”

That question never gets old.

Which Potatoes Should You Use?

Good news: you’re not locked in to one variety. But the size of potato you pick changes the final result.

Here’s how I think about it:

• Small potatoes (700g / 1.4 lb, about 12–14): My personal pick. Golf-ball size or smaller. They crisp up faster because there’s more surface relative to the fluffy inside. When you smash them, almost every bite is pure crust. Perfect for finger food, too.
• Medium potatoes (1–1.2kg / 2–2.4 lb, about 6–8): A bigger, more generous result. Same crispy outside — just more fluffy potato in the middle. If you’re serving these as a proper side dish, these are a solid choice.

As for variety? Honestly, use what you have.

Waxy potatoes hold together really well after boiling. High-starch ones like Russets give you a fluffier centre. Baby potatoes — yellow, red, or purple — all work. The technique handles the rest.

Ingredients You’ll Need

Short list. You’ve probably got most of this already.

Ingredient	Quantity	Notes
Small potatoes	700g / 1.4 lb (12–14 pieces)	Golf-ball size or smaller. More crunch per bite.
Medium potatoes (alternative)	1–1.2kg / 2–2.4 lb (6–8 pieces)	Pick these if you want a fluffier, thicker middle.
Salt — for boiling	1 tbsp	Goes straight into the boiling water. Seasons the potato all the way through.
Unsalted butter, melted	30g / 2 tbsp	Unsalted is best — gives you full control over how salty the final dish turns out.
Olive oil	1 tbsp	Works with the butter to prevent burning and get that deep golden colour.
Salt — for sprinkling	3/4 tsp	Scattered over the potatoes just before they go in the oven.
Black pepper	1/4 tsp	Freshly ground if you have it. Makes a difference.
Fresh parsley, chopped	To taste	Totally optional — but a handful scattered on top adds a nice pop of colour.

SEGMENT 2 — The Two Secrets to Ultra Crispy Perfection

Before we get into the step-by-step, let me share the two things I learned the hard way.

These aren’t fancy techniques. They’re tiny shifts that make a massive difference to how crispy your potatoes actually come out.

Secret #1 — Steam Dry Your Potatoes. Twice.

Moisture kills crispiness. Full stop.

When you pull potatoes out of boiling water, the surface is saturated. If you rush straight to smashing and baking, all that leftover moisture turns into steam inside the oven. And steam? It makes things soft. Not what we want.

The fix is so simple it almost feels like cheating. After draining, leave the potatoes sitting in the colander for five minutes. Don’t cover them. Just let that surface moisture evaporate on its own.

Then — and this is the part people skip — after you’ve smashed them onto the tray, let them sit for another five minutes before you add any fat. A second round of drying. Both windows matter. Don’t skip either one.

Secret #2 — Use Butter AND Olive Oil. Not Just One.

Butter gives these potatoes their flavour. That deep, rich, golden taste? That’s the butter.

But here’s the problem: butter burns. At the high oven temperature you need for proper crispiness, butter alone will scorch before the potatoes have time to properly brown.

That’s where the olive oil comes in. It raises the overall smoke point of the fat on the tray. The butter stays flavourful; the oil keeps things stable.

Use both. Drizzle the melted butter first, then add the olive oil on top. Make sure every ridge and edge gets coated.

Step-by-Step: How to Make Ultra Crispy Smashed Potatoes

Step 1 — Boil the Potatoes

Fill a large pot with water and get it to a proper rolling boil. Then add 1 tablespoon of salt — straight into the water, not onto the potatoes later. This is how the seasoning gets inside the potato, not just on the surface.

Drop in your potatoes. Small ones take around 20 to 25 minutes. Medium ones need closer to 30 minutes. You’re looking for a knife to slide in with zero resistance. Don’t rush this stage.

If the skin splits a bit? That’s fine. It actually helps with crispiness down the line.

No stovetop? You can also steam or microwave the potatoes to the same level of tenderness. Either works.

Step 2 — Preheat the Oven

Set the oven to 200°C / 390°F (180°C on fan-forced). Give it proper time to reach full temperature before the potatoes go in. A half-heated oven means soft potatoes, not crispy ones.

Step 3 — First Steam Dry

Drain your potatoes into a colander. Then just… leave them. Five minutes, uncovered, in open air. The steam escapes on its own. Don’t put a lid over them — that traps the very moisture you’re trying to get rid of.

Step 4 — Smash!

Place the drained potatoes on a large baking tray. Spread them out — don’t let them touch.

Use a potato masher, a large fork, or even the flat bottom of a glass or mug. Press down firmly on each potato until it flattens out.

And here’s the part that feels wrong but is actually right: don’t try to make them look tidy. The messier the surface, the more crunchy edges you create. Thin smash = maximum crunch. Thicker smash = more fluffy interior. Honestly? Both are great.

Step 5 — Second Steam Dry

Once they’re all smashed out on the tray, walk away for five minutes. Seriously. This second drying round makes a real, noticeable difference to the final crunch. Use the time to wash up, chop your parsley, or just make a cup of tea.

Step 6 — Season and Drizzle

Drizzle the melted butter over all the smashed potatoes first. Then add the olive oil. Then scatter over 3/4 tsp of salt and 1/4 tsp of black pepper. Make sure every potato gets a good coating of fat and seasoning.

Pro tip: Love garlic? A little minced garlic or some dried herbs scattered on at this point works well. Just be warned — they can catch in the high heat and leave small dark bits on the surface. The potatoes taste great on their own though, so extra seasoning is genuinely optional.

Step 7 — Bake Until Deep Golden

Into the oven they go. Small potatoes need 45 minutes. Medium ones need 55 minutes. Don’t flip them at any point. The underside crisps from the hot tray; the top crisps from the oven heat. Both surfaces sort themselves out without any help from you.

You want a deep, proper golden-brown colour across the whole surface — not just lightly tan. If your oven tends to run cool, add another 5 to 10 minutes. Don’t pull them out too early.

Step 8 — Serve Straight Away

Out of the oven and straight to the table. That’s the rule.

Scatter some finely chopped fresh parsley over the top if you want a bit of colour and freshness. Then serve immediately. These potatoes are at their absolute best the moment they come out. Every minute they sit, they lose a little crunch.

Quick-Reference Tips Table

Here’s everything at a glance:

The Tip	Why It Actually Matters
Steam-dry your potatoes. Twice.	After boiling, rest them in the colander for 5 minutes. Then after smashing, rest them again. Each time, surface moisture escapes — and that means more crunch.
Butter + oil. Not just one.	Butter brings the flavour. Oil brings the even browning without burning. Together, they do the job neither could do alone.
Make a mess when you smash.	The rough, uneven surface you create is the whole point. Every jagged edge turns crispy. Neat flat discs = less crunch.
Don’t flip during baking.	The bottom crisps from the hot tray. The top crisps from the oven heat. Flipping risks tearing the potatoes apart.
Leave space on the tray.	Potatoes touching each other trap steam. Steam is the enemy. Give each one room to breathe.
Smaller potatoes = crispier result.	Less fluffy interior, more crispy shell. Great for snacking or serving as finger food at gatherings.

SEGMENT 3 — Serving Ideas, Variations & FAQs

What Goes Well With These?

One of my favourite things about this recipe is how well it fits almost any meal. You’re not locked into one serving situation.

As a side dish: These go with just about any main. Juicy pan-seared chicken thighs. Grilled pork chops with a squeeze of lemon. Roasted salmon. A thick steak with a creamy sauce. The crunch of the potato plays really well against anything soft and saucy.

As a snack or starter: Made with small potatoes, these are natural finger food. Put them on a platter with a bowl of sour cream and chive dip or a tangy yoghurt sauce. They won’t last long — I promise you that.

For a big gathering or holiday spread: Here’s a trick I use all the time. Boil the potatoes the day before. Keep them in the fridge. Then on the day, just smash and bake. Takes the pressure off completely when you’ve got a lot of other things going on in the kitchen.

Variations Worth Trying

The base recipe is already really good. But if you want to mix things up:

• Garlic butter: Stir a finely minced garlic clove into the melted butter before drizzling. The garlic caramelises in the oven and adds a sweet, nutty depth.
• Parmesan finish: In the last 10 minutes of baking, scatter a handful of finely grated Parmesan over the tops. It melts into a golden, savoury crust.
• Chilli and herb: A pinch of dried chilli flakes and some rosemary or thyme sprinkled on before baking gives a warming, aromatic version.
• Full crispy on both sides: Flip the potatoes at the 30-minute mark and give the other side another 15 minutes. If you want maximum crunch all over, this is how.

Make-Ahead and Storage

Situation	What to Do
Make ahead	Boil up to 2 days early. Refrigerate covered. Smash and bake fresh when needed.
Storing leftovers	Airtight container in the fridge. Good for up to 3 days.
Reheating — oven	200°C / 390°F for 10–15 minutes. Spread on a tray. Gets crispy again.
Reheating — air fryer	190°C for 8–10 minutes. Even faster than the oven.
Reheating — microwave	Not recommended. Makes them soft and ruins the texture.

Frequently Asked Questions

Q1. Can I use any type of potato for this recipe?

Pretty much, yes. Waxy potatoes hold their shape well after boiling and are easy to work with. High-starch varieties give you a fluffier middle. Baby potatoes in any colour — yellow, red, purple — all crisp up really nicely because of their small size. The one thing to avoid is very large potatoes. They’re harder to manage, take much longer, and are difficult to smash evenly.

Q2. Do I really need to steam-dry them twice?

Yes — and it makes more of a difference than you’d expect. Moisture is literally what stops crispiness from happening. The first dry after boiling removes the obvious surface water. The second dry after smashing removes extra moisture that gets released when you flatten the potato. Both drying stages add up. Skip one and you’ll notice.

Q3. Why butter and olive oil? Can I just use one?

You can use one, but you’ll get a better result with both. Butter on its own tends to burn at the high temperature this recipe needs. Olive oil on its own gives you good crunch but less flavour depth. Together, the oil keeps things from scorching while the butter does all the flavour work. If you need a dairy-free version, olive oil alone still works really well — it’ll just taste a bit less rich.

Q4. Can I make these in an air fryer?

Absolutely. After smashing and seasoning the potatoes, cook them in a single layer at 190–200°C for about 20 to 25 minutes. Depending on how big your air fryer is, you might need to do two batches. The result is wonderfully crispy and takes roughly half the time of the oven method.

Q5. My potatoes aren’t getting crispy. What’s going wrong?

A few things to check:

• Did you dry them properly after boiling and after smashing? Leftover moisture is the most common cause of soft results.
• Was the oven fully preheated before the tray went in? A cold or under-heated oven steams potatoes rather than roasting them.
• Are the potatoes touching on the tray? They need space around them. Overcrowding creates steam and the potatoes end up soft.
• Did you use enough fat? Every surface needs to be coated. Don’t be stingy with the butter and oil.

Enjoy every crunchy, buttery, golden bite!

Made this recipe? Share how it went in the comments below.