Ultra Crispy Smashed Potatoes
Golden, crunchy on the outside and fluffy on the inside — these ultra crispy smashed potatoes are the easiest crowd-pleaser you'll ever make. Two simple secrets make all the difference!
Ingredients
Main Ingredients
- 700 g small potatoes golf-ball size or smaller, about 12–14 pieces
- 30 g unsalted butter melted
- 1 tbsp olive oil
Seasoning
- 1 tbsp salt for boiling water
- 3/4 tsp salt for sprinkling before baking
- 1/4 tsp black pepper freshly ground preferred
Optional Garnish
- fresh parsley finely chopped, to taste
Instructions
- Fill a large pot with water and bring to a rolling boil. Add 1 tablespoon of salt to the water. Add the potatoes and boil for 20–25 minutes (small) or 30 minutes (medium) until a knife slides in with zero resistance.
- Preheat your oven to 200°C / 390°F (180°C fan-forced). Make sure it reaches full temperature before the potatoes go in.
- Drain the potatoes into a colander. Leave them uncovered for 5 minutes to steam dry. Do not cover them — this lets surface moisture escape naturally.
- Transfer the potatoes to a large baking tray, spacing them apart so they don't touch. Using a potato masher, large fork, or flat-bottomed glass, press down firmly on each potato to flatten it. Don't worry about making them look neat — a rough, uneven surface creates more crispy edges.
- Leave the smashed potatoes on the tray for another 5 minutes to steam dry a second time. This second drying round is key to maximum crispiness.
- Drizzle the melted butter over all the potatoes, then drizzle the olive oil on top. Scatter over 3/4 tsp salt and 1/4 tsp black pepper. Make sure every potato is well coated.
- Bake in the preheated oven for 45 minutes (small potatoes) or 55 minutes (medium potatoes). Do not flip them at any point. Bake until deeply golden-brown all over. If your oven runs cool, add 5–10 extra minutes.
- Remove from the oven and scatter with freshly chopped parsley if using. Serve immediately for maximum crunch.
Notes
Potato size: Small potatoes give more crunch per bite. Medium potatoes give a fluffier centre. Both work great. Don't skip the double steam dry: Moisture is the enemy of crispiness. Both 5-minute drying windows matter — after boiling and after smashing. Butter + oil together: Butter adds flavour; olive oil prevents burning at high heat. For a dairy-free version, olive oil alone works well. Make ahead tip: Boil the potatoes up to 2 days in advance and refrigerate. Smash and bake fresh on the day. Reheating: Reheat in the oven at 200°C for 10–15 minutes or in an air fryer at 190°C for 8–10 minutes. Avoid the microwave — it makes them soft. Variations: Try garlic butter, Parmesan in the last 10 minutes, or a pinch of chilli flakes and rosemary for extra flavour.