Ultra-Crispy Smashed Potatoes

Name: Ultra-Crispy Smashed Potatoes
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Ingredients: 700 g (1⅜ lb) small potatoes, 12–14 potatoes; 1–1.2 kg (2–2⅜ lb) medium potatoes, 6–8 potatoes; 1 tbsp salt, for boiling; 30 g (2 tbsp) unsalted butter, melted; 1 tbsp olive oil; ¾ tsp salt, for sprinkling; ¼ tsp black pepper; parsley, finely chopped, optional garnish

Golden smashed potatoes with crisp, browned edges and flecks of parsley on a baking tray. — Golden, crispy smashed potatoes ready to serve.

Boiled potatoes are smashed, drizzled with butter and olive oil, then baked until golden and crisp on the outside with fluffy insides.

By Cookin' KitchenOctober 26, 2026

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Total: 1 hour 40 minutes
Makes: 12 potatoes

Prep: 10 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 40 minutes
Makes: 12 potatoes

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Recipe

Ultra-Crispy Smashed Potatoes

Boiled potatoes are smashed, drizzled with butter and olive oil, then baked until golden and crisp on the outside with fluffy insides.

Cookin' · https://cookin.club/recipes/ultra-crispy-smashed-potatoes

Prep: 10 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 40 minutes
Makes: 12 potatoes

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Ingredients

12 potatoes

For 12 potatoes

Potatoes (choose one option)

700 g (1⅜ lb) small potatoes, 12–14 potatoes
1–1.2 kg (2–2⅜ lb) medium potatoes, 6–8 potatoes

Cooking

Equipment

Pot
Colander
Oven
Baking tray
Large fork or potato masher
Small saucepan

Instructions

Step 1: Bring a pot of water to a boil and add 1 tablespoon of salt. Add the potatoes and cook until soft: small potatoes take around 20 to 25 minutes, and medium potatoes might take 30 minutes. It is fine if the skins split. Alternatively, steam or microwave the potatoes.
Step 2: Preheat the oven to 200°C/390°F (180°C fan).
Step 3: Drain the potatoes and let them dry in a colander for about 5 minutes.
Step 4: Place the potatoes on a tray. Use a large fork or potato masher to press each one, keeping it in one piece. Thinner potatoes will be crisper; thicker ones will have fluffier insides. A rough, uneven surface gives more crunch.
Step 5: Leave the potatoes on the tray to steam dry for about 5 minutes; this helps them crisp up.
Step 6: Drizzle the potatoes with melted butter, then olive oil. Sprinkle with salt and pepper.
Step 7: Bake for 45 minutes for small potatoes or 55 minutes for medium potatoes, until deep golden and crispy. Do not flip.
Step 8: Serve hot, sprinkled with parsley if desired.

Notes

Choose small potatoes for crisp, finger-food-sized portions, or medium potatoes for fluffier centers. High-starch potatoes turn out fluffier inside; waxy potatoes are less fluffy and more creamy.

Garlic or dried herbs mixed into the butter can burn and leave bitter black bits. For garlic flavor, gently smash 2 cloves, warm them with the butter in a small saucepan, let the butter take on the flavor, then discard the cloves. To infuse the potatoes with herbs, add fresh or dried herbs to the boiling water, then discard them.

Nutrition per potato

Calories: 85 kcal

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

These potatoes are boiled until soft, lightly smashed, and baked with melted butter and olive oil. Keep them in one piece as you press them: thinner potatoes bake up crisper, while thicker ones have fluffier centers.