Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    Crispy Smashed Potatoes Recipe

    Published December 23, 2022. This post may contain affiliate links. Please read my disclosure policy.

    These Smashed potatoes are extra crispy and delicious, fried to perfection in butter for the ultimate potato side dish. This is hands down the crispiest and most flavorful smashed potatoes recipe on the internet.

    I love the variety of potato side dishes, but I can also get stuck in a rut by repeatedly making the same ones. If you’re the same way, try my Lyonnaise Potatoes or Hasselback Potatoes.

    smashed potatoes with parsley

    Smashed Potatoes

    Smashed potatoes are pre-cooked potatoes that are smashed and fried until crispy. The most common way to pre-cook the potatoes are by boiling them. However, you can also bake the potatoes as well.

    There are two ways to make this extra crispy, and I believe this recipe achieves the best way to do it. Many recipes call for baking the potatoes in the oven after they are pre-cooked and smashed. I believe that frying the potatoes in oil and butter helps to crisp these potatoes to the next level.

    Ingredients You’ll Need

    smashed potatoes ingredients
    1. Potatoes – Use small to medium-sized Yukon gold potatoes.
    2. Oil – I prefer olive oil, but any oil will work. To kick it up a notch, you could use lard.
    3. Butter – Always use unsalted butter in cooking and baking to control the salt content.

    How to Make Smashed Potatoes

    Add the potatoes directly to a large steamer basket.

    adding potatoes to a basket

    Add the basket of potatoes to a large pot of salted water and boil for 20 to 23 minutes. The water should be well seasoned and salty like the ocean.

    boiling potatoes

    Remove the potatoes to a strainer or basket for 5 to 7 minutes or until they cool down. You’ll know the potatoes are done when you pierce them with a fork, remove them from the water, and slide off the fork easily.

    boiled potatoes cooling

    Place one of the slightly cooled potatoes on a cutting board and place a small frying pan over top. Gently press down to smash the potato.

    smashed boiled potatoes

    Place the potatoes on a sheet tray lined with parchment paper. Repeat the process until all the potatoes are smashed.

    smashed potatoes on a sheet tray

    Next, add olive oil to a large frying pan, cast-iron skillet, or griddle over medium-high heat.

    adding oil to a flat top

    Once the oil is smoked lightly, place it on the smashed potatoes.

    searing smashed potatoes

    Immediately add the butter around the potatoes to help brown them and flavor them.

    adding butter to smashed potatoes searing

    Season the potatoes with salt and pepper.

    seasoning smashed potatoes

    After 3 to 4 minutes, flip the potatoes over and cook for 3 to 4 minutes. If your pan is not big enough, you must do this in batches.

    browned smashed potato

    Remove the potatoes and garnish them with melted unsalted butter and optional chopped fresh parsley.

    adding melted butter to seared mashed potatoes

    How to Bake Them Instead of Frying Them

    If you want to cut back on oil and butter, you will need to keep them spread out on the sheet tray lined with parchment paper. Drizzle each top with a small amount of olive oil and season them with salt and pepper. Bake them at 450° for 15 to 2 0 minutes or until crisp.

    Make-Ahead and Storage

    Make-Ahead: These are meant to be eaten within an hour of making them.

    How to Reheat: Place them in a pan or on a metal tray and bake in the oven at 350° for 8 to 10 minutes or until warmed and crispy. Likewise, you can microwave it until warm.

    How to Store: Cover and place in the refrigerator for up to 3 days. These do not freeze that well, so I advise against them.

    Chef Billy Parisi

    Chef Notes + Tips

    • If you have a lot of leftover potatoes, they are excellent for making hash browns by slicing them through and frying them.
    • Feel free to load up each smashed potato with sour cream, cheese, bacon, and green onions, just like a loaded baked potato. In addition, pico de gallo on top is good as well.
    • You can also finish the potatoes with fresh herbs.
    • If you do not have a steamer basket, carefully add the potatoes to a pot of boiling salted water.
    • You can use small red or russet potatoes as a substitute for this recipe.

    More Potato Recipes

    Let's Cook - Chef Billy Parisi

    Video

    Crispy Smashed Potatoes Recipe

    These Smashed potatoes are extra crispy and delicious by being fried to perfection in butter for the ultimate potato side dish.
    Servings: 8
    Prep Time: 5 minutes
    Cook Time: 40 minutes

    Ingredients 

    • 16 small to medium-sized Yukon potatoes
    • 4 tablespoons olive oil
    • 4 tablespoons unsalted butter + melted for garnish
    • sea salt and pepper to taste

    Instructions

    • Add the potatoes directly to a large steamer basket.
    • Add the basket of potatoes to a large pot of boiling salted water and boil for 20 to 23 minutes. The water should be well seasoned and salty like the ocean.
    • Remove the potatoes and keep in strainer or basket for 5 to 7 minutes or until they slightly cool down. You’ll know the potatoes are done when you pierce them with a fork, remove them from the water, and they slide of the fork with ease.
    • Place one of the slightly cooled potatoes on a cutting board and place a small frying pan over top. Gently press down to smash the potato.
    • Place the potatoes on a sheet tray lined with parchment paper. Repeat the process until all the potatoes are smashed.
    • Next, add the olive oil to a large frying pan, cast-iron skillet, or griddle over medium-high heat.
    • Once the oil smoked lightly, place on the smashed potatoes.
    • Immediately add the butter around the potatoes to help brown them up and flavor them. If your pan is not big enough, you will have to do this in batches so evenly distribute the oil and butter between the batches.

    Notes

    Make-Ahead: These are meant to be eaten within an hour of making them.
    How to Reheat: Place them in a pan or on a metal tray and bake in the oven at 350° for 8 to 10 minutes or until warmed and crispy. Likewise, you can microwave it until warm.
    How to Store: Cover and place in the refrigerator for up to 3 days. These do not freeze that well, so I advise against them.
    If you have a lot of leftover potatoes, they are excellent for making hash browns by slicing them through and frying them.
    Feel free to load up each smashed potato with sour cream, cheese, bacon, and green onions, just like a loaded baked potato. In addition, pico de gallo on top is good as well.
    You can also finish the potatoes with fresh herbs.
    If you do not have a steamer basket, carefully add the potatoes to a pot of boiling salted water.
    You can use small red or russet potatoes as a substitute for this recipe.

    Nutrition

    Calories: 374kcalCarbohydrates: 59gProtein: 7gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 15mgSodium: 21mgPotassium: 1433mgFiber: 7gSugar: 3gVitamin A: 182IUVitamin C: 67mgCalcium: 43mgIron: 3mg
    Course: Side Dish
    Cuisine: American, argentinian