Smashed potatoes
Golden, crispy, and soaked in garlicky herb butter, these smashed potatoes bring all the crunch and flavour. Soft on the inside and crisped up on the outside, they are a guaranteed crowd-pleaser. Boil, smash, and bake. That is all it takes to turn simple potatoes into crispy bites you will want to snack on before they even hit the plate. Serve them with dinner, a dip, or enjoy them straight from the tray while they are hot and crispy.
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Ingredients
|
Floury potatoes (for exampleKing Edward, Maris Piper)
|
900 g |
|---|---|
|
Butter
|
150 g |
|
Garlic cloves
|
2 |
|
Fresh herbs (for example, basil, thyme, and parsley)
|
100 ml |
|
Flake salt
|
1 tsp |
Instructions
Quick option with microwaveable potatoes
If you are looking for a quick option to make smashed potatoes, prepare them in the microwave. Pierce them with a fork and cover them with a damp paper towel to prevent them from drying out. Set the microwave to the highest setting and cook the potatoes for 5–7 minutes. Once tender, let them sit for a minute before smashing and baking as usual.
The art of smashed potatoes
When making smashed potatoes, focus on getting a crispy outside and a soft inside. Boil the potatoes until they are tender, as this makes them easy to smash without breaking. Press lightly to create a rough surface that crisps up in the oven. Avoid over-smashing, as this can make them too flat, and a rougher surface allows the butter, garlic, and herbs to cling better.
FAQ: Questions about smashed potatoes
Making smashed potatoes is simple, but if you have any questions, we have answered some of the most common ones below.
Which potatoes are best for smashed potatoes?
Floury potatoes are ideal for smashed potatoes, as they have a higher starch content that lends a fluffy texture when cooked. Look for varieties like Maris Piper or King Edward, which are perfect for achieving a crispy exterior and a soft, tender interior once smashed. These types break apart easily under pressure, making them excellent for this recipe. Avoid waxy varieties as they hold their shape too well.
Can you make smashed potatoes ahead of time?
Yes, you can prepare smashed potatoes in advance. One option is to boil and smash them beforehand, then store them in the fridge for up to a day. When ready to serve, brush with butter, season, and bake until crispy. If you want to make the whole recipe in one go, let the finished potatoes cool completely before storing them in an airtight container in the fridge. To reheat, place them in a hot oven for a few minutes to restore their crispiness.
What to eat with smashed potatoes?
Smashed potatoes are delicious on their own with a dip like ranch, garlic mayo, or chipotle sauce. For a full meal, serve them with grilled chicken, steak, or fish, along with a fresh salad. They also work well as a side for burgers and sandwiches, offering a crispy alternative to French fries.
What is the difference between mashed and smashed potatoes?
Mashed potatoes are smooth and fluffy, made by mashing boiled potatoes with butter, milk, or cream until light and fluffy. Smashed potatoes, however, are only lightly pressed after boiling and then baked until crispy. This creates a golden crust while keeping the inside soft. Unlike mashed potatoes, which have a creamy consistency, smashed potatoes hold their shape and have a crisp, textured bite.
Nutritional values
Nutritional value, per
1766 Kcal
| Fibre | 19 gram fibers |
| Protein | 16.5 gram |
| Carbohydrates | 150.4 gram |
| Fat | 123 gram |
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Make buttery-crisp smashed potatoes
It is time to shake up your potato game! If mashed potatoes are too soft and boiled potatoes feel a little plain, smashed potatoes land right in the sweet spot. Crispy, golden and loaded with garlicky herb butter, they offer plenty of flavour with minimal effort. Once you try them, they will surely become a regular in your kitchen. Serve them with your favourite meal or load them with dips and toppings. But be warned – they are highly addictive!
Fluffy on the inside and ultra crispy on the outside
Smashed potatoes offer the best of both worlds. Soft and fluffy in the middle, crisp and golden on the outside. Boiling makes them tender, but the real magic happens in the oven, where the rough edges turn irresistibly crunchy. The mix of crispy bits and a light, soft centre is so good you might not want to share.
With garlic and herb butter
Melted butter seeps into every crevice of the potatoes, bringing out deep, savoury flavours. Garlic adds richness, while a selection of herbs keeps things fragrant and fresh. As the potatoes bake, the butter helps them crisp up while locking in all that delicious flavour.
A perfect side dish with endless possibilities
One of our favourite things about these smashed potatoes is that they fit most occasions – be it a summer barbecue filled with laughter or a chilly winter evening by the fire. They fit right in with grilled steak or pork chops and work just as well with roasted fish and crispy celeriac schnitzel. Are you having a casual get-together or enjoying a relaxed Sunday dinner? Serve them straight from the tray with mozzarella chicken or oven-baked chicken wings.
Experiment with your own variations
Our smashed potatoes recipe leaves lots of room for experimenting! Add a pinch of chilli flakes for a gentle heat that cuts through the richness of the butter, or sprinkle over smoked paprika for a warm, aromatic taste. For a fresh contrast, a dash of lemon zest brightens the flavour, while a drizzle of balsamic glaze provides a hint of sweetness and acidity to complement the buttery potatoes.
If you want extra crunch, try topping them with crispy bacon or toasted nuts for a savoury bite. Alternatively, sprinkle some grated Parmesan over the top, adding a salty, umami note.
