These ultra crispy smashed potatoes are buttery, golden, and crunchy on the outside while staying fluffy and tender on the inside. I love how rustic they look, and the best part is how addictive they taste—like French fries, but even better.

Why You’ll Love This Recipe

I like that this recipe turns something as simple as potatoes into an irresistible side dish or even a snack. The method is straightforward: boil, smash, drizzle, bake. The steam-drying steps and the butter-and-oil combo make all the difference in achieving the perfect crunch. I also enjoy how versatile they are—I can serve them alongside steak, chicken, or fish, or I can snack on them straight from the tray.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

small or medium potatoes
salt (for boiling and sprinkling)
unsalted butter, melted
olive oil
black pepper
fresh parsley, finely chopped (optional garnish)

Directions

I start by boiling my potatoes in salted water until soft (about 20–30 minutes, depending on size).
I drain them and let them steam dry for a few minutes.
I place them on a baking tray and smash them gently with a fork or masher—leaving some texture for maximum crunch.
I let them steam dry again briefly, then drizzle with melted butter and olive oil.
I season with salt and pepper.
I bake them at 200°C/390°F (fan 180°C) until they’re deeply golden and crispy—45 minutes for small potatoes, 55 minutes for medium.
I serve them hot, sprinkled with parsley if I like.

Servings and timing

This recipe makes about 12 smashed potatoes, depending on their size.

Prep time: 10 minutes
Cook time: 1 hour 30 minutes (boiling and baking combined)
Total time: about 1 hour 40 minutes
Servings: 6 as a side dish, 12 as finger food portions

Variations

I sometimes add grated Parmesan before baking for a cheesy crust. Another favorite is to infuse garlic into the butter before drizzling, which adds subtle flavor without burning. If I want a herb kick, I toss herbs like rosemary or thyme into the boiling water so the potatoes absorb the flavor without leaving burnt bits on top.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 200°C/390°F for about 10–15 minutes to bring back the crispiness. The air fryer also works perfectly for reheating in just 5–7 minutes. I avoid microwaving them since it makes them soggy.

FAQs

Can I make smashed potatoes ahead of time?

Yes, I often boil and smash the potatoes earlier in the day, then let them cool. When I’m ready to serve, I drizzle them with butter and oil, season, and bake.

What type of potato works best?

I’ve tried both waxy and starchy potatoes. High-starch ones (like Russet) give a fluffier inside, while waxy ones (like baby red or yellow potatoes) turn out creamy inside. I like both.

Can I use the air fryer instead of the oven?

Yes, I’ve tested them in the air fryer. After boiling and smashing, I cook them at 180°C/350°F for about 20 minutes, and they come out just as crispy.

Do I need to peel the potatoes?

No, I leave the skins on because they add extra crunch and hold the potatoes together. If I prefer peeled potatoes, I can peel them before boiling, but they’re more fragile when smashed.

Can I add extra seasonings?

I like them plain with just butter, oil, salt, and pepper, but I sometimes sprinkle smoked paprika, garlic powder, or Parmesan for extra flavor. Just avoid fresh garlic or delicate herbs on top before baking since they burn.

Conclusion

These ultra crispy smashed potatoes are one of my go-to side dishes. I love how they hit the perfect balance of crispy and fluffy, and they’re versatile enough to pair with nearly any main dish—or to enjoy on their own as a snack. Once I started making them, they quickly became a staple at my table.