Smashed Pots: The Ultimate Smashed Potatoes

Small, crispy, buttery potatoes. Around here we call them Smashed Pots and they’re the perfect side dish or snack.

When it comes to comfort food, few things rival the humble potato. It’s a wonderful winter staple to a comforting braised meat recipe, or whipped into buttery perfection, sometimes shredded and pan fried for a modest hash brown, there are so many ways to enjoy the potato, especially when we smash them.

Today, let’s explore the the ultimate crispy smashed potatoes — a rustic alternative to the timeless favorite: the French fry. Not only are these simple and easy to prepare, but their charming and craggy shape adds an aesthetic interest – and their irresistible crunch makes them a standout side dish for any meal or enjoyed as a warm, comforting snack.

Why Make Smashed Potatoes?

Their unique preparation allows for a crispy exterior while maintaining a fluffy interior, creating a perfect balance of textures.

• Rustic Interest: Smashed potatoes have an approachable, down-to-earth aesthetic. Their uneven edges and golden-brown color make for visual interest.
• Easy to Prepare: Forget about peeling and slicing here — with smashed potatoes, you leave the skin on! They require minimal prep time and can be whipped up with just a few basic ingredients.

Pro Tip

Evaporate! This is the key to crispy! After the potatoes have boiled, drain them and let them dry for a few minutes. I leave them in the colander while the oven preheats; that’s a generous amount of time to allow additional moisture to evaporate. We’ll allow moisture to evaporate one more time after we’ve smashed the potatoes. Just like when making mashed potatoes or potato gnocchi, working with a dry potato base makes all the difference. Then, when we add butter and oil, the potatoes will better be able to crisp.

Making Ahead: You can boil and drain the potatoes well ahead of time if you plan to make smashed potatoes later that afternoon or evening. I have done that to cut down on the time when I’m ready to make them and especially on those nights when I might the oven later for something else. When I’m ready to bake them, I smash them and then follow the steps as outlined.

Great with a Steak!

This is the only thick-cut, bone-in, steak recipe that you will ever need. With just a few simple ingredients like garlic, butter, thyme, and salt and pepper, you will have restaurant quality steak at home.

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Crispy Smashed Potatoes

A rustic alternative to traditional French fries. Not only are these simple to prepare, but their craggy shape and crunch makes them a standout side dish or a warm comforting snack.

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Servings: 4

Author: Chasing the Seasons

Ingredients

• 1.8 lbs baby yellow potatoes or thereabouts, use as many as a pan will hold without crowding
• 1 tbsp fine sea salt for boiling
• 3 tbsp salted butter, melted
• 2 tbsp olive oil
• 1/2 tsp fine sea salt for sprinkling, use more or less as desired
• fresh cracked black pepper, to taste
• ground paprika, to taste (optional)
• Fresh or dried parsley, as garnish (optional)
• Grated parmesan cheese, as garnish (optional)

Instructions

• Add the potatoes to a medium pot and cover with cold water, add 1 tablespoon of salt, gently stir and bring to a boil. Cook for 20-25 minutes, or until the potatoes can be easily pierced with a fork.
• Drain the potatoes and allow the potatoes to dry out a bit in the colander while the oven preheats. See notes.
• Preheat the oven to 425 F. (218 C).
• Add the potatoes to the baking pan and use either the bottom of a measuring cup, a jar, or a fork, to gently smash the potatoes by pressing down to flatten a bit, while trying to keep them intact. Note that varying thickness will yield more crispy or more fluffy insides. A more craggy-shaped potato will yield better crisped edges, so don't worry if they're not perfect – that's the beauty of this recipe.
• Let the potatoes sit on the tray this way for another 5 minutes to allow any internal moisture to evaporate.
• Drizzle the potatoes with melted butter, then oil. Sprinkle evenly with ½ teaspoon of salt, or as desired. Top with fresh cracked pepper and paprika (optional, but recommended), to taste.
• Bake for 30-40 minutes, or until crispy. Noting that as potato sizes vary, larger potatoes might require a little more time; it's not uncommon to remove a few potatoes earlier while some will need a few minutes more.
• Garnish with parsley and/or parmesan cheese, if desired. Serve alongside ketchup or sour cream (optional)

Notes

The key to a crispy smashed potato?  Getting rid of excess moisture. After the potatoes have boiled, drain them and let them dry for a few minutes. I leave them in the colander while the oven preheats; that’s a generous amount of time to allow additional moisture to escape the potatoes. We’ll allow moisture to escape one more time after we’ve smashed the potatoes. Just like when making mashed potatoes or potato gnocchi, working with a dry potato base makes all the difference. Then, when we add butter and oil, the potatoes will better be able to crisp.  A potato with too much moisture will be more chewy, still delicious, but not as crisp.

Prepare ahead of time:  Smashed potatoes can partially be made ahead by boiling and draining the potatoes and then following the steps later in the day when ready to smash and bake.

This will make as many as a baking dish can hold, keeping in mind that the potatoes need space to roast, so don’t crowd the pan and the potatoes shouldn’t be touching.  

Varying sized potatoes are fine to use, keeping in mind that smaller potatoes with thin skin are easiest to smash. 

 

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