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  • Writer's pictureJenn Clayton

Crispy Smashed Potatoes

OMG these are incredibly good and SO easy to make! The PERFECT side dish!

Crispy, buttery and full of goodness!! Pair with bacon, sour cream, chives & more!


  • 1 pound baby potatoes

  • 1 tbsp salt (for boiling)

  • 2 tbsp light butter , melted

  • 1 tbsp olive oil

  • 3/4 tsp salt (for sprinkling)

  • 1/4 tsp black pepper

  • Finely chopped parsley , optional garnish

  • Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.

  • Preheat oven to 200°C/390°F (180°C fan).

  • Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.

  • Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!

  • Steam dry again: Leave on the tray to steam dry for 5 minutes or so - makes them crispier!

  • Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.

  • Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!

  • Serve hot, sprinkled with parsley if desired.

6 Servings:

83 calories

4g fat

10g carbs

1g protein

Recipe inspiration from

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