Crispy Smashed Potatoes
There’s a universal truth we all share: a deep, unwavering affection for a perfectly cooked potato. Boiled, mashed, fried, or roasted, they’re the reliable foundation of so many meals. But when you transform them into Crispy Smashed Potatoes, something truly magical happens. They become the undisputed star of the plate, boasting incredibly crisp, craggy edges that give way to a soft, fluffy interior. This is my go-to recipe when I need a side dish that feels both rustic and a little bit special without keeping me tied to the kitchen for hours.
What sets these smashed potatoes apart is the texture. We’re not just roasting; we’re creating a landscape of peaks and valleys across each potato, maximising the surface area that can turn golden-brown and crunchy in the hot oven. Each bite offers a satisfying crunch, followed by a burst of soft potato, all infused with the aromatic warmth of garlic and fresh rosemary. The final flourish of flaky sea salt makes the flavours pop, turning a humble ingredient into a genuinely memorable dish.
This recipe works wonderfully for a Sunday roast, sitting happily alongside a joint of beef or a roasted chicken. It’s also an exceptional partner for a weeknight grilled steak or a piece of pan-fried salmon. Honestly, everyone seems to love these, from the pickiest eaters who hunt for the crunchiest bits to the seasoned food lovers who appreciate the simple, well-executed flavours. It’s a recipe that never fails to get compliments.
Recipe Overview
This method for Crispy Smashed Potatoes is all about the technique. We first boil the potatoes to ensure a tender, fluffy interior, then we gently smash them before roasting at a high temperature. This two-step process is the key to achieving that signature contrast in textures. I’ve found that letting the potatoes steam-dry for a few minutes after boiling is a non-negotiable step; it drives off surface moisture and is your ticket to ultimate crispiness. The resulting flavour is deeply savoury, earthy from the rosemary, and wonderfully garlicky.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4-6 people
- Difficulty: Easy
Why You’ll Love This Crispy Smashed Potatoes Recipe
- Incredible Texture: The beauty of this dish is its dual personality. You get those shatteringly crisp, golden-brown edges combined with a wonderfully light and floury centre. It’s a far more interesting texture than a standard roasted potato.
- Ready in Just Over an Hour: With only 15 minutes of hands-on time, this recipe is brilliantly efficient. The rest of the time is spent in the oven, leaving you free to prepare the rest of your meal.
- Wonderfully Adaptable: While I adore the classic garlic and rosemary combination, you can easily customise it. Add a sprinkle of Parmesan in the last 10 minutes of cooking for a cheesy crust, or a pinch of chilli flakes for a gentle warmth.
- Great for Gatherings: These potatoes are ideal when you’re cooking for family or friends. They feel a bit more elevated than regular roasties and look fantastic piled high on a serving platter. They are always a feature at our family Sunday lunches.
- Family Tested and Approved: My entire family adores these potatoes. The sound of everyone crunching away is one of my favourite kitchen soundtracks. The little crispy bits that fall off on the tray are always fought over!
Ingredients You’ll Need
The success of this recipe hinges on a few simple, high-quality ingredients. The star, of course, is the potato. I always opt for a good all-rounder like Maris Piper or King Edward, as their floury texture is perfect for creating that fluffy inside. For the oil, a decent olive oil works best for roasting, and I always finish with a drizzle of extra virgin for flavour. Don’t skimp on the salt; Maldon Sea Salt Flakes provide a clean, sharp salinity and a delicate crunch that you just don’t get from table salt.
- 1.2kg small to medium-sized all-rounder potatoes (like Maris Piper or King Edward), washed
- 4 tablespoons olive oil, plus extra for drizzling
- 6-8 cloves of garlic, skin on
- 2 large sprigs of fresh rosemary
- 1 ½ teaspoons flaky sea salt (I use Maldon)
- ½ teaspoon freshly ground black pepper
- Optional: 25g unsalted butter, melted
Marcus’s Tip: Don’t peel the potatoes! The skin becomes wonderfully crisp and adds a lovely rustic, earthy flavour. Just give them a good scrub to remove any dirt before you start.
How to Make Crispy Smashed Potatoes
The process is straightforward and methodical. The key moments are ensuring the potatoes are properly tender after boiling and giving them a moment to steam-dry. This ensures they don’t become waterlogged, which would prevent them from crisping up beautifully in the oven.
- Preheat and Prep: Preheat your oven to 220°C (200°C fan). Pour the 4 tablespoons of olive oil onto a large, sturdy baking tray and place it in the oven to heat up. Getting the oil hot is essential for an initial sizzle.
- Boil the Potatoes: Place the washed potatoes in a large pot and cover with cold, generously salted water. Bring to a boil and cook for 15-20 minutes, or until they are completely tender and a knife inserts easily with no resistance.
- Drain and Steam-Dry: Drain the potatoes thoroughly in a colander. Let them sit in the colander for 3-5 minutes to steam-dry. I used to struggle with this dish until I discovered this technique; shaking them gently helps release more steam and roughs up the edges a bit, creating more surface area for crisping.
- Smash the Potatoes: Carefully remove the hot tray from the oven. Tip the dry potatoes onto the tray into the hot oil – they should sizzle immediately. Spread them out in a single layer. Using the base of a glass or a potato masher, gently but firmly press down on each potato until it’s about 1.5cm (just over half an inch) thick. Don’t press so hard that they fall apart completely.
- Season Generously: Drizzle a little more olive oil over the smashed potatoes. If using, drizzle over the melted butter. Scatter the unpeeled garlic cloves and sprigs of rosemary across the tray. Season generously with the flaky sea salt and black pepper.
- Roast to Perfection: Place the tray back into the hot oven and roast for 25-30 minutes. By this point, the bottoms should be golden and crispy.
- Flip and Finish: Remove the tray from the oven. Using a metal spatula, carefully flip each potato. What works best for me is to work methodically from one corner to the other. Return to the oven and roast for another 20-25 minutes, or until the potatoes are deeply golden, crisp all over, and the edges are beautifully browned.
- Serve Immediately: Remove the crispy smashed potatoes from the oven, discard the rosemary stalks if you wish (or leave for presentation), and squeeze the soft, roasted garlic from their skins over the potatoes. Give everything a final toss and serve straight away while they’re at their crispy best.
Tips From My Kitchen
- Hot Oil is Key: The importance of preheating the oil on the baking tray cannot be overstated. When the steam-dried potatoes hit that hot oil, the Maillard reaction kicks in immediately, starting the browning process and creating a crispy foundation. You can read more about the science behind browning on sites like Serious Eats.
- The Steam-Dry Secret: I learned that water is the number one enemy of crispiness. Letting the potatoes sit in a colander after boiling allows excess surface moisture to evaporate. This five-minute pause is perhaps the most critical step for achieving a shatteringly crisp exterior.
- Make-Ahead Option: You can boil and smash the potatoes earlier in the day. Let them cool completely on the tray, then cover and refrigerate for up to 8 hours. When you’re ready to cook, just drizzle with oil, season, and roast as directed, adding about 5-10 minutes to the total cooking time.
- Storing and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat and bring back their crunch, spread them on a baking tray and place in a 200°C (180°C fan) oven for 10-15 minutes, or until hot and re-crisped. An air fryer also works brilliantly for this. Avoid the microwave at all costs!
Equipment You’ll Need
- Large saucepan
- Colander
- Large, heavy-bottomed baking tray
- Potato masher or a sturdy drinking glass
- Metal spatula or fish slice
Delicious Variations to Try
This recipe is a fantastic canvas for other flavours. Once you’ve mastered the basic technique, feel free to experiment with these delicious additions.
- Cheesy Garlic Potatoes: In the last 10 minutes of roasting, sprinkle over 50g of finely grated Parmesan or Pecorino cheese. It will melt and form a salty, savoury crust that is utterly irresistible.
- Spicy Smashed Potatoes: Add ½ teaspoon of chilli flakes or a ¼ teaspoon of cayenne pepper along with the salt and pepper for a noticeable but pleasant kick of heat that cuts through the richness.
- Lemony Herb Potatoes: Omit the rosemary. After the potatoes come out of the oven, toss them with the zest of one lemon and 2 tablespoons of freshly chopped parsley for a bright, fresh finish. This is particularly lovely with fish or chicken.
What to Serve With Crispy Smashed Potatoes
These versatile potatoes complement so many main courses. Their robust texture and flavour can stand up to rich meats but are also delicate enough not to overpower lighter dishes.
- A Classic Roast Chicken: The potatoes can roast right alongside the bird, soaking up some of the delicious rendered fats.
- Grilled Steak: A perfect steakhouse-at-home meal. Serve with a simple green salad or some tenderstem broccoli. They would be a fantastic side for our Smashed Burgers Recipe with Crispy Edges.
- Pan-Seared Salmon: The earthy rosemary and crisp texture of the potatoes work beautifully with the rich, flaky fish.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay works well. For red wine drinkers, a light-bodied Pinot Noir won’t overwhelm the dish.
Frequently Asked Questions
Crispy Smashed Potatoes
Ingredients
Method
- Preheat and Prep: Preheat your oven to 220°C (200°C fan). Pour the 4 tablespoons of olive oil onto a large, sturdy baking tray and place it in the oven to heat up. Getting the oil hot is essential for an initial sizzle.
- Boil the Potatoes: Place the washed potatoes in a large pot and cover with cold, generously salted water. Bring to a boil and cook for 15-20 minutes, or until they are completely tender and a knife inserts easily with no resistance.
- Drain and Steam-Dry: Drain the potatoes thoroughly in a colander. Let them sit in the colander for 3-5 minutes to steam-dry. I used to struggle with this dish until I discovered this technique; shaking them gently helps release more steam and roughs up the edges a bit, creating more surface area for crisping.
- Smash the Potatoes: Carefully remove the hot tray from the oven. Tip the dry potatoes onto the tray into the hot oil – they should sizzle immediately. Spread them out in a single layer. Using the base of a glass or a potato masher, gently but firmly press down on each potato until it's about 1.5cm (just over half an inch) thick. Don't press so hard that they fall apart completely.
- Season Generously: Drizzle a little more olive oil over the smashed potatoes. If using, drizzle over the melted butter. Scatter the unpeeled garlic cloves and sprigs of rosemary across the tray. Season generously with the flaky sea salt and black pepper.
- Roast to Perfection: Place the tray back into the hot oven and roast for 25-30 minutes. By this point, the bottoms should be golden and crispy.
- Flip and Finish: Remove the tray from the oven. Using a metal spatula, carefully flip each potato. What works best for me is to work methodically from one corner to the other. Return to the oven and roast for another 20-25 minutes, or until the potatoes are deeply golden, crisp all over, and the edges are beautifully browned.
- Serve Immediately: Remove the crispy smashed potatoes from the oven, discard the rosemary stalks if you wish (or leave for presentation), and squeeze the soft, roasted garlic from their skins over the potatoes. Give everything a final toss and serve straight away while they're at their crispy best.
Notes
I really hope you give these Crispy Smashed Potatoes a go. They have become such a staple in my kitchen, transforming simple meals into something much more memorable. There’s nothing better than pulling that tray from the oven and hearing that sizzle and crackle. If you try them, please let me know how they turned out in the comments below – I love hearing about your kitchen adventures! Happy cooking,
Marcus
