{"id":11439,"date":"2026-09-24T16:36:59","date_gmt":"2026-09-24T16:36:59","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11439"},"modified":"2026-09-24T16:37:05","modified_gmt":"2026-09-24T16:37:05","slug":"ultra-crispy-smashed-potatoes-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/ultra-crispy-smashed-potatoes-video\/","title":{"rendered":"Ultra Crispy Smashed Potatoes [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Ultra Crispy Smashed Potatoes [Video]<\/span><\/h2>\n
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Extra crispy on the outside, fluffy on the inside. They taste like French fries except they\u2019re buttery (and look more rustic! \ud83d\ude42 ) These will be your new favourite way with potatoes! Makes 12, depending on size of potatoes. Make as many as can fit on the tray once smashed, as long as they aren\u2019t touching. <\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>12<\/span><\/div>\n\n
Author: <\/span>Nagi Maehashi – Recipe Tin Eats<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Potatoes \u2013 choose:<\/span><\/h4>
  • 700<\/span> g \/ 1.4 lb<\/span> small potatoes<\/span> 12 \u2013 14 (Note 1)<\/span><\/li>
  • 1\u2013 1.2<\/span> kg \/ 2 \u2013 2.4lb <\/span> medium potatoes<\/span> 6 \u2013 8 potatoes<\/span><\/li><\/ul><\/div>

    <\/span>Cooking:<\/span><\/h4>
    • 1<\/span> Tbsp<\/span> salt<\/span> for boiling<\/span><\/li>
    • 30<\/span> g \/ 2 Tbsp <\/span> unsalted butter<\/span> melted<\/span><\/li>
    • 1<\/span> Tbsp<\/span> olive oil<\/span><\/li>
    • \u00be<\/span> tsp<\/span> salt<\/span> for sprinkling<\/span><\/li>
    • \u00bc<\/span> tsp<\/span> black pepper<\/span><\/li>
    • Finely chopped parsley<\/span> optional garnish<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Cook potatoes:<\/strong> Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft \u2013 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.<\/span><\/div><\/li>
      • Preheat oven<\/strong> to 200\u00b0C\/390\u00b0F (180\u00b0C fan).<\/span><\/div><\/li>
      • Steam dry:<\/strong> Drain the potatoes and let them dry in the colander for 5 minutes or so.<\/span><\/div><\/li>
      • Smash!<\/strong> 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!<\/span><\/div><\/li>
      • Steam dry again:<\/strong> Leave on the tray to steam dry for 5 minutes or so \u2013 makes them crispier!<\/span><\/div><\/li>
      • Drizzle: <\/strong>Drizzle with butter, then olive oil. Sprinkle with salt and pepper.<\/span><\/div><\/li>
      • Bake:<\/strong> Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!<\/span><\/div><\/li>
      • Serve<\/strong> hot, sprinkled with parsley if desired.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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        <\/span>Notes<\/span><\/h3>
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        1. I\u2019ve used a variety of potatoes over the years and this works great with all types, including baby potatoes. High starch potatoes will yield a fluffier inside, whereas waxy potatoes are a bit less fluffy but are sort of creamy. You\u2019ll love both!\nYou can make these with smaller or medium potatoes. Small ones \u2013 size of a golf ball or smaller \u2013 will come out crisper (like finger food, you can pick them up), whereas larger ones have the same crispiness on the surface but you get more fluffy potato on the inside because they don\u2019t get squished as thinly. I like them both ways!<\/li>\n
        2. Flavourings: If you add garlic or dried herbs into the butter, it has a tendency to burn so you end up with black bits and they can be bitter. If you\u2019re really keen for garlic flavour, use the side of your knife to smash 2 cloves so they burst open. Place in small saucepan with butter and melt, then leave to infuse with garlic flavour. Discard cloves and proceed with recipe.\nFor herbs, add a generous amount (dried or fresh) into the pot of boiling water so the potatoes get infused with herb flavour. Discard herbs and proceed with recipe.<\/li>\n<\/ol><\/div><\/div>\n<\/div><\/div>\n\n\n

          <\/span>Video<\/span><\/h3>\n\n\n\n
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