Crispy Smashed Potatoes Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Servings
8
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Calories
374 kcal
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Course
Side Dish
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Cuisine
American, Argentinian
Crispy Smashed Potatoes Recipe
Description
This recipe involves boiling small to medium Yukon potatoes until they are tender enough to slide easily off a fork. After boiling, the potatoes are cooled slightly before being gently smashed with a small frying pan to flatten them. Arranged on a parchment-lined sheet tray, the smashed potatoes are then fried in a pan with olive oil over medium-high heat.
During frying, unsalted butter is added around the potatoes to promote browning and infuse them with richness. The butter melts and helps create crisp, golden edges contrasting with the tender centers. Salt and black pepper season the potatoes to taste, enhancing their natural flavor.
These crispy smashed potatoes can be garnished or loaded with toppings like sour cream, cheese, bacon, green onions, or fresh herbs, making them versatile for various meal contexts. They cannot be frozen well but refrigerate safely for up to 3 days. Reheating in the oven or microwave restores warmth and crispness.
Small red or russet potatoes can substitute Yukon if needed. If a steamer basket is unavailable, carefully boiling in salted water works too. Leftover smashed potatoes also make excellent hash browns when sliced and fried again.
Ingredients
- 16 Yukon potato small to medium-sized
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter plus melted for garnish
- salt to taste
- black pepper to taste
Instructions
- Add the potatoes directly to a large steamer basket.
- Add the basket of potatoes to a large pot of boiling salted water and boil for 20 to 23 minutes. The water should be well seasoned and salty like the ocean.
- Remove the potatoes and keep in strainer or basket for 5 to 7 minutes or until they slightly cool down. You’ll know the potatoes are done when you pierce them with a fork, remove them from the water, and they slide of the fork with ease.
- Place one of the slightly cooled potatoes on a cutting board and place a small frying pan over top. Gently press down to smash the potato.
- Place the potatoes on a sheet tray lined with parchment paper. Repeat the process until all the potatoes are smashed.
- Next, add the olive oil to a large frying pan, cast-iron skillet, or griddle over medium-high heat.
- Once the oil smoked lightly, place on the smashed potatoes.
- Immediately add the butter around the potatoes to help brown them up and flavor them. If your pan is not big enough, you will have to do this in batches so evenly distribute the oil and butter between the batches.
Notes
- These potatoes are best eaten within an hour of preparation for optimal crispness.
- Reheat by baking at 350°F for 8 to 10 minutes or microwaving until warm and crispy.
- Store leftovers covered in the refrigerator for up to 3 days; freezing is not recommended.
- Use small red or russet potatoes if Yukon are not available.
- If you don't have a steamer basket, boil potatoes in well-salted water instead.
- Extra smashed potatoes can be sliced and fried again as hash browns.
- Top with sour cream, cheese, bacon, green onions, pico de gallo, or fresh herbs for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 59g | 20% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 21mg | 1% |
| Potassium | 1433mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 67mg | 74% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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