Crispy Smashed Potatoes Recipe
Crispy smashed potatoes with fluffy centers and golden edges, roasted at a high heat for maximum crunch. An easy side dish you can serve plain or with an optional sage butter topping.
Servings: 4 - 6 people
Ingredients
- 900 grams small potatoes (2 pounds, please see notes!)
- ¼ cup olive oil
- salt and pepper
For the optional butter topping
- 2 - 3 tablespoons toasted pine nuts
- 120 grams butter
- 10 - 12 sage leaves
Instructions
For the potatoes
- Pre-heat your oven to 400f (about 200c).
- Place the potatoes in a large pot and cover with cold water. Salt really well and bring to a boil.
- Reduce to a simmer and cook until fork tender, about 20-25 minutes depending on size.
- Drain and let them steam dry for 5 minutes.
- Place on a lined baking tray and press each potato down with the bottom of a glass or plate.
- Drizzle generously with olive oil, making sure it gets into all the craggy edges.
- Season well with salt and black pepper.
- Roast for 30–40 minutes until deeply golden and crisp.
- Serve with flaky sea salt and some chopped parsley or chives if you like.
For the optional sage butter
- When the potatoes are almost done, melt the butter over medium heat.
- When the butter is sizzling add the sage leaves and let them crisp, swirling the pan occasionally.
- The butter will get really loud and crackly then quieten down and a foam will appear on top.
- After 3-4 minutes it should smell nutty and the solids will be golden brown (not black).
- Spoon over the potatoes and finish with pine nuts if using.
- Add a final sprinkle of flaky sea salt and serve.
Video
Notes
Choose the right potatoes - Yukon Gold (Agria) or baby potatoes work best as they crisp up nicely while staying fluffy inside. Try to keep them a similar size so they cook evenly.
Steam dry the potatoes - After draining, leave them for 5 minutes so excess moisture evaporates. This is key for getting them crispy.
Use plenty of oil - The potatoes should be well coated so they roast rather than steam. If they look dry, they won’t crisp properly.
Don’t overcrowd the tray - Give them space so the edges can crisp up instead of steaming.
Don’t flip them - Leaving them undisturbed helps create a crisp, golden base.
Use a hot oven - A high temperature is essential for a deep golden color and crispy edges.
Keep it simple or add toppings - They’re delicious with just salt, but you can finish with the optional sage butter for extra flavor.