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–+ servings
Close-up view of smashed potatoes showing crispy browned edges and soft centers

Crispy Smashed Potatoes

Boiled baby potatoes smashed flat, brushed with butter and olive oil, then roasted until golden and crispy on the edges.
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Prep Time 10 minutes
Cook Time 35 minutes
chill time 5 minutes
Total Time 50 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 218
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1 tbsp salt for boiling water
  • 700 g potatoes about 1 1/2 lb / 700 g
  • 30 g butter about 2 tbsp / 30 g
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil 15 ml
  • Finely chopped parsley

Equipment

  • Large pot
  • Colander
  • Sheet pan
  • Parchment paper
  • Measuring spoons
  • Glass or potato masher
  • Pastry brush (optional)

Method
 

  1. Add potatoes to a pot and cover with water. Add 1 tbsp salt, bring to a boil, then simmer until fork-tender.
  2. Drain the potatoes well and let them sit for a few minutes to steam-dry.
  3. Line a sheet pan with parchment paper and spread the potatoes out in a single layer.
  4. Gently smash each potato with the bottom of a glass or a potato masher.
  5. Brush or drizzle the potatoes with melted butter and olive oil. Sprinkle with 3/4 tsp salt and black pepper.
  6. Roast until the edges are golden and crispy. Sprinkle with finely chopped parsley and serve.

Nutrition

Serving: 4gCalories: 218kcalCarbohydrates: 30gProtein: 3.5gFat: 9.5gSaturated Fat: 4.3gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.7gTrans Fat: 0.3gCholesterol: 16mgSodium: 450mgPotassium: 737mgFiber: 3.8gSugar: 1.4gVitamin A: 150IUVitamin C: 35mgCalcium: 20mgIron: 1.4mg

Video

Notes

  • Let the potatoes steam-dry after boiling for maximum crispness.
  • Don’t crowd the pan—space helps the edges crisp instead of steam.
  • For extra crunch, roast a bit longer and watch closely near the end.
  • Swap parsley with chives, dill, or cilantro for a different finish.

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