Ultra Crispy Garlic Butter Smashed Potatoes

Name: Ultra Crispy Garlic Butter Smashed Potatoes
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 12
Ingredients: 1 kg potatoes (small or medium); 1 tbsp salt; 30 g unsalted butter; 1 tbsp olive oil; 1/4 tsp black pepper; 1 tbsp fresh parsley, finely chopped

These smashed potatoes are the ultimate side dish, featuring a fluffy interior and an incredibly crunchy, golden-brown crust. Double-steaming and a blend of butter and oil ensure maximum crispiness in every bite.

Servings12 Portions

Prep Time10 Mins

Cook Time90 Mins

Difficulty

Easy

Ingredients

potatoes (small or medium)
1 kg
salt
1 tbsp
unsalted butter
30 g
olive oil
1 tbsp
black pepper
0.3 tsp
fresh parsley, finely chopped
1 tbsp

Step-by-Step Instructions

Boil the potatoes: Place the potatoes in a large pot of water and add 1 tbsp of salt. Bring to a boil and cook until soft—small potatoes usually take 20–25 minutes, while medium ones may take up to 30 minutes. It is perfectly fine if the skins start to split.

Preheat your oven to 200°C (390°F) or 180°C (350°F) for fan-forced ovens.

First steam dry: Drain the potatoes thoroughly in a colander. Let them sit for about 5 minutes to allow excess moisture to evaporate, which is crucial for a crispy finish.

Smash the potatoes: Transfer the potatoes to a large baking tray. Use a potato masher or a large fork to gently squash them down. Aim for a thinner profile for more crunch, or keep them slightly thicker for a fluffier center.

Second steam dry: Leave the smashed potatoes on the tray to air-dry for another 5 minutes. This second drying stage helps create a nubbly surface that crisps up beautifully in the oven.