These crispy fried smashed potatoes are an excellent alternative to everyday boiled, fried, or mashed potatoes. Boiled until tender, then gently smashed and pan-fried to golden perfection, these potatoes are crispy on the outside and fluffy inside. Their simple ingredients and big flavor make them a perfect side dish for any meal—from brunch to dinner. Use baby potatoes about 2 inches in diameter for best results, and finish them with a sprinkle of fresh parsley for color and a burst of freshness.
🥔 Recipe Variations
- Garlicky-fried smashed Potatoes: Before frying, add 1 clove of grated or minced garlic or about 3/4 teaspoon of garlic powder to the oil.
- Cheesy Finish: Sprinkle with shredded cheddar or grated Parmesan cheese just before serving.
- Herbed: Toss the hot smashed potatoes with thyme or Italian seasoning while the potatoes are still hot.
- Fat: Use part or all duck fat or ghee for richer flavor, or swap in some bacon fat for a savory, smoky twist.
- Toppings: Top with sour cream and chives for a loaded baked potato vibe, or finish with crispy crumbled bacon.
🫙 Storage and Reheating
To Store:
Let the potatoes cool completely. Transfer to an airtight container and refrigerate for up to 4 days.
To Reheat:
Reheat in a skillet with a bit of oil over medium heat until crisp again. Alternatively, bake in a 425°F oven for 10–15 minutes until heated through and re-crisped.
Avoid microwaving if possible—it softens the crisp edges.
If you are still looking for potato ideas, take a look at this recipe for baked French fries, or you might like these duck fat roasted potatoes. Also, these deep-fried French fries are always a hit.
PrintCrispy Fried Smashed Potatoes
Crispy fried smashed potatoes are sure to please! The easy two-step process produces a crispy exterior, leaving the inside soft and delicious.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 4 servings
- Category: Potatoes, Side Dish
- Method: Fry
Ingredients
- 1 1/2 pounds baby potatoes (about 2 inches in diameter)
- 6 tablespoons vegetable oil
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 3 to 4 tablespoons fresh chopped parsley
Instructions
- Put the potatoes in a large, heavy saucepan. Cover the potatoes with water and add 2 teaspoons of salt. Bring the potatoes to a boil over medium heat; cover the pan and reduce the heat to medium-low. Boil the potatoes for about 10 to 15 minutes, or until they are quite tender. Insert a fork into a potato; it should go in easily.
- Drain the potatoes and let them cool slightly. With a small bowl or cup, smash each potato lightly. You don’t want to flatten it too much; just enough pressure to break the skin and expose the inside potato. They shouldn’t be falling apart.
- Heat the oven to 200 F.
- Add the vegetable oil to a large skillet and place it over medium-high heat. When the oil is shimmering, add some of the potatoes (work with a single layer at a time) and lower the heat to medium-low. Cook the potatoes for about 15 to 20 minutes, or until they are browned on both sides. Season with salt and pepper and transfer them to a baking pan. Place them in the preheated 200 F oven and continue with the remaining potatoes.
- Serve the potatoes with a garnish of chopped parsley.
