Crispy Fried Smashed Potatoes
Fried smashed potatoes are the perfect side! Enjoy their crispy goodness for breakfast, lunch, or dinner with ease.
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.
Crispy Fried Smashed Potatoes
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.
