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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.
They’re easy enough for everyday dinners but special enough to serve with steak, roast chicken, or holiday meals. With just a few basic ingredients, you get big texture and big flavor.
What You’ll Like About This Dish
Ultra crispy. Smashing creates more surface area, which means more crunch.
Soft inside. Boiled potatoes guarantee tender, creamy centers.
Simple ingredients. Just oil, potatoes, salt, pepper, and herbs.
Flexible technique. Fry in a skillet, finish in the oven, or adapt to an air fryer.
Ingredient Notes
- Baby potatoes: Small potatoes (about 2 inches) cook evenly and smash well without falling apart.
- Vegetable oil: High smoke point oil ensures crisp edges during pan-frying.
- Salt and pepper: Essential seasoning; add more after smashing for maximum flavor.
- Fresh parsley: Adds a pop of freshness and color when serving.
Steps to Make Crispy Fried Smashed Potatoes
- Boil the potatoes until very tender.
- Drain and let cool slightly.
- Smash each potato gently with a small bowl or cup.
- Heat vegetable oil in a skillet until shimmering.
- Fry the potatoes in batches until crisp and browned.
- Transfer to a warm oven and repeat with remaining potatoes.
- Season and garnish with parsley.
Tips for Crispy Smashed Potatoes
- Boil the potatoes until very tender—firm potatoes won’t smash properly.
- Don’t over-smash; keep them thick enough to hold together during frying.
- Work in batches so the skillet isn’t crowded; crowding reduces crispiness.
- Resist the urge to flip too early. Let them brown fully on one side before turning.
- Place finished potatoes in a low oven to stay warm and crisp while cooking the rest.
Recipe Variations
- Garlic herb smashed potatoes. Add minced garlic, garlic powder, or roasted garlic to the potatoes as they fry or toss them with garlic butter before serving.
- Parmesan-crusted potatoes. Sprinkle grated Parmesan onto the potatoes right after flipping; the cheese crisps and forms a savory crust.
- Spicy smashed potatoes. Add smoked paprika, cayenne, chili powder, or red pepper flakes for heat.
- Ranch-seasoned potatoes. Toss the fried potatoes with dry ranch seasoning for a tangy, herby finish.
- Loaded smashed potatoes. Top with cheddar, sour cream, bacon, and chives for a mini loaded-potato moment.
- Air fryer method. Air fry the smashed potatoes at 400°F for 12–15 minutes after boiling for a lighter but still crispy version.
Serving Suggestions
- Serve with grilled steak, roast chicken, pork chops, or meatloaf.
- Pair with eggs for breakfast or brunch—especially good with fried or poached eggs.
- Add them to a holiday table as a crunchy alternative to roasted potatoes.
- Serve with dipping sauces like aioli, ranch, garlic butter, or sour cream.
- Choose a simple green salad or sautéed greens to balance the richness.
How to Store Crispy Smashed Potatoes
Refrigerate: Store cooled potatoes in an airtight container for up to 3 days.
Reheat: Warm in a 400°F oven or air fryer until crisp again. Avoid microwaving—they’ll soften.
Freeze: Freeze after frying for up to 1 month. Reheat directly from frozen in a hot oven or air fryer.
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 ½ pounds baby potatoes, about 2 inches in diameter
- 2 tsp kosher salt for the potato cooking water
- 6 tbsp vegetable oil, or more as needed
- Fine salt and freshly ground black pepper, to taste
- 3 to 4 tbsp fresh chopped parsley, for garnish
Recommended Equipment
Instructions
- Put the potatoes in a large, heavy saucepan. Cover the potatoes with water and add 2 teaspoons of kosher 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.1 1/2 pounds baby potatoes | 2 tsp kosher salt for the potato cooking water
- Drain the potatoes and let them steam-dry for 5 minutes. With a small bowl or cup, smash each potato lightly. You don't want to press too hard; just enough to break the skin and expose the inside of the potato. They shouldn't be falling apart.
- Heat the oven to 200°F. Place a rack in a large baking sheet.
- 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. Cook the potatoes for about 6 to 10 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 to keep warm and continue with the remaining potatoes, adding extra oil if needed between batches.6 tbsp vegetable oil | Fine salt and freshly ground black pepper
- Serve the potatoes with a garnish of chopped parsley.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
