Smashed Potatoes

trace: Smashed Potatoes

Last updated Oct 12, 2026. We re-ranked the weekly top 100.

ONLINE	ANCESTOR
Smashed Potatoes #11 · dinner · american Host: RecipeTin Eats · Ultra Crispy Smashed Potatoes → Serious Eats · Crispy Smashed Potatoes → TikTok → web writeups Online recipe (as published / commonly shared) Servings 12 · Prep 10 min · Cook 1 hr 30 min · Total 1 hr 10 min We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. Boiled potatoes, smashed flat and baked until crisp at the edges. Cook potatoes Choose one: Potatoes – choose: 700g / 1.4 lb small potatoes (12 – 14) (Note 1) Potatoes – choose: 1 – 1.2kg / 2 – 2.4lb medium potatoes (6 – 8) Bring a pot of water to the boil, and add: 1 tbsp salt (for boiling) Cook the potatoes until soft. Small ones should take around 20 to 25 minutes. Medium ones might take 30 minutes. Split skins are fine. Alternatively, steam or microwave them. Preheat the oven to 200°C/390°F (180°C fan). Steam dry Drain the potatoes and let them dry in the colander for 5 minutes or so. Place them on the tray. Squish each with a large fork or potato masher, keeping it in one piece. Thinner potatoes are crisper; thicker ones have fluffier insides. A more nubbly surface gives better crunch. Steam dry again Leave them on the tray to steam dry for 5 minutes or so. This makes them crispier. Drizzle Drizzle with: 30g / 2 tbsp unsalted butter , melted Then drizzle with: 1 tbsp olive oil Sprinkle with: 3/4 tsp salt (for sprinkling) 1/4 tsp black pepper Bake Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip. Serve hot, sprinkled if desired with: Finely chopped parsley , optional garnish Source: RecipeTin Eats · Ultra Crispy Smashed Potatoes tags: potato,butter,garlic,oil · popularity: evergreen · meat: no	Crash hot potatoes Book: Simple Food by Jill Dupleix (2002) crumb: boiled small potatoes, squashed flat, roasted crisp Simple Food includes “Crash hot potatoes”. Jill Dupleix wrote it (2002). Australian food writer Jill Dupleix wrote this short, everyday home cookbook. Her 'crash hot potatoes' come from it. Differences: Both boil small potatoes, flatten them on the tray and roast them in fat until crisp. The online version adds melted butter to the olive oil. It dries the potatoes before and after smashing. It roasts them longer at a lower heat. Parsley replaces Dupleix's plain salt-and-pepper finish.

ONLINE

ANCESTOR

Smashed Potatoes
#11 · dinner · american
Host: RecipeTin Eats · Ultra Crispy Smashed Potatoes → Serious Eats · Crispy Smashed Potatoes → TikTok → web writeups

Online recipe (as published / commonly shared)

Servings 12 · Prep 10 min · Cook 1 hr 30 min · Total 1 hr 10 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Boiled potatoes, smashed flat and baked until crisp at the edges.

Cook potatoes

Choose one:

Potatoes – choose: 700g / 1.4 lb small potatoes (12 – 14) (Note 1)

Potatoes – choose: 1 – 1.2kg / 2 – 2.4lb medium potatoes (6 – 8)

Bring a pot of water to the boil, and add:

1 tbsp salt (for boiling)

Cook the potatoes until soft. Small ones should take around 20 to 25 minutes. Medium ones might take 30 minutes. Split skins are fine. Alternatively, steam or microwave them.

Preheat the oven to 200°C/390°F (180°C fan).

Steam dry

Drain the potatoes and let them dry in the colander for 5 minutes or so.

Place them on the tray. Squish each with a large fork or potato masher, keeping it in one piece. Thinner potatoes are crisper; thicker ones have fluffier insides. A more nubbly surface gives better crunch.

Steam dry again

Leave them on the tray to steam dry for 5 minutes or so. This makes them crispier.

Drizzle

Drizzle with:

30g / 2 tbsp unsalted butter , melted

Then drizzle with:

1 tbsp olive oil

Sprinkle with:

3/4 tsp salt (for sprinkling)

1/4 tsp black pepper

Bake

Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip.

Serve hot, sprinkled if desired with:

Finely chopped parsley , optional garnish

Source: RecipeTin Eats · Ultra Crispy Smashed Potatoes

tags: potato,butter,garlic,oil · popularity: evergreen · meat: no

Crash hot potatoes
Book: Simple Food by Jill Dupleix (2002)

crumb: boiled small potatoes, squashed flat, roasted crisp

Simple Food includes “Crash hot potatoes”. Jill Dupleix wrote it (2002). Australian food writer Jill Dupleix wrote this short, everyday home cookbook. Her 'crash hot potatoes' come from it.

Differences:

Both boil small potatoes, flatten them on the tray and roast them in fat until crisp. The online version adds melted butter to the olive oil. It dries the potatoes before and after smashing. It roasts them longer at a lower heat. Parsley replaces Dupleix's plain salt-and-pepper finish.

Match: Exact

Online recipe

Smashed Potatoes

Online recipe (as published / commonly shared)
Servings 12 · Prep 10 min · Cook 1 hr 30 min · Total 1 hr 10 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Boiled potatoes, smashed flat and baked until crisp at the edges.

Cook potatoes

Choose one:
Potatoes – choose: 700g / 1.4 lb small potatoes (12 – 14) (Note 1)
Potatoes – choose: 1 – 1.2kg / 2 – 2.4lb medium potatoes (6 – 8)

Bring a pot of water to the boil, and add:
1 tbsp salt (for boiling)

Cook the potatoes until soft. Small ones should take around 20 to 25 minutes. Medium ones might take 30 minutes. Split skins are fine. Alternatively, steam or microwave them.

Preheat the oven to 200°C/390°F (180°C fan).

Steam dry

Drain the potatoes and let them dry in the colander for 5 minutes or so.

Steam dry again

Leave them on the tray to steam dry for 5 minutes or so. This makes them crispier.

Drizzle

Drizzle with:
30g / 2 tbsp unsalted butter , melted

Then drizzle with:
1 tbsp olive oil

Sprinkle with:
3/4 tsp salt (for sprinkling)
1/4 tsp black pepper

Bake

Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip.

Serve hot, sprinkled if desired with:
Finely chopped parsley , optional garnish

Citations
- RecipeTin Eats · Ultra Crispy Smashed Potatoes: https://www.recipetineats.com/crispy-smashed-potatoes/
- Serious Eats · Crispy Smashed Potatoes: https://www.seriouseats.com/crispy-smashed-potatoes-recipe
- TikTok: https://www.tiktok.com/search?q=Smashed+Potatoes
- web writeups: https://www.google.com/search?q=Smashed+Potatoes+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/1903845386?tag=recipeancesto-20
- Reference: Simple Food by Jill Dupleix (2002). Publisher: Quadrille Publishing, 2002 edition, hardcover, ISBN 978-1903845387.

We put this together for personal use. See the citations.

Trace receipt

Dish: Smashed Potatoes
Match: Exact
Ancestor: Crash hot potatoes
Source: Simple Food by Jill Dupleix (2002)
Differences: Both boil small potatoes, flatten them on the tray and roast them in fat until crisp. The online version adds melted butter to the olive oil. It dries the potatoes before and after smashing. It roasts them longer at a lower heat. Parsley replaces Dupleix's plain salt-and-pepper finish.
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: RecipeTin Eats · Ultra Crispy Smashed Potatoes (https://www.recipetineats.com/crispy-smashed-potatoes/)
Serious Eats · Crispy Smashed Potatoes (https://www.seriouseats.com/crispy-smashed-potatoes-recipe)
TikTok (https://www.tiktok.com/search?q=Smashed+Potatoes)
web writeups (https://www.google.com/search?q=Smashed+Potatoes+recipe)
Date: Sep 2026

Source: what this book is
Simple Food by Jill Dupleix (2002).
Australian food writer Jill Dupleix wrote this short, everyday home cookbook. Her 'crash hot potatoes' come from it.

Affiliate: buy the book

Reference: Simple Food by Jill Dupleix (2002). Publisher: Quadrille Publishing, 2002 edition, hardcover, ISBN 978-1903845387.

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