Perfectly Crispy Smashed Potatoes
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 40 minutes
The Crispy, Creamy Side You’ll Crave
Let’s talk about baby potatoes. These little gems are proof that good things really do come in small packages. Whether they’re Yukon Golds, reds, or fingerlings, baby potatoes are perfect for smashed potato recipes. Their secret? A waxy texture, thin skins, and natural sweetness that make them a dream to cook with. Today, we’re taking those qualities and turning them into crispy-on-the-outside, creamy-on-the-inside perfection.
What’s the Deal with Baby Potatoes?
Baby potatoes are harvested young, so they’re small, tender, and naturally sweeter than their grown-up counterparts. Here’s why they’re the MVP for smashed recipes:
Waxy Texture: Their high moisture and low starch content keep them creamy and cohesive after boiling. Unlike starchy potatoes like russets, they won’t fall apart during smashing.
Thin Skins: These crisp up beautifully in the oven, adding texture and flavour. Plus, no peeling means less work for you and more nutrients left intact.
Dense Cell Structure: Baby potatoes hold their shape under pressure, literally. When you smash them, they create a perfect base for crisp edges and fluffy centres.
Oil, Spices, and Convection Magic
To achieve that perfect crispy texture, oil and convection baking are your best friends. Here’s how they work their magic:
Oil: It forms a thin layer around the potatoes, ensuring every nook and cranny gets golden and crispy. Bonus: it locks in moisture to keep the centres tender.
Convection Oven: If you have a convection setting, now’s the time to use it. The fan circulates hot air, speeding up moisture evaporation and crisping up the potatoes faster and more evenly.
Spices Done Right: Mix your spices—salt, garlic powder, black pepper, and smoked paprika—in a bowl before sprinkling. This ensures an even distribution, so every potato is perfectly seasoned.
Why? Because Science!
Starch Release: Smashing breaks the potatoes’ cell walls, releasing starch onto the surface. When baked, this starch gelatinises, forming a crispy coating.
Oil Interaction: The olive oil mingles with the starch, creating a semi-fried crust that mimics deep frying—minus the mess and calories.
The Maillard Reaction: High heat causes amino acids and sugars in the potatoes to react, producing that golden-brown colour and nutty, caramelised flavour. It’s science, but it tastes like magic.
The Smash Factor: Why It’s a Game-Changer
Smashing baby potatoes isn’t just about looks (though they’re pretty cute). It’s a clever way to maximise crispiness while keeping the creamy insides intact. Here’s why smashing works:
Surface Area: Smashing creates jagged edges and uneven surfaces—perfect for soaking up olive oil and seasoning while crisping up in the oven.
Crispy Edges: Those peaks and valleys brown faster, thanks to the Maillard reaction (that magical process that gives food its golden crust and savoury flavour).
Better Heat Penetration: Flattening the potatoes ensures even cooking. The insides stay soft and buttery, while the exteriors get irresistibly crispy.
Ingredients:
900 g (2 lbs) baby potatoes
2 pc Bay leaves
3 cloves garlic, peeled and lightly crushed
4 tbsp (60 ml) olive oil
1 tsp (5 g) sea salt
1/2 tsp (2 g) freshly ground black pepper
1 tsp (2 g) garlic powder
1/2 tsp (2 g) smoked paprika
1 tsp (1 g) fresh thyme leaves (optional)
2 tbsp (30 g) grated Parmesan cheese (optional)
2 tbsp (30 g) chopped fresh parsley (for garnish)
Tools Needed:
Oven
Baking tray
Parchment paper or non-stick baking mat
Large pot
Colander or strainer
Potato masher or fork
Small bowl
Measuring spoons
Knife
Cutting board
Method:
1. Preheat the Oven:
Preheat oven to 220°C (425°F) on convection mode.
Line a baking tray with parchment paper or a non-stick baking mat.
2. Boil the Potatoes:
Place baby potatoes in a large pot and cover with cold water.
Add garlic cloves and bay leaves.
Bring to a boil over medium-high heat.
Reduce heat and simmer for about 15 minutes until tender.
Drain and return potatoes to the pot (off the burner) to steam for fluffiness.
3. Prepare the Dry Seasoning:
In a small bowl, mix sea salt, black pepper, garlic powder, smoked paprika, and fresh thyme (if using).
4. Smash and Bake the Potatoes:
Spread boiled potatoes on the prepared baking tray.
Gently smash each potato with a potato masher or fork.
Drizzle with olive oil, coating all sides.
Sprinkle the dry seasoning evenly over the potatoes.
Bake in the preheated oven for 25–30 minutes until golden brown and crispy.
If using, add Parmesan cheese during the last 5 minutes of baking.
Garnish with chopped parsley before serving..
Eugene’s Extra Tips:
Choose the Right Potatoes:
Baby Yukon Golds, red potatoes, or fingerlings work best because they hold their shape well after boiling and crisp up beautifully.
Keep the Smasher Gentle:
When smashing the potatoes, press down slowly and evenly. You want them flattened but still intact so they hold their shape while baking.
Watch the Bake:
Crispy edges can quickly turn into burnt edges. Start checking on the potatoes at the 20-minute mark to avoid overcooking.
Oil Is Your Best Friend:
Don’t skimp on the olive oil! It helps achieve that crispy, golden finish. Drizzle extra if the potatoes look dry before baking.
Be Patient with Boiling:
Test your potatoes with a knife after 12 minutes of boiling. A knife should slide in easily but not cause the potato to fall apart.
Garlic Warning:
The garlic cloves in the boiling water are there for flavour. They’ll infuse the potatoes but won’t overpower them. Don’t forget to remove when you drain the potatoes.
Convection Oven Tip:
If your oven has both conventional and convection settings, always opt for convection for roasting. The fan helps with even heat distribution and maximizes crispiness.
Why You’ll Love This Dish
These smashed baby potatoes are everything: crispy, creamy, savoury, and downright addictive. They’re easy enough for a weekday dinner but fancy enough for a holiday spread. Whether you’re new to cooking or a seasoned pro, this recipe delivers consistent, drool-worthy results every time.
Let’s Hear From You!
Have you tried this recipe? Share your experience in the comments below or tag me on socials @the_eugefood. I would love to see what you’re cooking up! Keep smashing (potatoes, not your confidence in the kitchen), and happy cooking! ❤️
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Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
